Servings: 24

Preheat the oven to 350 degrees Fahrenheit. Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a 24-count mini muffin pan (the size of 2-bite brownies). Lightly grease a 24-count mini muffin pan (the size of 2-bite brownies).
 
In a food processor or large bowl add: subheading: In a food processor or large bowl add:
120g rolled oats-process them to turn them into oat flour (1 cup) 120g rolled oats-process them to turn them into oat flour (1 cup)
 
90g rolled oats (3/4 cup) 90g rolled oats (¾ cup)
 
40g granulated sugar (3 TBSP) 40g granulated sugar (3 TBSP)
 
55g dried apricots finely chopped if not using a food processor. If by hand cut in small pieces the size of small raisins/dried cranberries (1/4 cup) 55g dried apricots finely chopped if not using a food processor. If by hand cut in small pieces the size of small raisins/dried cranberries (¼ cup)
 
one or the other of: 40g dried cranberries-low sugar OR - Raisins (1/4 cup) one or the other of: 40g dried cranberries-low sugar OR - Raisins (¼ cup)
 
21g ground flaxseed (3 TBSP) 21g ground flaxseed (3 TBSP)
 
37.5g unsalted sunflower seeds (1/4 cup) 37.5g unsalted sunflower seeds (¼ cup)
 
37.5g unsweetened shredded coconut (1/4 cup). I used sweetened because that's what I had and it added to the sweetness. If using unsweetened, you may need an extra 1T sugar. I also found the weight of this varied a lot depending on how much sugar was in the cup. I'm inclined to us the 1/4 cup vs grams if using sweetened. 37.5g unsweetened shredded coconut (¼ cup). I used sweetened because that's what I had and it added to the sweetness. If using unsweetened, you may need an extra 1T sugar. I also found the weight of this varied a lot depending on how much sugar was in the cup. I'm inclined to us the ¼ cup vs grams if using sweetened.
 
1/4 teaspoon baking soda (my scales don't weigh small amounts so I use measures) ¼ teaspoon baking soda (my scales don't weigh small amounts so I use measures)
 
Mix by hand, but if using a food processor, pulse a bit until the dried fruit is in small bits. Don't over process. Mix by hand, but if using a food processor, pulse a bit until the dried fruit is in small bits. Don't over process.
 
In another bowl, combine the wet ingredients: subheading: In another bowl, combine the wet ingredients:
80g honey (1/4 cup) 80g honey (¼ cup)
 
42g butter melted (3 TBSP). I used salted, but you can use unsalted 42g butter melted (3 TBSP). I used salted, but you can use unsalted
 
42g canola oil (3 TBSP) 42g canola oil (3 TBSP)
 
1/2 tsp vanilla extract. I like vanilla so I overflow my tsp measure. ½ tsp vanilla extract. I like vanilla so I overflow my tsp measure.

Assemble and cook: subheading: Assemble and cook:
Add wet to dry and stir (Or if using a food processor, pulse just until combined). Mixture will be quite crumbly, but moist enough that it could hold together if you made a ball of it.
Divide mixture between the 24 muffin cups. I found 1 heaping TBSP filled each mini muffin cup. I pressed the mixture into each hole and it was almost flat with the top. If you don't have a mini muffin tin you could form into 24 rounds. Each about 1.5" across and 1" thick.
Bake in the preheated oven for 10 to 12 minutes until golden brown. They don't rise too much, if at all. They might even rise and then fall. Mine did and after they cooled a bit, I pressed them back down to where they were almost level with the top of the pan once again.
Allow to further cool in the pan. Once completely cooled, remove the bites from the pan and store in the freezer.
You can eat them right out of the freezer after thawing for less that 5 minutes.

Due to high oxalate I didn't add quinoa and chia seeds found in the Costco ones. The lack of quinoa is probably what makes mine a bit more dense since the addition of cooked quinoa apparently gives a softer texture. Nonetheless I find the texture of mine to be great.  Due to high oxalate I didn't add quinoa and chia seeds found in the Costco ones. The lack of quinoa is probably what makes mine a bit more dense since the addition of cooked quinoa apparently gives a softer texture. Nonetheless I find the texture of mine to be great.
You could add  You could add
- 1/4 cup quinoa cooked or uncooked  - ¼ cup quinoa cooked or uncooked
- 2 tablespoons chia seeds  - 2 tablespoons chia seeds
- you can substitute other dried fruit to your liking  - you can substitute other dried fruit to your liking
Nutrition (from cronometer) as written for 1 Aussie bite (26g):  Nutrition (from cronometer) as written for 1 Aussie bite (26g):
Calories 109; Protein 1.9; Carbs 12.6; Fat 5.5; oxalate 0.5; calcium 10.1; Sodium 29.3; fibre 1.9; added sugar 5.3  Calories 109; Protein 1.9; Carbs 12.6; Fat 5.5; oxalate 0.5; calcium 10.1; Sodium 29.3; fibre 1.9; added sugar 5.3