Aussie Bites

ReAdapted from: The Stay at Home Chef

Ingredients

• 1 3/4 cup rolled oats
• 1/4 cup dried apricots
• 1/4 cup raisins
• 1/4 cup ground flaxseed 
• 1/4 cup unsalted sunflower seeds
• 1/4 cup unsweetened shredded coconut
• 1/4 cup cooked quinoa 
• 2 tablespoons chia seeds 
• 1/4 tsp baking soda
• 1/4 cup honey
• 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
• 1/4 cup canola oil
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
5. Divide batter among the prepared muffin tin.
6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
8. Once completely cooled, store in an airtight container for 4 to 5 days.