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Quinoa, Apricot, and Oat Muffin Clusters [Vegan, Gluten-Free]

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Flourless, gluten-free granola muffin clusters. These light and healthy clusters boast an irresistible creamy, crunchy sweetness. They will disappear quickly, so watch out!

Quinoa, Apricot, and Oat Muffin Clusters [Vegan, Gluten-Free]


24 mini clusters

Cook Time



For the Apricot Paste:

  • 1 cup of unsweetened dried apricots
  • Water for soaking

For the Muffin Clusters:

  • 3/4 cup cooked quinoa (make sure you cook the water out of the quinoa here and slightly undercooked)
  • 1 ½ cups gluten-free old-fashioned rolled oats
  • ½ cup ground mixed nuts of choice
  • ½ cup raisins or unsweetened dried fruit of your choice
  • 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


To Make the Apricot Paste:

  1. Cover apricots with cold water and soak for 4-6 hours. Remove apricots and reserve water.
  2. Place apricots in blender or Cuisinart and process until smooth (I like to use my Cuisinart Mini Prep for this). If needed, adjust consistency with some of the reserved water.
  3. Store the apricot paste in an airtight container in your refrigerator for up to two weeks. Use as needed.

To Make the 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, but cook on slightly higher heat to absorb most of the water and to achieve a crunchier quinoa. Mix together flaxseed meal with warm water and set aside (stir every so often while following the next steps). Flaxseed meal as an egg-replacement should be gooey, not watery, like the consistency of an egg. In a medium mixing bowl, stir together quinoa, oats, mixed nuts, raisins. In separate mixing bowl, add almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla. Stir until combined. Fold in dry ingredients and stir well. 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.





Jennifer Strohmeyer is the author and photographer of Pure Thyme, a blog that shares her passion for pure food, that is simple and delicious. She also hopes to inspire you to have fun, live well, find balance and embrace a more holistic lifestyle. An award-winning recipe developer, her goal is to make a healthy diet so easy and delicious to follow that the whole family can incorporate it into their lives. Jennifer lives in Georgia with her husband and three children. You can follow her adventures at purethyme.com.



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16 comments on “Quinoa, Apricot, and Oat Muffin Clusters [Vegan, Gluten-Free]”

Click to add comment
10 Months Ago

Delicious! I made these the first time pretty much as the recipe directs except I substituted unsweetened soy milk for the almond milk. My husband and I both enjoy them as a quick and nutritious snack. Since then I have made several variations, sometimes substituting peanut butter for the almond butter and substituting apple butter or pureed pumpkin (plus a little molasses) for the apricot paste and varying the spices. Thank you, Jennifer, for offering such a delicious, nutritious and versatile recipe.

1 Years Ago

Has anyone tried to make this and substitute the almond butter and milk? Nut allergy so can\'t have almonds - figure can use coconut milk or soy as a substitute but any suggestions for a good almond butter sub?

Jenni Stone
4 Years Ago

can anyone tell me WHY when i print these recipies out they come out in gobbeldy-gook..looks like chinese or arabic writing..in fact just rubbish?

Rita Keegan
4 Years Ago

think I will try this

Badea Cris
4 Years Ago

i dint ike quinoa :(

05 Jan 2015

If you don\'t like quinoa then don\'t make this one recipe, go find one that has ingredients that you do ike....I mean like.

Evan Mateen
4 Years Ago

Lauren Mateen

Petra Elliott
4 Years Ago

Where do you find GF oats?

Sandi Crowley
4 Years Ago

Jessica Shortt - sounds good!

Cat Grace-Crisologo
4 Years Ago

Contrary to popular thought, quinoa is NOT a superfood. It is low in protein, unsustainable, inflammatory and hard to digest. If you don't believe me, then read this: http://www.grassfedgirl.com/quinoa-superfood-low-protein-unsustainable-inflammatory-hard-digest/

05 Jan 2015

So you come to a vegan board to try and promote eating animals and use that ridiculous site to show “proof”?? OH yeah and then you bring up protein because one apparently cannot (according to you) get enough protein if they do not eat decaying flesh. Please how many people do you think are just eating quinoa and nothing else? I don’t need for my bowl of quinoa to contain all the protein I need for the day because I do eat other foods that have protein in them! In fact I never just eat quinoa by itself. Fact is if one (vegan) is eating enough calories to support themselves they are getting enough protein. Please go elsewhere with your nonsense.

Andrea Fontenot Hegland
4 Years Ago

Wish Starbucks carried a vegan pastry.


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