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Aussie Bites

These powerful morsels are one of my favorite snacks! Store-bought they can be pretty expensive and usually have at least one ingredient that you wished they’d left out. Here’s a generalized recipe that you can mold around dietary restrictions.

  • 1 3/4 cups rolled oats
  • 1/3 cup agave nectar (or honey, or maple syrup)
  • 1 teaspoon salt
  • 1/4 cup raisins
  • 1/4 cup dried cherries
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup ground flaxseed
  • 1/4 dried apricots
  • 1/4 cup cooked quinoa
  • 2 tablespoons chia seeds
  • 1/4 teaspoon baking soda
  • 1/4 cup melted butter
  • 1/4 cup warmed coconut oil
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Lightly grease a 24-count mini muffin pan.
  2. Pour 1 cup of rolled oats into a food processor and process for about 1 minute until oats are pulverized into oat flour.
  3. Add in the remainng 3/4 cup of rolled oats, and the rest of those delicious ingredients. Pulse until thoroughly combined.
  4. Divide mixture among the prepared muffin tin. I usually end up only getting 22 filled.
  5. Bake in preheated oven for 12 minutes.

Note: You can use a regular size muffin pan to make aussie “bombs” (because they are so much bigger) but they tend to fall apart due to extra moisture. Using 1/4 cup of UNcooked quinoa will help.

ALSO – use whatever dried fruit you want!

There’s approximately 110 calories per bite.

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