Vegan Aussie Bites

Vegan Aussie Bites
Have you heard of Aussie Bites? They’re sort of a cross between a mini muffin and a cookie. With a serious dose of granola bar thrown into the mix. They’re a bit sweet, a tad salty, a little crunchy, and oh-so very delicious. They boast a nice, healthy dose of Omega-3s and fiber, and they also make an incredible grab-and-go breakfast or snack. Basically, they rock.

I’ve only ever seen them on the shelves at Costco, but after becoming a bit addicted to the store-bought version, I set out to make my own. I checked the list of ingredients: Rolled oats. Butter. Flaxseeds. Coconut. Dried apricots. Raisins, honey, sunflower seeds… I could do this.

I wanted my version to be as healthy as possible, so I swapped the butter for coconut oil. And to keep them vegan, I opted for maple syrup instead of honey.

Vegan Aussie Bites
It took a handful of tries to get these right, but the recipe I settled upon has been a hit among my official taste panel (that would be, um, my toddler, my husband, my sister, my friend, and myself).

Vegan Aussie Bites
These homemade vegan Aussie bites taste a lot like the original, though texture-wise, they’re less like muffins and more like granola bars in mini-muffin form. The store-bought version is more cakey and buttery. This homemade version is crunchier, heartier, and more densely packed with seeds and dried fruit.

Vegan Aussie Bites
My taste-testers unanimously stated that they prefer the homemade vegan version over store-bought. Well, the two-year-old munched a bit on hers and then murmured something about Red Car and Mater (her latest obsession is watching Disney’s “Cars mooobie!”); but I’m pretty sure that was code for “I find these vegan Aussie bites to be particularly delectable. Well done!” That’s not too much of a stretch, is it?!

This recipe results in about four dozen Aussie bites, so if that’s a bit much at one time, just freeze the extras. Seal them in a zipper bag, put ‘em in the freezer, and then pull a couple out and set them on the counter while you’re starting your morning coffee. They’ll be pretty well thawed and ready to go after just a few minutes.

Vegan Aussie Bites

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 48

Vegan Aussie Bites

These convenient, tasty little bites are like a cross between a granola bar and a muffin. Best of all, they take only about 10 minutes to assemble!

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup pure maple syrup
  • 1 1/2 cups oat flour*
  • 1 1/2 cups rolled oats
  • 1/2 cup unsalted roasted sunflower seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup raisins
  • 1/2 cup dried apricots

Instructions

  1. Preheat the oven to 350ºF. Spray the cups of a mini-muffin pan with non-stick spray or rub with a little coconut oil**.
  2. Heat the coconut oil and maple syrup in a small saucepan over medium-low heat, stirring occasionally, until coconut oil has melted. Set aside.
  3. To the bowl of an 8-cup or larger food processor, add oat flour, oats, and sunflower seeds. Pulse a couple of times until the seeds and oats begin to break up. Add the coconut, flaxseed meal, baking powder, and salt. Pulse to mix.
  4. Add the raisins and dried apricots and pulse until the apricots are approximately the size of peas.
  5. Pour the melted coconut oil and maple syrup over the dry ingredients, then pulse just until combined. Transfer to a large bowl and stir well to make sure all ingredients are well-combined. If any of the apricots and raisins stick together in clumps, use your fingers to separate and distribute them throughout the mix.
  6. Scoop by the heaping tablespoonful into the cups of the mini muffin pan (I use a cookie scoop). With your fingers, press each gently but firmly to pack and flatten.
  7. Bake for about 12 minutes until set and edges are golden.
  8. Remove from oven, allowing to cool for about 10 minutes. Use a butter knife to help pop each bite out of its respective tin; carefully remove from tin and place on a wire rack until completely cool and set. They may be fragile until completely cooled.
  9. Keep at room temperature in an airtight container for up to 3-4 days, or freeze in a zipper bag.

Notes

* To make oat flour using rolled oats, just pulverize approximately 2 cups of oats in a food processor until it reaches the consistency of flour, and then measure 1 1/2 cups of the flour for the recipe. ** This recipe yields about 48, and I only have a 24-cup mini-muffin pan, so I bake in two separate batches with no issues.

I have also made this recipe using a 4-cup mini food processor instead of a large food processor. I just pulse the items that need chopping or pulverizing as I go, mixing ingredients together in one large bowl.

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Kare Troughton

About Kare

Kare is a home cook, vegetarian, and mom who lives in the Pacific Northwest with her carnivorous husband. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.   Read more from Kare →

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Comments

  1. Amanda says

    These look great for breakfast. Do you think these would turn out ok if you substituted honey for maple syrup?

  2. says

    So glad you shared this recipe! I was just thinking to myself this morning, “I bet I could make these.” YUM! Question: Have you ever tried using coconut flour with this recipe?

  3. Amber says

    I just recently bought Aussie Bites. I was hesitant because a lit if healthy baked goods are disgusting. But the are amazing. Glad I ran into your recipe!

  4. Michelle says

    I’ve got to tell you, as a life long Aussie, I’ve never heard of these. I think someone gave them that name to make them sound exotic to Americans. That said, they look yummy.

  5. Sienna says

    Wow! These are really good!
    I used honey instead of maple syrup and cranberries instead of raisins. I don’t have a muffin tin so I baked them into bars. They are crumbly but I figure I’ll just use the crumbs as granola or eat with some almond milk for breakfast. (Although I wonder if using dried apricots that have been preserved to retain their color and moisture instead of plain old dried apricots would’ve changed the outcome).

    Fantastic!

  6. Sally says

    These are awesome!! They are not quite like the ones at Costco, but delicious nonetheless. I like how they are more dense and crunchy. I made the recioe exactly as written, and I am glad I did. I just found out I have a whey allergy, so these are a great altenative to the Costco bites, which have butter (which has whey). Also, I had tried other Aussie bite recipes I found on the internet, and I felt they had too much flour and oats which overwhelmed the other flavors; plus they were all too crumbly. Your recipe proportions are great. I can taste the coconut, fruit, and subtle maple flavor, and the bites hold their shape. I like using the food processor too. They come together quickly. Excellent! Thank you so much!

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