Quinoa, Apricot and Oat Muffin Clusters
Recipe type: Breakfast
For the Apricot Paste: Makes 1 cup
  • 1 cup of unsweetened dried apricots
  • water for soaking
For the Quinoa, Apricot and Oat Muffin Clusters: Makes 24 Muffins
  • ¾ cup cooked quinoa
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup ground mixed nuts of choice (I used almonds, pecans and sunflower)
  • ½ cup raisins or unsweetened dried fruit of your choice (I only had raisins, but would mix different kinds here next time)
  • ¼ cup almond butter
  • ½ cup apricot paste
  • 2 tbsp flaxseed meal mixed with 6 tbsp warm water
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 tsp pure vanilla extract
For the Apricot Paste
  1. Cover apricots with cold water and soak for 4-6 hours.
  2. Remove apricots and reserve water.
  3. Place apricots in blender or food processor. Process until smooth. If needed, adjust consistency with some of the reserved water.
  4. Store the apricot paste in an airtight container in your refrigerator for up to two weeks. Use as needed.
For the Quinoa, Apricot and Oat Muffin Clusters
  1. Preheat oven to 350 degrees F. Lightly spray a non-stick muffin pan with cooking spray.
  2. Cook quinoa according to package directions, set aside.
  3. Mix together flaxseed meal with warm water and set aside.
  4. In a medium mixing bowl, stir together quinoa, oats, mixed nuts, and raisins.
  5. In separate mixing bowl, add almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla. Stir until combined.
  6. Fold in dry ingredients and stir well.
  7. Spoon the granola mixture into each muffin cup filling almost to the top. Press mixture down firmly into each cup with the back of a spoon and/or your fingers. Bake in oven for 30 minutes, or until golden brown. Let cool slightly before removing.
Recipe by Pure Thyme at http://purethyme.com/2011/03/quinoa-apricot-and-oat-muffin-clusters.html