Aussie Bites

Soft, chewy, and loaded with oats, coconut, dried fruit, and seeds, these Aussie Bites are the perfect grab and go snack. They taste like the Costco ones but fresher, softer, and way more flavorful.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings bites

Calories 90kcal

Author Kylee Ayotte

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

Instructions

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.

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.

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