This is not the greatest picture, but, hey, I’m not a photographer. All that matters to me if that these little suckers are really good. This recipe is from page 205 of the September 2012 issue of Family Circle. This recipe makes 12 servings at 10 weight watchers points plus points each.
1 cup chunky natural peanut butter
1/3 cup pure maple syrup
4 cups old-fashioned oats
1/2 unsalted sunflower seeds
1/2 cup cooked quinoa
1 jar (12 oz) strawberry preserves
Mix peanut butter, maple syrup and ⅓ cup water in a saucepan over medium-low heat. Stir until peanut butter is melted and ingredients are combined.
In a large bowl, mix together oats, sunflower seeds and quinoa. Stir in peanut butter mixture until well combined.
Line two 12-cup muffin tins with paper wrappers. Scoop 2 tbsp of the peanut butter and oats mixture into each wrapper, pressing down well with a spatula. Spread 2 tsp of the preserves over peanut butter and oats mixture in each cup. Add 2 more tbsp peanut butter and oats mixture to cover preserves, pressing down well with a spatula.
Bake at 350 degrees for 25 to 30 minutes, until bites begin to brown. Cool in muffin tins 10 minutes; remove from tins to a wire rack and cool to room temperature. Store in an airtight container.