makes 24 mini cups
Ingredients:
- 2 cups old-fashioned rolled oats
- 1/4 cup raw shelled pistachios
- 1/4 cup raw pecans or walnuts
- 6 large pitted medjool dates
- 1/4 cup dried apricots
- 1/4 cup dried cranberries or cherries
- 1 cup cooked quinoa
- 2 Tbsps chia seeds
- 2 Tbsps raw sesame seeds
- 1/4 cup raw honey or pure maple syrup
- 1/4 cup melted ghee, clarified butter, or unrefined organic coconut oil
Instructions:
I used a silicone mini muffin tray for these which made them very easy to remove. If you’re using a metal tray, you may want to lightly coat in additional ghee or coconut oil.
Preheat your oven to 350 degrees f.
Place your oats in a food processor or high-speed blender and pulse until mostly finely chopped but not quite flour.
Some oat pieces can still be intact/whole, we’re just breaking it down by half.
Add the raw pistachios and pecans/walnuts then pulse until minced.
Add your pitted dates, apricots, and cranberries, then pulse, until everything is chopped and well combined; You may need to stop and scrape the walls of your food processor using a spatula as needed.
Add the cooked quinoa, chia seeds, sesame seeds, honey, melted ghee and continue to pulse several times, until the mixture is well combined and sticky.
Divide your mixture evenly into a 24 mini cup muffin tray, pressing it firmly into each cavity.
Bake in your preheated oven for 12-15 minutes, or until the edges and tops of the muffins start to nicely brown.
Allow to cool on a cooling rack before serving.
After a few hours, place any leftovers in a sealed container in the refrigerator for up to a week or the freezer for 2 months.
Enjoy!
