1) Mix pnut butter, maple syrup and 1/2 cup water in a saucepan over medium low heat. Stir until pnut butter is melted and ingredients are combined
2) In a large bowl, mix oats, sunflower seeds, and quinoa. Stir in pnut butter mixture until well combined.
3) Line 2 12-cup muffin tins with paper wrappers. Scoop 2 TBSp. of the pnut-oak mixtures into each wrapper, pressing down well with a spatula. Spread 2 tsp. of the preserve over pnut-oak mixture in each cup. Add 2 more tsp. pnut-oak mixture to cover preserves, pressing down w/ a spatula.
4) Bake at 350 degrees for 25-30 min. Cool. Store in an airtight container.