Let Me Tell You Why I Make These Aussie Bites (And Maybe Why You Should Too)

You know that feeling when you find a snack at Costco that basically disappears from your pantry in, what, two days flat? For me, that’s been those magical Aussie Bites. My kids call them ‘the golden nuggets’ (they’re obsessed) and, not gonna lie, so am I. I tried my first batch on a Tuesday when it was raining buckets out—couldn’t get to Costco, was craving them something fierce, so I decided, heck with it, let’s try making them at home. Slight panic attack at first (“wait, what is millet, anyway?”), but now I whip these up pretty often. And, okay, if you don’t mind a bit of oatmeal on your counter and a little chaos from kitchen “helpers,” you’re in for a treat.

Why These Aussie Bites Are Always in My Freezer

I make this recipe when I need something healthy-ish to toss at the kids before soccer practice (or, let’s be honest, to keep me from inhaling a bag of chips). My family goes crazy for these because they’re sweet enough to feel like a treat but sneak in a heap of oats and seeds. Also, they freeze like a dream (I forget they’re there, then suddenly—score!). People tend to think they’re fussy, but actually, Aussie Bites are pretty forgiving. Just don’t skip the coconut. Trust me, I tried once. Texture was all wrong, and the dog refused to eat the crumbs (kidding! But only just).

What You’ll Need at the Grocery Store (And Some Swaps I Use)

1 1/4 cups rolled oats (old-fashioned is what I reach for, but instant works okay if you’re in a pinch—texture’s just a bit softer)
1/4 cup sunflower seeds (pumpkin seeds go in sometimes if that’s what I can grab from the pantry)
1/4 cup shredded coconut (unsweetened, but I have a friend who swears by the sweet stuff… it works!)
1/4 cup flaxseed meal (I’ve subbed chia seeds before—it’s a little crunchy but totally fine)
1/4 cup dried apricots, diced tiny (honestly, any dried fruit works—my grandmother was a raisins-only lady)
2 tbsp millet (truth: I’ve skipped this and upped the oats, nobody noticed)
1/4 cup honey (maple syrup gives a stronger flavor, but I dig it in autumn)
2 tbsp brown sugar (you can leave this out, but… it’s better with)
1/4 cup unsalted butter, melted (coconut oil works, but the bites are a bit firmer)
1/8 tsp baking soda
1/8 tsp salt
Optional: 2 tbsp mini chocolate chips (the purists may object, but my kids never do)

Here’s How I Make Them (And Where I Usually Sneak a Taste)

Preheat your oven to 350°F (that’s 175°C if you’re feeling international). Line a mini muffin tin—or regular if that’s what you have; just fill halfway—with paper liners or give ’em a quick spritz of nonstick spray. Don’t stress, I’ve done both.
Grab a big-ish bowl and dump in your oats, seeds, coconut, flax meal, apricots, millet, and salt. Give it a stir—this is where it starts to smell like granola (and I usually sneak a little taste of the dry mix, can’t help myself).
Melt the butter (I do it in the microwave ’cause I can’t be bothered with a pan), then stir in honey and brown sugar so it melts together. If you use maple syrup, it’s a bit thinner but still works. Pour this gooey mess into the bowl; mix it up—doesn’t have to be perfect.
Toss in the baking soda—sometimes I forget this until the end, doesn’t seem to matter much, if I’m honest. Fold in the chocolate chips now if you’re going rogue.
Spoon the batter into muffin cups, packing down a little so they won’t fall apart. They should look too full (they don’t puff up a ton, so don’t worry).
Bake for 12–14 minutes, or until they just start to turn golden around the edges. They may look soft, but firm up as they cool. Also, don’t panic if the tops are a smidge uneven. Rustic is good.
Let them cool; the hard part is resisting the urge to eat them hot. But maybe try one anyway. No judgment.

Real-life Aussie Bite Notes (from My Many Experiments)

If you forget the salt, they taste… well, bland. Add a sprinkle on top if you remember at the last minute.
Mini muffin tins work best, but I’ve shaped the batter into little patties on a baking sheet—actually, I find it works better if you press them pretty flat.
I once tried subbing all the butter for coconut oil and, um, made hockey pucks. Half butter/half oil is the sweet spot.

Want to Change It Up? Here’s What I’ve Tried

I swapped apricots for chopped dates once—it made them a little stickier, so maybe cut back on honey if you try that. Have tried blueberries (the dried kind)—not my favorite; tasted weirdly floral? Not sure why. Added hemp seeds just to see—kids didn’t notice, so why not?

Gear You Might Want (But Don’t Panic If You’re Missing Something)

Mini muffin pan (but use a regular one if that’s what you have—just fill ’em halfway)
Mixing bowl—bigger the better, but a pot works in a pinch
Wooden spoon or spatula—a fork is fine if everything else is in the dishwasher

Oh, and a digression—if you have a food processor, you can blitz the oats a little for a softer crumb. But it’s not make-or-break.

Storing Them (Though They Rarely Last Long at My Place)

Keep these in an airtight box at room temp for up to 4 days, or freeze ’em. I think they taste better the next day, maybe because the flavors mingle. But truth is, they’re usually gone by bedtime (“just one more, I swear!” gets said a lot around here). For more tips on freezing snacks, this article on The Kitchn is genuinely handy.

How We Serve Aussie Bites (and Sometimes Get Fancy)

Most days, I pack them into lunchboxes or line them up by the coffee machine for a not-so-guilty breakfast. On weekends, we pile them on a plate with some berries. Once, for a brunch thing, I drizzled a few with extra honey and plunked them next to a big bowl of Greek yogurt—they got more oohs than my fancy quiche, go figure.

What I’ve Learned Not to Skip (AKA: Bake Like You Mean It)

I once tried rushing the cooling step and, wow, what a mess. Let them sit in the tin at least ten minutes, or they crumble like snow in your hand.
Sift through the flax meal for odd clumps; nothing ruins a bite like an earthy surprise. Ask me how I know.

Real FAQ From My Friends (And Me, Too)

Can I make these gluten-free? Yep, just use certified gluten-free oats. The rest is naturally GF.
What even is millet? Do I have to use it? Millet’s like tiny, crunchy seeds—health-store stuff. Honestly, just bump up the oats if, like me, you can’t be bothered some days.
Can I cut back on the sugar? Absolutely; they’re not overly sweet, but you can drop the brown sugar or use less honey. They get a bit crumbly, though. Your call!
Are these actually Aussie? Good question—no idea! I’ve read about the origins over here, but Costco’s are their own thing, really.
Should I double this for a big crowd? Maybe. But, on second thought, the recipe doubles easily, but you’ll probably need a second muffin tin. Learned that the messy way (twice).

And there you go—my lovingly messy, actually-tested version of Copycat Costco Aussie Bites. Make them on a grey Tuesday when you need a little sunshine or on a sunny day with kids bopping around the kitchen. They’re crumbly, a little sweet, slightly nutty, and always a hit, even when I mess up a step. Happy (almost) baking!

Copycat Costco Aussie Bites