I still remember my first bite of the ‘original’ Aussie Bites from Costco – I loved the flavor, but thought: I bet I can make these even better at home. That was back in 2014 when I first published this recipe, and we’ve been making them ever since.
They are great for making ahead, freezing, or eating entire batches. They’re a hybrid of an oatmeal cookie, granola bar, and muffin – all in one little package.
When my kids were small, these bites were a lifesaver on busy mornings – I’d hand each kid a couple Aussie Bites and some fruit in the car. They called them ‘cookies’ and had no idea they were eating seeds and oats – mom win!
Need more on the go breakfasts? Try my Mixed Berry Smoothie or my Overnight Oats Recipe.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why are they called Aussie Bites?
I find the name amusing – because having lived in Australia – I couldn’t figure out what made them Australian at all. In fact, in Costco Australia, they’re called “Simply Grain Bites”
Truthfully Aussie Bites aren’t a traditional Australian recipe at all – they were developed by a U.S. bakery, inspired by ANZAC biscuits which are Aussie/Kiwi classics. ANZAC biscuits are a popular Australian/New Zealand oat cookie).
That said, this recipe is pretty close to the Costco Aussie Bites! The store bought ones are yummy, but our homemade version skips the refined sugar and uses maple syrup instead, for a cleaner “no refined sugar added” treat. Making them at home is cheaper and just as tasty!
Are Aussie Bites Gluten Free?
- Gluten Free Aussie Bites: This recipe is naturally gluten-free, when you use certified gluten free oats.
- Vegan Aussie Bites: Naturally vegan, as long as you use maple syrup and don’t substitute honey.
Do I need a food processor? What if I only have a blender (or no processor)?
A food processor makes it easy to chop the oats and fruit, but you can use a blender for the dry ingredients (pulse oats to make oat flour, and to chop the apricots/raisins). If you have neither, try buying oat flour directly and finely dice the dried fruits by hand. Then mix everything in a bowl – it might be a bit more rustic but should work. The key is to have the oats somewhat ground and the fruit in small pieces so the bites hold together
Why you’ll love this recipe
These are soft, chewy, and loaded with good stuff. The boys will eat them, adults love them, and they’re the easiest snack prep ever. They make an excellent pre or post workout snack, a lunchbox treat for kids, or a travel-friendly energy bite.
- Easy. Quick pulses and a stir.
- Freezer friendly. Stash a whole batch for busy days.
- Quick. Less than 15 minutes of effort.
- Adaptable. Change up seeds or dried fruit.
- School safe. Nut free as written. If you’re looking for nut free snack bites, here they are!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Coconut oil. Helps bind the mixture and gives a subtle coconut flavor.
- Maple syrup. Sweetens and binds. Honey works too (but not if you’re vegan)
- Oats. 3/4 cup gets blended for oat flour, and 3/4 cup stays whole for chew.
- Sunflower seeds. Half get pulsed for texture and binding. Half stay whole for crunch. If you want to make Aussie Bites without sunflower seeds, you can simply leave them out, or add in some pumpkin seeds, or hemp hearts. Pistachios work too.
- Shredded coconut. Half pulsed, half mixed in for chewy texture.
- Flax seed meal. Adds fiber and helps everything stick. You could use almond meal if you don’t have or can’t find flax seed meal.
- Raisins and dried apricots. Add sweetness, chew, and texture.
How to make Homemade Aussie Bites
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat the oven to 350°F and grease a mini muffin pan with coconut oil. Chop the dried apricots, then warm the coconut oil and maple syrup together in a microwave safe bowl for about 30 seconds. Whisk until smooth and set aside.
Add the 3/4 cup oats, 1/4 cup sunflower seeds, and 1/4 cup shredded coconut to a food processor. Pulse a few times until the mixture just starts to break up, keeping some texture. Add the flaxseed meal, baking powder, and salt, then pulse again to combine.
Add the raisins and chopped dried apricots to the food processor and pulse just until the fruit breaks up but still has some chunky texture. Scoop the mixture into a large mixing bowl to get it ready for the mix ins.
Add the rolled oats, remaining sunflower seeds, and remaining shredded coconut to the bowl and stir to combine. Pour the warm coconut oil and maple syrup mixture over the top, then mix until everything is evenly coated and the mixture holds together. After mixing, try squeezing a bit of the in your hand – it should clump together (like wet sand). If it doesn’t add a little more coconut oil or maple syrup.
Press the mixture firmly into a mini muffin pan, filling each cup all the way to the top so the bites hold together. Bake for 10 to 12 minutes, until the edges are lightly golden brown. Let them cool in the pan for about 10 minutes, then gently remove and finish cooling on a wire rack.
- Pro tips: Use a cookie scoop for even portions. This ensures each bite is the same size and helps pack them in neatly.
- Note: Cooling in the pan for 10+ minutes is not optional. If you remove them too early, they may crumble.
Troubleshooting
- Crumbly bites. Be sure to pack them tight into the muffin pan. You could add 1 teaspoon more maple syrup too.
- Too soft or mushy. Mixture was over pulsed. We are still want texture, so don’t go crazy on that pulse button.
