Who here hasn’t snagged those addictive Aussie bites from Costco, right? They’re like the ultimate win-win: delicious enough to please the pickiest eaters and packed with nutritious ingredients that make moms feel like superheroes. Well, guess what? You can whip up your very own batch of these tasty treats right at home. They’re super simple to make, no chef’s hat required.
If you love munching on healthy snacks you’ve got to make our muffins and homemade granola!
Why Our Recipe
- Quick and easy and ready in just about 30 minutes.
- Packed with whole grains, seeds, and dried fruits for a nutrient boost.
- Perfect for breakfast, snacks, or a wholesome dessert option.
- Freezer-friendly so you can make a big batch and freeze for later use.
Aussie Bites have a chewy and slightly crispy texture, thanks to the combination of oats, quinoa, and dried fruits. They are slightly sweet from the combination of honey, coconut, and apricots. The bites are satisfying and filling, making them a great on-the-go snack option for both adults and children and a great breakfast.
Ingredients & Substitutions
- Rolled Oats: Provide a hearty base and fiber. Quick oats can be used in a pinch, though the texture will differ slightly. Use certified gluten-free oats if needed.
- Dried Apricots and Raisins: Offer natural sweetness and chewiness. Feel free to substitute with any dried fruit like cranberries or dates, but don’t simply omit.
- Seeds and Nuts: Flaxseed, sunflower seeds, and chia seeds add crunch and nutritional value. Swap out or add any seeds or nuts you prefer.
- Canola Oil: This is what they use in the original store-bought Aussie bites. For substitutions, melted coconut oil, melted butter, vegetable oil, or avocado oil can be used
- Quinoa: Adds a unique texture and protein. Both cooked and uncooked quinoa work, with cooked quinoa giving a softer texture.
- Honey and Vanilla Extract: Sweeten the bites naturally and add flavor depth. Maple syrup can be used as a plant-based alternative to honey.
No Food Processor? No Problem!
If you don’t have a food processor, you can mix the dry ingredients by hand and finely chop the dried fruits and nuts. The texture will be chunkier but just as delicious.
Muffin Pan Options
Mini Muffin Pans:
- Ideal Size: Perfect for authentic, bite-sized treats.
- Fill Level: Fill cups nearly to the top, as they don’t rise much.
- Baking Time: Typically 10-12 minutes, until golden brown.
Standard Muffin Pans:
- Larger Treats: Results in bigger Aussie bites, great for a snack or breakfast.
- Fill Level: Fill each cup about halfway to ensure even baking.
- Baking Time: Around 12-15 minutes, may need a bit longer due to size. Use golden brown color and clean toothpick test as doneness indicators.
General Tips:
- Non-stick Pans: Grease well if pans aren’t non-stick to prevent sticking.
- Cooling: Let bites cool in the pan before moving to a wire rack to help them set.
- Freezing: Both sizes freeze well. Freeze individually on a baking sheet before transferring to a freezer-safe container.
Troubleshooting
- If your bites are too crumbly, add a bit more melted butter or honey to the mixture.
- For bites that are too moist, add a small amount of additional oat flour or rolled oats.
Storage Instructions
Store Aussie bites in an airtight container at room temperature for up to 5 days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag or container; they can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave for a few seconds before enjoying.
More Healthy Snack Recipes
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, our Facebook Page, or right here on our website with their corresponding recipes.
I have made these twice now, I have a question re the quinoa- should the 1/4 cup be before cooking or after? I substituted the apricots for dates, and am not a big fan of the flax seeds so what would be a sub for that? They have come out really well and Hubby has asked for more.
Great question! I’ve actually made it both ways, with 1/4 cup raw quinoa, and 1/4 cup cooked quinoa. There really is only the slightest difference in textures which I think just goes to show just how forgiving this recipe is.
I am so happy to have this recipe! I am on my 5th batch, with variations each time. The first I made as described, with the exception of the quinoa, which I realized was still sitting on the counter right after I popped the muffin pan into the oven. (I’ve tried it with cooked and uncooked quinoa, and I much prefer the cooked.) Oh, I also substituted coconut oil for the canola, and I used salted sunflower seeds (it’s all I had on hand). I highly recommend using a silicon muffin pan – no need to grease it and the muffins pop right out perfectly. I have settled on the following adjustments to the original recipe: turbinado sugar rather than granulated (processed along with the 1 cup of oatmeal); increased the butter by half (so, an additional ⅛ cup); dismissed the oil altogether; added ⅛ cup unsweetened applesauce (30 grams); added ½ teaspoon cinnamon. (Total calories approx. 109; 2 grams protein.)
Just made these and took your recommendation of apple sauce, scrap the oil and more butter – I am obsessed!
These will be on my weekly rotation for snacks for work 🙂
After following these instructions, I will slightly modify my next batch as follows. 1/4 cup more dried fruits, no canola oil, and fill cups 2/3 full.
My first batch was a bit oily and dropped in the middle. Delicious flavor but texture needed improvement .
Actually the taste is a 5 star but all my mini bites collapsed in the middle, not sure why. My husband really likes them but they were not all whole taking them out due to the collapse any suggestions, I want to make them again.
Try adding 1-2 tablespoons of additional oat flour or rolled oats to the batter. This small amount can absorb excess moisture and help prevent the bites from collapsing in the middle. It’s a super forgiving recipe so it will still turn out experimenting with a small adjustment.
I use a cookie spoon to put them in the pan, and smoosh them down before baking. Once they come out of the oven I let them sit about 2 minutes and then go back and smoosh them down again so as they cool they harden back together. I do the full amount of oats made into oat flour then add 1 cup oats lightly pulverized to try and give it a more whole feel like costco ones. I end up with 30-42 mini ones.