1 3/4 c. rolled oats
1/4 c. sugar
1/4 c. dried apricots
1/4 c. raisins
1/4 c. ground flaxseed
1/4 c. sunflower seeds, unsalted
1/4 c. unsweetened coconut, shredded
1/4 c. quinoa, cooked or uncooked*
2 Tbsp. chia seeds
1/4 tsp. baking soda
1/4 c. honey
1/4 c. butter, melted
1/4 c. canola oil
1/2 tsp. vanilla
Preheat oven to 350 F.
Lightly grease a 24 count mini muffin tin.
Pour one cup of oats into a food processor. Process until the oats are basically oat flour.
Add in the remaining oats, sugar, apricots, raisins, seeds, coconut, quinoa, and baking soda. Pulse until apricots and raisins are in small bits.
Pour in the honey, butter, oil, and vanilla. Pulse until just combined.
Divide batter among the prepared tin.
Bake for 10-12 minutes, until the tops are turning golden.
Let cool in the tin on a cooling rack until completely cooled.
Remove from tin and store in an airtight container. Enjoy!
*Cooked quinoa gives a softer texture, but if you don't want to cook any, uncooked works too! I've made it both ways. Not gonna lie, cooked quinoa is better.
*Now that I've made this recipe 5-6 times, I think my favorite way is with quinoa that was cooked a day or two ago instead of with warm freshly cooked quinoa. But feel free to experiment with this yourself.
Here's a link to the recipe I used: http://thestayathomechef.com/homemade-aussie-bites/