Copycat Aussie Bites

Name: Copycat Aussie Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Ingredients: 1 3/4 Cup Rolled Oats - Divided; 1/4 Cup Dried Apricots - Finely Chopped; 1/4 Cup Raisins; 1/4 Cup Sunflower Seed; 1/4 Unsweetened Coconut Flakes; 1/4 Cup Quinoa - Cooked or Cooled; 2 Tbsp Ground Flaxseed; 1 Tbsp Chia Seeds; 1/4 Tsp Baking Soda; 1/4 Tsp Salt; 1/4 Cup Butter - Melted; 1/4 Cup Honey; 1 Tbsp Monk Fruit Sweetener; 2 Tbsp Avocado Oil; 1/2 Tsp Vanilla

Prep: 15 min Cook: 15 min Total: 30 min Serves: 24 48 views

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Breakfast Handhelds Snacks

Chewy and wholesome, these copycat Aussie bites are a delightful blend of rolled oats, dried apricots, and sunflower seeds that create a perfect on-the-go snack. With their nutty flavor and satisfying texture, they make an excellent choice for busy mornings, afternoon pick-me-ups, or even post-workout treats. Plus, they’re easy to prepare and store, ensuring you have a nutritious option ready whenever cravings strike. Enjoy these bites as a guilt-free indulgence that the whole family will love!

Ingredients

1 3/4 Cups Rolled Oats - Divided
1/4 Cup Dried Apricots - Finely Chopped
1/4 Cup Raisins
1/4 Cup Sunflower Seed
1/4 Unsweetened Coconut Flakes
1/4 Cup Quinoa - Cooked or Cooled
2 Tbsp Ground Flaxseed
1 Tbsp Chia Seeds
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/4 Cup Butter - Melted
1/4 Cup Honey
1 Tbsp Monk Fruit Sweetener
2 Tbsp Avocado Oil
1/2 Tsp Vanilla

Directions

Preheat the oven to 350°F (175°C). Thoroughly grease a 24-cup mini muffin pan.
Process 1 cup of the oats in a food processor until finely ground. Transfer to a large bowl.
Add the remaining ¾ cup oats, apricots, raisins, sunflower seeds, coconut, quinoa, flaxseed, chia seeds, baking soda and salt. Mix well.
Whisk together the melted butter, honey, sugar, oil and vanilla in a separate bowl.
Pour the wet ingredients into the oat mixture and stir until evenly moistened. Let stand for 5 minutes.
Divide the mixture among the mini muffin cups, using approximately 1 packed tablespoon per cup. Press firmly with the back of a spoon to help the bites hold together.
Bake for 12–15 minutes, until the edges are golden brown and the centres look set.
Let cool completely in the pan before carefully loosening and removing. The bites will firm up as they cool.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.