Ingredients

• 1 cup Quick Cooking Rolled Oats
• ¾ cup Whole Grain Oat Flour
• ¼ cup chopped Hazelnuts or Shelled Sunflower Seeds
• ¼ cup Shredded Coconut
• 2 Tbsp Flaxseed Meal
• 1 Tbsp Brown Flaxseeds
• 1 Tbsp Organic Chia Seeds
• 1 Tbsp Organic Quinoa Grain
• ¼ tsp Kosher Salt
• ¼ tsp Baking Soda
• ¼ tsp Cinnamon (optional)
• ¼ cup diced dried Cherries
• ¼ cup Raisins
• ⅓ cup Canola Oil
• ⅓ cup Honey or Maple Syrup
• ½ tsp Vanilla Extract

Instructions

1. Set aside a nonstick mini muffin tin (or lightly oil a mini muffin tin); preheat oven to 350°F.
2. In a medium bowl, combine rolled oats, oat flour, hazelnuts, coconut, flaxseed meal, flaxseeds, chia seeds, quinoa, salt, baking soda, cinnamon, dried cherries and raisins.
3. In a large mixing bowl, whisk together oil, honey or maple syrup, and vanilla extract. Add dry ingredients and mix thoroughly. Fill muffin tin with about 2 tablespoons of mixture per portion, packing tightly, and level the tops.
4. Bake until golden, 10–12 minutes. Let cool at least 30 minutes before removing from the pan. Store in an airtight container.