Everyone I knew was raving about these Aussie bites that you can buy at Costco. They're not cheap so I decided to put my students to work testing out a recipe that would match or improve upon the Costco version.

Ingredients

1 3/4 cup rolled oats - divided
1/4 cup granulated sugar
1/4 cup dried apricots
1/4 cup raisins
1/4 cup ground flaxseed
1/4 cup unsalted sunflower seeds
1/4 cup unsweetened shredded coconut
1/4 cup cooked quinoa
2 Tbsp chia seeds
1/4 tsp baking soda
1/4 cup honey
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease a 24 count mini-muffin pan.
3. Pour 1 cup of rolled oats into a food processor & reserve the rest for later. Process for about 1 minute until oats are pulverized into oat flour.
4. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits.
5. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
6. Divide batter among the prepared muffin tin. I found a small cookie scoop was perfect for the mini-muffin pan
7. Bake in the preheated oven for 10 to 12 minutes until golden brown.
8. Remove pan from oven and let cool in pan on a wire cooling rack in the pan. They are even more crumbly if you try to remove them hot.
9. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

Inspired by

• The Stay At Home Chef