A copycat recipe for Homemade Aussie Bites that uses the same list of ingredients as on the package. It’s a true copycat and the best one you’ll find!
This recipe has been in the works for quite a while. One of my favorite free samples at Costco is the Aussie Bites. They are so stinkin’ delicious, but boy are they expensive. I may or may not sneak back for second and third samples. I’d been salivating over them for far too long so I embarked on making my own copycat version at home. I took a picture of the ingredient list on the box and went to work. After a few attempts, I’ve finally settled on a version that seems to match the original. These bites are full of good healthy stuff and are super easy to make in a food processor.
Canola Oil Replacements:
Canola oil is used in the original store-bought bakery good, but you can also use melted coconut oil, melted butter, vegetable oil, avocado oil, or other similar liquid fats.
Cooked or Uncooked Quinoa:
This recipe can be made with both cooked or uncooked quinoa in the same amount. Cooked quinoa leads to a slightly softer end result, but both work in the recipe.
Replacing Apricots or Raisins:
This recipe uses dried apricots and raisins. You can substitute these items with similar dried fruits, but you cannot just leave them out. Other dried stonefruits like dried peaches and dried nectarines are great replacements for dried apricots. Raisins can be replaced with dried cranberries, craisins, dried dates, or dried prunes.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Homemade Aussie Bites
- 1 3/4 cup rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dried apricots
- 1/4 cup raisins
- 1/4 cup ground flaxseed
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup cooked quinoa*
- 2 tablespoons chia seeds
- 1/4 tsp baking soda
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
- Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized into oat flour.
- Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
- Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
- Divide batter among the prepared muffin tin.
- Bake in the preheated oven for 10 to 12 minutes until golden brown.
- Remove pan from oven and let cool in pan on a wire cooling rack in the pan.
- Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.