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These easy to makeAussie Bites are great for making ahead, freezing, or eating entire batches. Healthy and yummy, your family will love them!
Apricots and raisins are the official stars of this recipe, but I really would hate to leave the sunflower seeds and coconut out of the star billing! Rolled oats and delicious maple syrup, too. I basically just gave you the entire ingredient list (but not quite), because I’m just so excited about this recipe!
For those of you with access to a Costco here in the US, they have in the bakery section, a box of treats called “Aussie Bites”. You can probably find them in other stores, but that’s where I have seen them.
I find the name amusing – because for the life of me I couldn’t figure out what made them Australian at all. I suppose they could be based on ANZAC biscuits, but it’s a bit of a stretch.
This recipe is pretty close to the Costco Aussie Bites, but I actually think it’s better.
When we were doing the commute to work, school – I would strap the boys in their car seats and hand them a bag containing grapes and one or two of these bites, and they would snarf them happily. It is a great way to get some good quality food into them to get their day started off right!
Need more on the go breakfasts? Try my Mixed Berry Smoothie or my Overnight Oats Recipe.
Why you’ll love this recipe
- Suits lots of dietary needs! These bites are healthy, gluten-free, dairy-free AND vegan.
- Easy to make.
- Stores well.
- Great for grab-and-go breakfasts.
Equipment needed (affiliate links)
Kylee’s Notes & FAQs
Storing Aussie Bites
Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a ziplock bag (just take them out a few minutes before you need them – they thaw fast)
Additions & Substitutions
- Change up your dried fruit! Go for some dried cherries, cranberries or pineapple.
- Add a teaspoon or two of chia seeds or some uncooked quinoa.
- A teaspoon of vanilla extract is lovely.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepared
Preheat the oven to 350F.
Grease the wells of a mini muffin pan using coconut oil, or if you’re not vegan – you could use butter.
Melt the liquid ingredients
Combine the coconut oil and maple syrup (or honey) in a microwave safe bowl or jug, and heat (about 30 seconds), then whisk until combined. Set aside.
Mixing up the dry ingredients
Add oat flour, oats, and half the sunflower seeds to a food processor and pulse a couple of times until just combined. The seeds and oats will begin to break up (don’t overdo this)
Add half the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
Add the raisins and dried apricots and pulse until just combined. The fruit should be JUST broken up. (You still want good-sized bits of fruit in there).
Combine the wet and dry
Transfer the mix to a large bowl, and add the remaining coconut and sunflower seeds.
Pour the melted coconut oil and maple syrup over the mixture and stir until well combined.
Let’s bake!
Fill the cups of the mini muffin pan all the way to the top, then press down to pack the mixture in densely.
Bake for about 10-12 minutes until set and edges are golden brown.
Remove from oven, cool in the pan for about 10 minutes, then gently
Remove from tin and cool on a wire rack.
Devour.
More healthy snack recipes
- Banana Oatmeal Energy Balls – these get you through your day!Just mix, roll and enjoy this no-bake healthy snack.
- Nutella Strawberry Snack from Sugar Spice & Glitter
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Aussie Bites
5 from 3 votes
These easy to makeAussie Bites are great for making ahead, freezing, or eating entire batches. Healthy and yummy, your family will love them!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Recommended Equipment
Yield: 24 bites
Ingredients
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup (or honey – but this won’t be vegan if you use honey)
- 3/4 cup oat flour (throw some oats in a blender and pulverize until they hit flour consistency)
- 3/4 cup rolled oats
- 1/2 cup unsalted roasted sunflower seeds ((divided – add half in the beginningand half at the end))
- 1/4 cup unsweetened shredded coconut ((divided – add half in the beginning and half at the end))
- 1/4 cup flaxseed meal
- 1 tsp baking powder
- pinch kosher salt
- 1/4 cup raisins
- 1/4 cup dried apricots
Directions
Preheat the oven to 350F.
Grease the wells of a mini muffin pan using coconut oil.
Combine the coconut oil and maple syrup (or honey) in a microwave safe bowl or jug, and heat (about 30 seconds), then whisk until combined. Set aside.
Add oat flour, oats, and half the sunflower seeds to a food processor and pulse a couple of times until the seeds and oats begin to break up (don’t overdo this)
Add half the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
Add the raisins and dried apricots and pulse until the fruit is JUST broken up. (You still want good sized bits of fruit in there.)
Transfer the mix to a large bowl, and add the remaining coconut and sunflower seeds.
Pour the melted coconut oil and maple syrup over the mixture and stir until well combined.
Fill the cups of the mini muffin pan all the way to the top, then press down to pack the mixture in densely.
Bake for about 10-12 minutes until set and edges are golden.
Remove from oven, cool in the pan for about 10 minutes, then gently
Remove from tin and cool on a wire rack.
Devour.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a ziplock bag (just take them out a few minutes before you need them – they thaw fast)
Nutrition Facts
Calories: 92kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update:This recipe was originally published in December of 2014. It was republished with updated photos in August of 2020.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Jane says
hi – i see a photo of yogurt but it’s not listed on the ingredient list nor in instructions…..?
Reply
Kylee Ayotte says
could you be thinking the coconut oil is yogurt?
Marie says
These tasted great but were very crumbly. Even crumbled, they would be great as granola.
Reply
Cheri Savory Spoon says
Oh I love those cookies, I buy them all the time, now I can make my own, thanks Kylee!
Reply
