These make ahead Aussie Bites are the perfect snack. Homemade oat flour, old fashioned oats, dried fruit, maple syrup and so much more. Eat them on their own, top them with peanut butter or crumble them onto greek yogurt. They come together in under 30 minutes and you can make a big batch all at once!
Ingredient Notes and Health Benefits:
Oat Flour: You can purchase this from the store, or simply blend oats. I prefer to do that, it makes for one less ingredient on my grocery list and then the flour is blended fresh!
Old Fashioned Oats: Any brand will work. Try not to buy “1 minute” oats as they are more processed.
Chia Seeds: These little black seeds are loaded with health benefits. They are high in fiber, manganese, magnesium, antioxidants and protein
Ground Flaxseed: It is high in omega 3’s, fiber and lignans, which may help prevent cancer.
Dried Apricots: High in antioxidants, vitamins and minerals.
Baking the Bites & Cooling the Bites
Make sure to spray the muffin tin with coconut or olive oil spray prior to adding the bite ingredients to the tin. Using a spoon, scoop the ingredients into the muffin tin and pat down so they are spread evenly. Place in the oven at 350 for 12-16 minutes. This will depend on the depth of your muffin tin and the heat of your oven. They are cooked when they are brown and a little crispy. Place the muffin tin on a cooling rack and let it sit there until the muffin tin is room temperature, then using a knife, remove the bites from the muffin tin. They will stay fresh in the fridge for 4-5 days in an airtight container.
1 cup oat flour 1. Preheat oven to 350 degrees.
3/4 cup old fashioned oats
1/4 cup unsweetened shredded coconut
1/4 cup roasted, unsalted sunflower seeds
1/4 cup ground flaxseed
1/4 cup cooked quinoa
1/4 cup raisins
1/4 cup dried apricots
2 tbsp chia seeds
1/2 tsp baking soda
1/4 cup maple syrup
1/4 cup olive oil
1/4 cup grass fed unsalted butter
1/2 tsp vanilla extract
2. Place 1 cup oats into food processor and blend until it's become oat flour (about 30 seconds)
3. Add the rest of the oats (3/4 cup), shredded coconut, sunflower seeds, ground flaxseed, cooked quinoa, raisins, dried apricots, chia seeds and baking soda into the food processor. Pulse until all ingredients have become small pieces (especially the apricots)
4. Pour in the melted butter, maple syrup, olive oil, and vanilla extract. Pulse until all ingredients have combined.
5. Scoop batter into a greased muffin tin (12 muffins). Once the batter is in the tin, use the spoon to press down slightly to flatten the top of the batter / make it an even height.
6. Bake in the oven for 16 minutes. You'll know they are done when they look golden brown and are semi-hard to the touch.
7. Place muffin tin on cooling rack. Wait to remove bites until they are completely cool.
8. Place in an airtight container and store in the fridge. They will last for 5-7 days.
1 cup oat flour
1. Preheat oven to 350 degrees.