Mini Quinoa Apricot Bites

Packed full of protein, these delicious and healthy bites are the perfect recovery snack after working out or to take on a long hike. 

Storage Time: up to 4 days in the refrigerator or up to 1 month in the freezer. 

Yield: Makes 24 bites

Mini Quinoa Apricot Bites


  • 1/2 cup roughly chopped dried apricots
  • 1/3 cup dried cranberries
  • 1 cup old-fashioned rolled oats
  • 1/2 cup cooked quinoa, cooled
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup sunflower seeds
  • 1/4 cup ground flax seeds
  • 1/3 cup maple syrup
  • 48 dark chocolate chips


  1. Preheat oven to 350°F.
  2. Pulse apricots and cranberries in a food processor until finely chopped. Add oats, quinoa, coconut, sunflower seeds and flaxseed. Pour maple syrup through opening in lid in a thin steady stream, pulsing until mixture forms a ball and pulls away from sides of bowl.
  3. Divide mixture between 24 greased mini cups, packing tightly. Press 2 chocolate chips into the tops of each bite.
  4. Bake until bites are set, about 14 – 15 minutes. Cool bites in pans for 5 minutes.
  5. Remove from pans. Serve warm or cold. May be refrigerated for up to 4 days or frozen for up to 1 month.
Nutritional analysis per bite:


 76 calories, 3.4 g fat, 1.5 g protein, 10.9 g carbohydrate, 1.7 g fibre, 3 mg sodium