Aussie Bites

Aussie Bites

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Servings: 24 bites
Author: Kylee Cooks


  • 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


  • 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
  • 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.


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)
Tried this recipe?Mention @kyleecooks or tag #kyleecooks!