Ingredients: \t 1 3⁄4 cups old fashioned oats, divided \t 1⁄4 cup granular sugar \t 1⁄4 cup dried apricots \t 1⁄4 cup raisins \t 1⁄4 cup ground flaxseed \t 1⁄4 cup sunflower seeds \t 1⁄4 cup unsweetened coconut shreds \t 1⁄4 cup cooked quinoa \t 2 tablespoons chia seeds \t 1⁄4 tsp baking soda \t 1⁄4 cup honey or agave \t 1⁄2 cup coconut oil, melted \t 1⁄2 teaspoon pure vanilla extract Directions: \t Preheat oven to 350 degrees F. Use a 24-count mini muffin tin with nonstick cooking spray and set aside. \t 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. \t Pour in honey, coconut oil, and vanilla extract; pulse just until combined. \t Divide the mixture among the prepared muffin tin, filling flush with the muffin tin, gently packing the mixture into the muffin well. \t 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 2 per serving. Enjoy with 1 cup of Greek yogurt or a protein shake.