Our friends bought these at Costco and I totally fell in love with them. Like totally, totally, totally fell in love with them. It was sort of love at first bite! They are delicious and very filling. Perfect for breakfast! I found this recipe at stayathomechef.com and I made slight modifications to it but for the most part it is a complete copy cat. Enjoy!
- 1¾ cup rolled oats
- ¼ cup granulated sugar
- ¼ cup dried apricots
- ¼ cup raisins
- ¼ cup ground flaxseed
- ¼ cup unsalted sunflower seeds
- ¼ cup unsweetened shredded coconut
- ¼ cup cooked quinoa
- ¼ tsp baking soda
- ¼ cup honey
- ¼ cup unsalted butter, melted
- ¼ cup canola oil
- ½ tsp vanilla extract
- Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan or 12 count regular muffin pan (for larger ones) .
- Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
- Add in the remaining ¾ 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.
- Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
- Divide batter among the prepared muffin tin.
- Bake in the preheated oven for 10 to 12 minutes until golden brown for the mini muffin pan or 15 minutes for the regular muffin pan.
- 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.
- Once completely cooled, store in an airtight container for 4 to 5 days. Most likely it will last only a day!