A true copycat for these delicious healthy snacks that uses the same ingredients on the package.
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 the oats are pulverized into oat flour.
Add in the remaining 3/4 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.
Remove pan from oven and let cool in pan on a wire cooling rack.
One completely cooled, remove from pan and store in an airtight container for 4 to 5 days.
*You can also use uncooked quinoa. Cooked quinoa gives the bites a softer texture but if you're in a hurry or don't have any already cooked, you can use uncooked quinoa too.