Ingredients
Serves 12
Prep 20 mins
■ 1 ½ cup quick-cook oats
■ ⅓ cup wheat germ
■ ½ cup chopped pecans or almonds
■ ¼ cup hemp seeds
■ ½ cup dried cranberries
■ ½ cup chopped dried apricots
■ ⅓ cup unsweetened shredded coconut
■ ½ tsp cinnamon
■ ½ tsp ground ginger
■ ½ tsp salt
■ 1 large egg
■ ½ cup honey or brown rice syrup
■ ¼ cup melted coconut oil
Method
1. Preheat oven to 350°C. In a large bowl, stir together oats, wheat germ, pecans or almonds, hemp seeds, cranberries, apricots, coconut, cinnamon, ginger and salt.
2. In a separate bowl, lightly beat the egg and stir in honey or brown rice syrup, and oil.
3. Add wet ingredients to dry and mix until everything is moist.
4. Divide mixture among 24 greased or paper-lined mini-muffin cups and make sure to pack it down tightly to help hold everything together.
5. Bake for 15 minutes, or until the edges begin to brown. Let cool several minutes before unmolding. Chill in the refrigerator for up to one week and transport in a small zip-top bag.
Republished with permission from Rocket Fuel by Matt Kadey, RD. Learn more at velopress.com/rocketfuel
