Step 1

Preheat your oven to 350°F. Lightly grease a 24-count mini muffin pan or line a baking sheet with parchment paper.

Step 2

Add 1 cup of the rolled oats to your food processor. Let it run until the oats are turned into a fine flour.

Step 3

To that add the remaining 3/4 cup of rolled oats, 1/4 cup dried apricots, 1/4 cup raisins, 1/4 cup coconut sugar, 1/4 cup shredded coconut, 1/4 cup puffed amaranth, 1/4 cup sunflower seeds, 1/4 cup flax meal, 2 tbsp chia seeds, 1 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp baking soda.

Step 4

Close the lid and pulse the food processor repeatedly until the dried fruit is cut up into small bits.

Step 5

To the dry mix add 1/3 cup melted coconut oil, 1/4 cup maple syrup, and 1/2 teaspoon vanilla extract. Pulse again until everything is evenly moistened and combined.

Step 6

Divide the mixture into the prepared mini muffin cavities and press down to compress the Aussie bites. Alternatively, use a small cookie scoop (1 tbsp size) and form 24 mounds on a lined baking sheet.

Step 7

Bake the Aussie bites for 10-12 minutes until golden. Let them cool in the pan (or on it) before removing and storing.

Step 8

Keep the Aussie bites in an airtight container at room temperature for about 1 week.