Aussie Bite Copycat Recipes

AUSSIE BITES RECIPE

Steps:

• Preheat your oven to 350°F. Lightly grease a 24-count mini muffin pan or line a baking sheet with parchment paper.
• Add 1 cup of the rolled oats to your food processor. Let it run until the oats are turned into a fine flour.
• To that add the remaining 3/4 cup of rolled oats, 1/4 cup dried apricots, 1/4 cup raisins, 1/4 cup coconut sugar, 1/4 cup shredded coconut, 1/4 cup puffed amaranth, 1/4 cup sunflower seeds, 1/4 cup flax meal, 2 tbsp chia seeds, 1 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp baking soda.
• Close the lid and pulse the food processor repeatedly until the dried fruit is cut up into small bits.
• To the dry mix add 1/3 cup melted coconut oil, 1/4 cup maple syrup, and 1/2 teaspoon vanilla extract. Pulse again until everything is evenly moistened and combined.
• Divide the mixture into the prepared mini muffin cavities and press down to compress the Aussie bites. Alternatively, use a small cookie scoop (1 tbsp size) and form 24 mounds on a lined baking sheet.
• Bake the Aussie bites for 10-12 minutes until golden. Let them cool in the pan (or on it) before removing and storing.
• Keep the Aussie bites in an airtight container at room temperature for about 1 week.

COPYCAT AUSSIE BITES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Precook the quinoa.
• Combine the butter, apricots, raisins, vanilla, and water in a pot. Heat over medium until the butter is melted. (This softens and moistens the dried fruits so they're easier to blend.)
• Put this mixture into your Blendtec. If you don't have one, you should ;)
• Blend on low for about 8 seconds or until the dried fruits are about the size of grains of rice.
• In a large bowl, combine all the ingredients and stir until fully mixed. (UPDATE: we added an additional 1/4 cup of regular white sugar because these weren't quite sweet enough for our taste.)
• Put tablespoon size scoops into a silicone mini muffin pan. Flatten down the mixture into the muffin pan (important).
• Bake at 350 degrees for 10 minutes.
• Let cool for 5 minutes before removing.
• Cool completely before storing in a sealed container. (Ours lasted about a month in a sealed plastic container.)

HOMEMADE AUSSIE BITES (COSTCO COPYCAT)

Steps:

• Preheat oven to 350 degrees F. Coat two 12-count mini muffin pans with cooking spray and set aside.
• Place 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized. Add in the remaining 3/4 cup rolled oats, 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, agave nectar, melted butter, coconut oil and vanilla extract. Pulse just until combined.
• Divide batter among the prepared muffin pans. Bake at 350 degrees F for 10 to 12 minutes or until golden brown.
• Remove pans from oven and let cool in pans on a wire cooling rack for 10 minutes. Remove from pans and let cool completely on the wire rack.
• Store in an airtight container for up to 4 to 5 days. Can also freeze for up to 2 to 3 months.

HEALTHY AUSSIE BITES™

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix whole wheat flour, oats, dried fruit, brown sugar, coconut, sunflower seeds, flaxseed meal, chia seeds, vanilla extract, and salt together in a large bowl.
• Melt butter and honey together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 2 minutes.
• Dissolve baking soda in hot water in a small bowl; add to the butter mixture and mix well.
• Pour butter mixture over flour mixture; mix well to combine. Spoon tablespoons of mixture into ungreased mini muffin pans and flatten tops slightly.
• Bake in the preheated oven until golden, about 10 minutes. Transfer to wire racks to cool.

HOMEMADE AUSSIE BITES

Steps:

• 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.