A healthy snack that has only 78 calories, 3.8g fat, 11.1g carbs, 4.6g sugar per serving. Chock full of seeds, quinoa, coconut oil, flax meal and maple syrup. All natural ingredients!
We were at Costco the other day and I saw these “Organic Aussie Bites” there. I had heard about them from the internet but I had never tried them…it’s actually the first time I’ve seen them at our Costco. I looked at the price and saw that they were $12.99. I just couldn’t put them in the cart. I looked at the list of ingredients and saw that they were all organic ingredients but there was also butter, oil, sugars and thought….I have all most of these ingredients at home so why not try and make them myself.
I did some research online and found a couple of recipes that were similar and decided to put my own take on these Homemade Aussie Bites with what I had in the pantry. We are not big raisin fans, so I used Medjool dates instead. I didn’t have dried apricots, so I just left them out. I also didn’t have unsweetened coconut so I used sweetened but cut way down on the maple syrup. I also used a little coconut oil instead of the butter and canola oil.
I’m including the nutritional information…my version has fewer calories, less sugar, less carbs, and less fat per serving than the original Aussie Bites. I think they turned out great! I did add some walnuts for an extra crunch! Next time, I may even add some mini dark chocolate chips just to change it up. Gotta live a little right!!! 🙂
I’ve never had the original, so please let me know how these taste in comparison! Thanks 🙂
Homemade Aussie Bites (makes 24 bites)
- 1 cup rolled oats (I used old fashioned)
- 1/2 cup cooked quinoa
- 1/2 cup shredded coconut
- 1/4 cup sunflower seeds
- 1/4 cup flax meal
- 4 Medjool dates, finely diced or 1/4 cup raisins
- 1/4 cup walnuts, roughly chopped
- 2 TBSP chia seeds
- 2 TBSP maple syrup (use the real stuff)
- 1 TBSP coconut oil, melted
- 1 tsp vanilla extract
- pinch of sea salt
Preheat oven to 350 degrees.
In food processor, blend 1/2 cup of rolled oats until finely ground. Put in a large bowl and add the remaining 1/2 cup rolled oats. I wanted some texture in these bites so I only ground 1/2 cup of the rolled oats.
To the bowl containing the oats, add the remaining dry ingredients, mixing well with spoon or with your hands. To really incorporate the dates, I used my hands. Add the maple syrup, melted coconut and vanilla extract and mix to combine.
Using a mini muffin tin, spoon a little mixture (I used a small ice cream scoop) into each muffin cup and press down firmly.
Bake 10 – 12 minutes. Remove from oven and let rest for 10 minutes before removing from muffin tins. Let cool completely.
They should last awhile in the refrigerator and even longer in the freezer (if they last that long!)
NOTE: If you use unsweetened coconut, you may need to add another TBSP of maple syrup. If you use sweetened, like I did, the recipe remains the same.
Nutritional Information per serving: 78 calories, 3.8g fat, 11.1g carbs, 4.6mg sodium, 107.5mg potassium, 1.8g fiber, 4.6g sugar, 2g protein.
Recipe adapted from My Whole Food Life