- Dry texture. Make sure you measure the ingredients correctly. If you did that, and they’re still dry, considering adding 1 teaspoon coconut oil.
- Sticking to the pan. Be sure to grease well or use silicone muffin pans.
- Why didn’t my Aussie Bites rise? Aussie Bites are meant to be dense and a bit chewy, more like a granola bar than a fluffy muffin. They won’t rise much -– only a little lift from the baking powder to avoid being too dense. So don’t worry, they’re supposed to look like hearty little flat-topped muffins and not like a cupcake.
Additions
- Change up your dried fruit! Go for some dried blueberries, dried cherries, cranberries or pineapple.
- Chia seeds. Add 1 to 2 teaspoons for extra crunch and fiber. They blend right in.
- Hemp hearts. Soft, nutty, and add a little protein without changing the flavor.
- Quinoa. A couple of tablespoons of uncooked quinoa works well!
- Pumpkin seeds. Swap some of the sunflower seeds or add a sprinkle for extra crunch.
- Mini chocolate chips. Just a tablespoon or two for a little treat vibe.
- Vanilla. A teaspoon of vanilla extract, mixed in with the maple syrup and coconut oil adds a lovely flavor.
- Orange zest. A little bright citrus flavor goes so well with the raisins and apricots.
- Ground cinnamon. A warm, cozy flavor that makes the bites smell amazing.
Kylee’s Notes & FAQs
- Pulse lightly to keep texture.
- Pack the mixture firmly into the muffin tin. Use a cookie scoop
- Warm the oil and syrup so it mixes smoothly.
- Use silicone mini pans if sticking is an issue.
- Let them cool completely before storing or freezing.
- Make Aussie Bite Bars (press the mixture into a pan and cut into bars instead of the mini muffin tin.
How should I store Aussie Bites and how long do they last?
Keep at room temperature in an airtight container for up to 3-4 days, or freeze for a few months in a ziplock bag (just take them out a few minutes before you need them – they thaw fast)
More snack recipes
- Banana Oatmeal Energy Balls – these get you through your day! Just mix, roll and enjoy this no-bake healthy snack.
- Peanut Butter Balls (5 Ingredients)” — simple, high‑protein snack balls you mix, roll and chill.
- Quinoa Patties. Savory quinoa cakes with a spicy dipping sauce – great for snacking.
- Nutella Strawberry Snack from Sugar Spice & Glitter
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Update: This recipe was originally published in December of 2014. It was rewritten, and republished in November of 2025
Aussie Bites
Recommended Equipment
Ingredients
- 1/4 cup coconut oil
- 1/4 cup pure maple syrup
To pulse together in the food processor
- 3/4 cup oats (for blending into oat flour)
- 1/4 cup sunflower seeds (for blending)
- 1/4 cup shredded coconut (for blending)
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- pinch salt
- 1/4 cup raisins
- 1/4 cup dried apricots (chopped)
Mix ins
- 3/4 cup rolled oats (as mix ins)
- 1/4 cup sunflower seeds (as mix ins)
- 1/4 cup shredded coconut (as mix ins)
Directions
- Get prepped: Preheat the oven to 350°F. Grease a mini muffin pan with coconut oil. Chop up 1/4 cup dried apricots.
- Warm the oil and maple syrup: Combine 1/4 cup coconut oil and 1/4 cup pure maple syrup in a microwave safe bowl. Heat for about 30 seconds, then whisk until smooth. Set aside.
- Pulse the oat flour mixture: Add 3/4 cup oats, 1/4 cup sunflower seeds, and 1/4 cup shredded coconut to a food processor. Pulse a few times until the seeds and oats just begin to break up. Do not over blend.
- Add the dry ingredients: Add 1/4 cup flaxseed meal, 1 teaspoon baking powder, and a pinch salt. Pulse to combine.
- Pulse in the fruit: Add 1/4 cup raisins and chopped dried apricots. Pulse only until the fruit is just broken up but still chunky.
- Transfer to a bowl: Scoop the mixture into a large mixing bowl.
- Add the mix ins: Add 3/4 cup rolled oats, 1/4 cup sunflower seeds, and 1/4 cup shredded coconut. Stir to combine.
- Stir in the maple mixture: Pour the warm coconut oil and maple syrup mixture over the bowl. Stir until everything is evenly combined.
- Fill the pan: Spoon the mixture into the mini muffin tin, filling each cup to the top. Press down to pack the mixture tightly.
- Bake: Bake for 10 to 12 minutes until set and the edges are lightly golden.
- Cool: Let cool in the pan for about 10 minutes, then gently remove and cool fully on a wire rack.
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Notes
- Blend the first measurement of oats first so they cool before going into the batter.
- Make sure the apricots are finely chopped so they distribute evenly.
- Let the batter rest for a couple minutes if it seems too loose.
- Use a small cookie scoop to portion the batter quickly.
- If the tops look dry, pull them early to keep them soft.
- Reduce oven temp slightly if the edges brown too fast.
- Let them cool completely before freezing.
- Greasing the mini muffin pan well helps them pop right out.
Nutrition Facts
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.
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