Homemade Aussie Bites (Costco copycat)

Aussie Bites 5

Homemade Aussie Bites (Costco copycat)

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.

Aussie Bites 2

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.

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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.

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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.

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Homemade Aussie Bites (Costco copycat)

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 mini bites

  • 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
  1. Preheat oven to 350 degrees F. Coat two 12-count mini muffin pans with cooking spray and set aside.
  2. 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.
  3. Pour in honey, agave nectar, melted butter, coconut oil and vanilla extract. Pulse just until combined.
  4. Divide batter among the prepared muffin pans. Bake at 350 degrees F for 10 to 12 minutes or until golden brown.
  5. 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.
  6. 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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  1. Mimi says:

    This recipe looks delicious and i can’t wait to make it! Can I sub the agave nectar for honey? I have a huge jar of honey and I’d prefer not to buy another sweetener unless it may change the texture. Thanks!

    • Karen says:

      I don’t see why you couldn’t use all honey. It will change the flavor just a bit but I don’t think it will affect the texture. Let me know how it turns out.

  2. Sue says:

    Hi Karen,
    Would love to try making Aussie Bites but wonder are your measurements in American or Australian cups please. Will be converting to metric (as I’m in the UK) so want to get in right!

    • Karen says:

      Hi Katy: These are one of my favorite snacks! So full of whole grain goodness, dried fruit, oats, flax. The only thing I can think of is to make sure you press the mixture into each of the muffin pans. I probably need to emphasize this in the recipe. Be sure to let them cool in the pan for 10 minutes before cooling completely on a rack. You also might try chilling them before removing from the pan to allow the oils and butter to harden a bit.

  3. Nancie says:

    ….good recipe…yes crumbly…read the comment/hint to “press batter” into each cup AFTER I made them. Also a bit sweet for my taste, going to omit one of the sweeteners next time. Thanks for AWESOME recipe!

    • Karen says:

      Sorry you had the same “crumbly” problem, but if you press them into the muffin cup a bit more firmly I think you’ll have better luck. They’re not like cookies that come together with heat. I love all the whole grain goodness. Certainly feel free to reduce the agave nectar or honey amounts if it’s too sweet for you. There is plenty of sweet from the chopped dried fruit.

  4. Bobby says:

    Amazing, thanks for sharing! Saw these at Costco and was going to buy them buto my wife took one look and said don’t waste the money you can totally make these at home. Found your recipe, don’t want to bother with the store bought now!!
    ** I subbed cranberries for rasins!!

  5. Jennifer says:

    I had the crumbly issue too….of course that was before I read the comments. I did tap them down, guess not hard enough to pack it in.
    Tastes delicious! I even nibbled them raw 😊
    Can’t wait to try making them again.

    • Karen says:

      I’m so glad you love these. I’m craving these right now!! You could use all coconut oil instead of butter or even part canola oil but I think they’d be too dry if we didn’t use some form of oil/fat. Let me know what you think if you try a different oil combination.

  6. Lindsay says:

    Made these last night and I loved them! I used uncooked quinoa and the added crunch is nice. I also used all agave syrup and no honey. Next time I’ll add some flax seed (not ground). I have a vitamix and found that it chopped the dried fruit too much (even with just a short blend time) so I added some more and chopped them finely by hand. Husband and toddler approved too. Will definitely be making these again!

    • Karen says:

      Lindsay: I would not have thought to use uncooked quinoa; that might be a little hard to digest? Let me know on that one. But I like how you can adapt the recipe to your preferences. I’ve not used my Vitamix so thanks for the heads up on too much power; I’ll stick with my food processor. So glad the whole family can enjoy them!

  7. Christine says:

    These are ah-mazing and just the kind of recipe I love to try. I used only honey because I had no agave, i’ll reduce it next time I make these.

  8. Mandy says:

    Made my first batch this morning and I’m making my second batch now! The family loves the and says they taste just like Costco. I followed your advice about pushing the batter down before and after baking and waiting 10 minutes before removing them from the pan. I had NO issues with them crumbling. You’re right, as the oils cool, they firm up nicely. I did have to substitute honey for the agave and dates and tart cherries instead of raisins and apricots because that’s what I had on hand. I used whole flaxseeds instead of milled, as well. They’re perfect! Cannot wait to try the recipe as it is written once I’ve gone to the store. THANK YOU for posting this. We are a gluten free and natural sugar family and as much as we loved the Costco Aussie bites, I didn’t like the white sugar. They were just too sweet. Now, I can “have my cake and eat it too” without regret!

    • Karen says:

      Mandy: Such a great response. This is one of my all time favorite recipes on the blog. Thanks for sharing your experience and all your substitutions that worked just great. The recipe is obviously very versatile and will accommodate what you have on hand.

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