Homemade Aussie Bites Recipe:- Is there anyone in this room who hasn’t purchased those irresistible Australian bites from Costco? These are like the ultimate win-win situation: they are so delicious that even the pickiest eaters will be able to enjoy them, and they are so full of nutritional ingredients that they make mothers feel like superheroes. What do you think, then? You may make your very own batch of these delectable sweets right in the comfort of your own home. They are ideal for those hectic mornings, a delightful little surprise in lunchboxes, or the perfect pick-me-up to have with your afternoon cup of tea or coffee all at the same time. What is the most enjoyable aspect? You don’t need a chef’s hat to make them because they are so easy to make. Now that we have that out of the way, let’s tackle the task of preparing these delectable morsels that are about to give your typical Costco a run for its money.
Homemade Aussie Bites Recipe
Aussie Bites Recipe
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.
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.
Ingredients
- 1 3/4 cups rolled oats
- 1/4 cup granulated sugar
- 1/4 cup dried apricots chopped
- 1/4 cup raisins
- 1/4 cup ground flaxseed
- 1/4 cup unsalted sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/4 cup quinoa* cooked or uncooked
- 2 tablespoons chia seeds
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/4 cup unsalted butter melted
- 1/4 cup canola oil
- 1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 24-count mini muffin pan.
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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.
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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.
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Pour in the honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
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Divide the batter among the prepared muffin cups.
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Bake in the preheated oven for 10-12 minutes until golden brown.
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Remove the pan from the oven and let cool in the pan.
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Once completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days.
Nutrition
