🍑 Apricot & Raisin Oat Bites
Soft, chewy oat bites made with rolled oats, dried apricots, raisins, flax, and coconut. Naturally sweetened with honey and perfect for quick snacks or lunchboxes.
- Prep Time: 15
- Cook Time: 10-12
- Total Time: 25-30 minutes
- Yield: 24 1x
Ingredients
Scale
- 2 cups rolled oats
- 2 tablespoons brown sugar
- 1/4 cup chopped dried apricots
- 1/4 cup raisins
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds (salted or unsalted)
- 1/4 cup unsweetened shredded coconut
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/4 cup melted butter
- 1/4 cup avocado oil
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Grease a 24‑count mini muffin pan.
- Add 1 cup of the rolled oats to a food processor and pulse until it becomes a fine flour.
- Add the remaining rolled oats, brown sugar, apricots, raisins, flaxseed, sunflower seeds, shredded coconut, and baking soda. Pulse until the fruit is finely chopped and the mixture is evenly combined.
- Add the honey, melted butter, avocado oil, and vanilla. Pulse until just combined.
- Divide the mixture into the mini muffin cups and pack firmly.
- Bake for 10–12 minutes, or until lightly golden.
- Cool completely in the pan before removing.
- Store in an airtight container.
Notes
- Add 1–2 tablespoons fresh milled soft white wheat flour if you want extra binding.
- Swap sunflower seeds for chopped nuts.
- Reduce honey to 3 tablespoons for less sweetness.
- Freezes beautifully for up to 3 months.