Preheat oven to 350 degrees F. Mist a 24 count mini muffin tin with nonstick cooking spray and set aside.
Place 1 cup of the oats into a food processor and pulse until finely processed. Add in the remaining ¾ cup oats, sugar, apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda; pulse until apricots and raisins are in small bits.
Pour in honey, coconut oil, and vanilla extract; pulse just until combined.
Divide mixture among the prepared muffin tin, filling flush with the muffin tin, gently packing the mixture into the muffin well.
Bake for 12-14 minutes or until golden brown. Remove from oven and allow to cool completely before removing. Store in an airtight container for 4 to 5 days or freeze for later.
Notes
Recipe slightly adapted from The Stay-At-Home Chef - https://thestayathomechef.com/homemade-aussie-bites/