Homemade Aussie Bites: Big Flavor, Big Nutrition, Small Price

Ever tried Aussie Bites? My first encounter was love at first bite—thanks to a Costco sample (they always get you with those, don’t they?). These little power-packed muffins are bursting with wholesome goodness, loaded with oats, chia seeds, flax, dried fruits, and more. Think of them as your snack-sized superhero, filled with plant-based protein, fiber, omega-3s, and minerals, all in one delicious bite.

Healthy, Bite-Sized Muffins Packed with Superfoods –Aussie Bites

Pretty amazing, right?

But here’s the kicker: they’re pricey! At nearly a dollar a pop, they’re more of a splurge than an everyday snack. So, I took matters into my own hands and whipped up a homemade version that’s just as tasty—and way more budget-friendly. Plus, when you make them yourself, you can customize the ingredients to fit your dietary needs.

This copycat Costco Aussie Bites recipe is naturally gluten-free, egg-free, and peanut-free, with easy swaps to make it vegan or dairy-free.

Making Aussie Bites affordable

To keep costs down, I hit up the bulk bins for ingredients like ground flax, chia, quinoa, and dried fruits. And don’t stress if you’re missing an ingredient—this recipe is super flexible. No quinoa? Swap it for nuts or extra dried fruit. Want to toss in an egg? Go for it!

Why are they called Aussie Bites???

Now, before you dive in, you might wonder—why are they called Aussie Bites? Funny story! They’re not even from Australia! They’re made in California.

Turns out they’re an Americanization of the Anzac Biscuit recipe. This cookie was popular in World War I care packages that wives and mothers sent to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the long overseas voyage to Europe. So, while these bites are California-made, they have a little bit of Aussie history baked in. Now you know.

 

HOMEMADE AUSSIE BITES

Yield: 24 pieces Prep Time: 10 minutes Cook Time: 12 minutes

What You’ll Need:

1 ¾ cups rolled oats, divided

¼ cup granulated sugar

¼ cup dried apricots, roughly chopped

¼ cup raisins

¼ cup ground flaxseed

¼ cup sunflower seeds

¼ cup unsweetened shredded coconut

¼ cup quinoa, cooked or uncooked

2 tablespoons chia seeds

½ teaspoon baking soda

¼ cup honey or pure maple syrup

¼ cup butter or coconut oil, melted

¼ cup canola oil or other vegetable oil

½ teaspoon vanilla extract

½ teaspoon kosher salt – optional

Here’s How:

Preheat the oven to 350°F degrees. Lightly grease a 24-count mini muffin pan.

Place 1 cup of the rolled oats in a food processor and process for about 1 minute until the oats are ground into oat flour.

Add the remaining ¾ cup rolled oats, sugar, 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 pieces.

Add the honey, melted butter, canola oil, and vanilla extract. Pulse until just combined. The batter will be like a stiff oatmeal cookie batter.

Using rounded tablespoons, divide the batter among the prepared muffin cups.

Bake in the preheated oven for 10-12 minutes until golden brown. Cool in the pan on a wire cooling rack. When completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days or freeze for up to 6 months.

You’ll love having Aussie Bites as a quick breakfast or snack any time of the day.

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