Homemade Aussie Bites

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Try the same delicious Aussie snacks at home with this easy copycat recipe! Using the same ingredient list as the original, this homemade version is sure to be the best you’ll find. Try it and enjoy all the flavors of Australian snacks anytime, anywhere!

This recipe has been tested and refined extensively over time to ensure it accurately replicates the taste and texture of store-bought Aussie snacks. We start by studying the ingredient list on the package, then do a lot of experimentation to determine the best ratios of ingredients and cooking times. We believe this recipe is a true imitation of the original, and it will provide a similar experience for home cooks.

What do Australian snacks taste like? Aussie snacks have a chewy and slightly crunchy texture thanks to a combination of oats, quinoa and dried fruit. They’re lightly sweetened with a blend of honey, coconut, and apricots. A bite is both satisfying and filling, making them a great on-the-go snack option and hearty breakfast for adults and kids alike.

canola oil substitute

Canola oil is used in initially store-bought baked goods, but you can also use melted coconut oil, melted butter, vegetable oil, avocado oil, or other similar liquid fats.

quinoa, cooked or uncooked

This recipe can be made with the same amount of cooked or uncooked quinoa. Cooked quinoa will soften the end result slightly, but both work for the recipe.

Substitute apricots or raisins

This recipe uses dried apricots and raisins. You can substitute similar dried fruit for these items, but you can’t throw them away. Other dried stone fruits, such as dried peaches and nectarines, are excellent substitutes for dried apricots. The raisins can be substituted with dried cranberries, raisins, dates or prunes.

A pile of Aussie snacks with some ingredients scattered around and the words

Storage and Reheating Instructions

To store Australian snacks, keep them in an airtight container at room temperature. They will keep for up to 5 days in the container. You can also freeze Aussie snacks for extended storage. To freeze them, place them in a single layer on a baking sheet and freeze until set. Once frozen, transfer the bites to a resealable plastic bag or airtight container and store in the refrigerator for up to 3 months. Thaw at room temperature before serving.

video demo

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A whole bunch of Aussie snacks.

Try the same delicious Aussie snacks at home with this easy copycat recipe! Using the same ingredient list as the original, this homemade version is sure to be the best you’ll find. Try it and enjoy all the flavors of Australian snacks anytime, anywhere!

Preparation time 8 minute

cooking time 12 minute

total time 20 minute

raw material

  • 1 3/4 cup oatmeal
  • 1/4 cup granulated sugar
  • 1/4 cup dried apricots Chopped
  • 1/4 cup raisin
  • 1/4 cup ground flaxseed
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa
  • 2 tablespoon chia seeds
  • 1/4 teaspoon baking soda
  • 1/4 cup Honey
  • 1/4 cup unsalted butter melted
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract

instruct

  • Preheat oven to 350°F. Lightly grease a 24 count mini muffin pan.

  • Process 1 cup of rolled oats in a food processor for about 1 minute, until the oats are crushed into oatmeal.

  • Add remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flaxseeds, sunflower seeds, coconut, quinoa, chia seeds, and baking soda to a food processor. Pulse until apricots and raisins are reduced to small pieces.

  • Pour in honey, melted butter, canola oil, and vanilla extract. Pulse until combined.

  • Divide batter among prepared muffin cups.

  • Bake in the preheated oven for 10-12 minutes, until golden brown.

  • Remove the pan from the oven and let cool on a wire cooling rack.

  • Once completely cooled, remove the muffins from the pan and store in an airtight container for 4-5 days.

notes

You can also use uncooked quinoa in this recipe. Cooked quinoa has a softer texture, but you can also use uncooked quinoa if you don’t have cooked quinoa on hand.

Calories: 121kcal | carbohydrate: 13G | protein: 1G | fat: 7G | Saturated fat: 2G | cholesterol: 5mg | sodium: 15mg | Potassium: 93mg | fiber: 1G | sugar: 5G | Vitamin A: 110unit | Vitamin C: 0.1mg | calcium: 17mg | iron: 0.7mg