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.
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).
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.
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.
This post was originally published on January 23, 2014.Print this recipe
* 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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