Ingredients

● 1 3/4 cup rolled oats

● 1/4 cup granulated sugar
● 1/3 dried strawberry
● 1/4 cup raisins
● 1/4 cup ground flaxseed
● 1/4 cup unsalted sunflower seeds
● 1/4 cup unsweetened shredded coconut Hi
● 1/4 cup cooked quinoa*
● 2 tablespoons chia seeds
● 1/4 tsp baking soda
● 1/4 cup honey
● 1/4 cup unsalted butter melted
● 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 into oat flour.
3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, dried strawberry
4. aisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until
apricots and raisins are in small bits.
5. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
6. Divide batter among the prepared muffin tin.
7. Bake in the preheated oven for 10 to 12 minutes until golden brown.
8. Remove pan from oven and let cool in pan on a wire cooling rack in the pan.