Homemade Aussie bites blend the hearty goodness of oats, the natural sweetness of dried fruits, and the nutritional punch of seeds, all in a quick, easy-to-make snack. Perfect for busy families, these copycat bites offer a delicious way to enjoy wholesome ingredients without the fuss.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24-count mini muffin pan.
Place 1 cup of the rolled oats in a food processor and process for about 1 minute until the oats are pulverized into oat flour.
Add the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flaxseed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda to the food processor. Pulse until the apricots and raisins are in small bits.
Pour in the honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
Divide the batter among the prepared muffin cups.
Bake in the preheated oven for 10-12 minutes until golden brown.
Remove the pan from the oven and let cool in the pan.
Once completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days.
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Notes
*Cooked quinoa gives a softer texture, but if you don't have cooked quinoa on hand, you can use uncooked quinoa as well.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.