Toasted Quinoa-Oat-Pecan Apricot Bites (with collagen) make a nourishing anytime snack -- even a breakfast on the go or post-workout refuel. Gluten free.
Course:
Snack, workout
Keyword:
apricot, energy bar, pecan, protein bar, quinoa
Servings: 24balls
Ingredients
½cupuncooked quinoarinsed
3/4cuprolled oats
1cupchopped pecans
¼tspcinnamon
2/3cupunflavored collagen powder
8ozdried apricotsset 2 aside for garnish
½cupsugar-free maple syrup substituteor “sticky” sweetener of choice like honey, agave, etc.*
Instructions
In skillet, over medium-high heat, toast pecans, oats, quinoa and cinnamon for about minutes, stirring frequently, until turning lightly brown. You will hear the quinoa “popping. Remove from heat and let cool down a few minutes.
Place toasted mixture in food processor along with collagen and couple pinches of salt. Pulse a few times to combine.
Add dried apricots and syrup in to food processor and process for a minute or so until a sticky mixture forms and is pulling away from sides. If seems to sticky, add a up to two tablespoons of oats (they don’t need to me toasted).
Form a heaping tablespoon into a ball by rolling between your hands. Repeat with remaining mixture to make 24 total.
Cut the two reserved apricots up into small pieces for garnish on top.
Store bites in refrigerator for 4–5 days. * changing sweetener may affect the macros.