Bob's Red Mill Quinoa All Day

Pacific Northwest Bites These delicious bite-size muffins are absolutely delicious and contain nearly every Bob’s Red Mill product known to man (just kidding). Enjoy for breakfast or as a snack!

INGREDIENTS 1 cup Bob’s Red Mill ® Quick Cooking Rolled Oats ¾ cup Bob’s Red Mill ® Whole Grain Oat Flour ¼ cup chopped Hazelnuts or Bob’s Red Mill ® Sunflower Seeds ¼ cup Bob’s Red Mill ® Shredded Coconut 2 Tbsp Bob’s Red Mill ® Flaxseed Meal 1 Tbsp Bob’s Red Mill ® Brown Flaxseeds

1 Tbsp Bob’s Red Mill ® Organic Chia Seeds 1 Tbsp Bob’s Red Mill ® Organic Quinoa

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 • Set aside a nonstick mini muffin tin (or lightly oil a mini muffin tin); preheat oven to 350°F. • 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. • 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 tablespoon of mixture per portion, packing tightly, and level the tops. • Bake until golden, 10–12 minutes. Let cool at least 30 minutes before removing from the pan. Store in an airtight container. Makes 24 servings.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY