Have you ever tried something so yummy and thought, I need to figure out how to make these at home so I can devour them whenever I want? When I first tasted the Aussie Bites at Costco a while ago I immediately fell in love. More samples? Yes, please! Not only are they sweet and chewy, just like the way I love a good oatmeal cookie, but they are full of nature’s best ingredients: oats, flaxseed, chia seeds, apricots, raisins, quinoa and a lot more. I studied the ingredient list and wanted to find a way to recreate them.
I was excited to find a great copycat recipe online at The Stay At Home Chef food blog. I tweaked it a bit to make it original and here it is. You might appreciate that this recipe does not use eggs, flour or added salt. They’re sweetened with honey and agave nectar along with dried apricots and raisins. I use half butter and half unrefined coconut oil for moisture or you could use all coconut oil if you wish.
Part of the oats are pulverized in a food processor and then all the dry ingredients are blended in. The wet ingredients are added last and processed just until combined. Bake them at 350 degrees F for 10 to 12 minutes while the sweet aromas fill your kitchen. Additional flavorings like cinnamon, almonds or pecans can be added or substituted as desired.
The bite-size portion is just the right size for a quick energy snack or an after-dinner sweet hit. Store in a zip-lock container or freeze a few for safe keeping if you’re not going to eat them all . . . but believe me when I say to hide them well because if discovered, they won’t last long.
One Year Ago: Minestrone Soup
- Homemade Aussie Bites
- 1 3/4 cup rolled oats, divided
- 1/4 cup dried apricots
- 1/4 cup raisins
- 1/4 cup ground flaxseed
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup cooked quinoa
- 2 Tbsp chia seeds
- 1/4 tsp baking soda
- 1/4 cup honey
- 1/4 cup agave nectar
- 1/4 cup butter, melted
- 1/4 cup unrefined coconut oil, melted
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F. Coat two 12-count mini muffin pans with cooking spray and set aside.
- Place 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized. Add in the remaining 3/4 cup rolled oats, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds and baking soda. Pulse until apricots and raisins are in small bits.
- Pour in honey, agave nectar, melted butter, coconut oil and vanilla extract. Pulse just until combined.
- Divide batter among the prepared muffin pans. Bake at 350 degrees F for 10 to 12 minutes or until golden brown.
- Remove pans from oven and let cool in pans on a wire cooling rack for 10 minutes. Remove from pans and let cool completely on the wire rack.
- Store in an airtight container for up to 4 to 5 days. Can also freeze for up to 2 to 3 months.
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