In a medium size pot over low/medium heat stir together Almond Butter (3/4 cup), Brown Sugar (3/4 cup), Unsalted Butter (1/2 cup), Honey (1/4 cup) and Coconut Oil (2 tablespoon) until smooth and melted.
Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot. This is a good time to cook the Quinoa (3/4 cup) according to package directions.
Preheat oven to 350 degrees F (175 degrees C) and spray mini muffin tins lightly with Nonstick Cooking Spray (as needed).
Add Egg (1) and Pure Vanilla Extract (1 teaspoon), stir to combine. Mix in the Oat Flour (1 1/2 cup), Oatmeal (1/2 cup), Unsweetened Shredded Coconut (1/2 cup), Sunflower Seeds (1/4 cup), Dried Apricot (1/4 cup), Raisins (1/4 cup), Chia Seeds (2 tablespoon), Ground Cinnamon (1/2 teaspoon), Baking Powder (1/4 teaspoon), Salt (1/4 teaspoon) and Ground Ginger (1/4 teaspoon), stirring until just combined.
Scoop batter into prepared tins using a 1-ounce cookie scoop, about 1 1/2 Tbsp.
Bake for 12 minutes and remove, allowing to cool in the pan prior to removing to a cooling rack. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.