13⁄4 cups old fashioned oats, divided
1⁄4 cup granular sugar
1⁄4 cup dried apricots
1⁄4 cup raisins
1⁄4 cup ground flaxseed
1⁄4 cup sunflower seeds
1⁄4 cup unsweetened coconut shreds
1⁄4 cup cooked quinoa
2 Tbsp chia seeds
1⁄4 tsp baking soda
1⁄4 cup honey
1⁄2 cup coconut oil, melted
1⁄2 tsp pure vanilla extract
Preheat oven to 350 degrees F. Mist a 24 count mini muffin tin with nonstick cooking spray and set aside.
Place 1 cup of the oats into a food processor and pulse until finely processed. Add in the remaining 3⁄4 cup oats, sugar, apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda; pulse until apricots and raisins are in small bits.
Pour in honey, coconut oil, and vanilla extract; pulse just until combined.
Divide mixture among the prepared muffin tin, filling flush with the muffin tin, gently packing the mixture into the muffin well.
Bake for 12-14 minutes or until golden brown. Remove from oven and allow to cool completely before removing. Store in an airtight container for 4 to 5 days or freeze for later. Makes 24 bites.