author Nicole Long - AFH A wonderful snack for the whole family!
1 3/4 cup old fashion rolled oats
1/4 cup honey or agave nectar
1/4 cup pitted dates (about 6-7)
1/4 cup unsweetened shredded coconut
1/4 cup ground flaxseed
1/4 cup coconut oil
1/4 cup unsweetened apple sauce
1/4 cup ghee butter or vegan butter
1/4 cup sunflower raw sunflower seeds
1/2 cup dried cranberries
1/4 tsp baking soda
2 tbsp chia seeds
2 tbsp hemp hearts
Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
Add in the remaining ¾ cup rolled oats, dried cranberries, pitted dates, ground flax seed, sunflower seeds, coconut, quinoa, hemp hearts, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
Pour in honey, melted butter, coconut oil, and apple sauce. Pulse just until combined.
Divide batter among the prepared muffin tin.
Bake in the preheated oven for 12 to 15 minutes until golden brown.
Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.