Costco Aussie Bites Copycat Recipe

These Costco Aussie Bites are the little oat-and-seed snack rounds from the Kirkland bakery section, and this copycat recipe gets you the same chewy, nutty texture at home for a fraction of the cost. They’re a genuinely good grab-and-go snack, and once you know what goes into them, you’ll want a batch in the fridge every week.

They come together in about 30 minutes, no mixer needed, and the ingredient list is mostly pantry staples.

Why I Love This Recipe

The texture is what keeps me making these. Each bite is dense and chewy from the oats, with a subtle crunch from the seeds and a little sweetness from the honey and dried fruit. They’re not a cookie and they’re not a granola bar, they sit somewhere in between, and that’s exactly why they work.

The honey and coconut oil keep them moist and slightly sticky after baking, so they hold together well without tasting dry.

This is the version I keep coming back to because it doesn’t lean too sweet. The apricots and cranberries give a little fruity brightness, but the flaxseed and sunflower seeds keep the whole thing grounded and savory-adjacent.

Recipe Ingredients

• 1 cup rolled oats – Old-fashioned oats, not quick oats; they give the right chewy texture
• 1/2 cup whole wheat flour – Adds a mild nutty flavor; all-purpose flour works too
• 1/4 cup raw sunflower seeds – Adds crunch; pumpkin seeds are a fine swap
• 2 tbsp flaxseed meal – Ground flaxseed binds and adds a slightly nutty depth
• 2 tbsp chia seeds – Helps hold the bites together and adds a little pop
• 2 tbsp unsweetened shredded coconut – Adds chew and faint sweetness
• 1/4 cup dried apricots, finely chopped – Fruity sweetness; dried mango works well too
• 1/4 cup dried cranberries – Tart and chewy; raisins or dried cherries also work
• 1/3 cup honey – The main sweetener and binder; maple syrup is the best swap
• 1/4 cup coconut oil, melted – Keeps the bites moist; unsalted butter works
• 1 tsp vanilla extract – Rounds out the sweetness
• 1/4 tsp fine sea salt – Pulls everything together
• 1/4 tsp baking soda – Gives a very slight lift so they don’t bake up totally flat

Variations / Substitutions

• Maple syrup instead of honey – The bites bake up slightly softer and a little less sticky, but the flavor is just as good.
• Almond flour instead of whole wheat – Makes them gluten-aware if you also use certified GF oats; the texture is a bit more tender.
• Coconut oil for butter – Either works; coconut oil gives a faint tropical note while butter makes them taste a little richer.
• Chopped dates instead of apricots – Dates are stickier and sweeter, so the bites hold together even better.
• Add 1 tbsp hemp seeds – Stirs in with no other changes needed and bumps up the protein slightly.
• Skip the coconut – If you don’t have it or don’t like it, leave it out; the bites still hold together fine.

If you like recipes built around oats and seeds, Homemade Granola Bars are worth a look next.

How To Make Aussie Bites

Step 1: Combine the Dry Ingredients

Heat your oven to 350°F (175°C). In a large bowl, stir together the 1 cup rolled oats, 1/2 cup whole wheat flour, 1/4 cup sunflower seeds, 2 tbsp flaxseed meal, 2 tbsp chia seeds, 2 tbsp shredded coconut, 1/4 tsp fine sea salt, and 1/4 tsp baking soda until everything is evenly distributed.

Add the 1/4 cup chopped dried apricots and 1/4 cup dried cranberries and toss them through so the fruit doesn’t clump together in one spot.

Step 2: Stir in the Wet Ingredients

Pour the 1/3 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract over the dry mixture. Stir with a sturdy spoon or spatula for about 1 minute, until no dry patches remain and the mixture looks uniformly damp and sticky.

It will feel quite thick and a little shaggy, similar to a stiff granola dough. That’s exactly right. If it seems crumbly, press a small amount between your fingers — it should hold together with light pressure.

Step 3: Press the Bites Into a Mini Muffin Tin

Lightly grease a 24-cup mini muffin tin. Scoop the mixture evenly among the cups, about 1 heaped tablespoon per cup, then press it down firmly with your thumb or the back of a spoon so each portion is compact and flat on top.

Press hard enough that there are no gaps or cracks along the edges. Bites that aren’t packed tightly enough tend to crumble when you pop them out.

Step 4: Bake Until the Edges Turn Golden

Bake at 350°F (175°C) for 13 to 15 minutes, until the edges are golden brown and the tops look dry and set. The centers may look slightly underdone at 13 minutes, but they firm up as they cool, so pull them at that point rather than waiting for the tops to color fully.

Let them cool in the tin for 10 minutes before removing. They’re too soft to handle right out of the oven and will break apart if you rush this part.

Step 5: Turn Out and Serve

Run a small offset spatula or butter knife around the edge of each cup and gently pop the bites onto a wire rack. Arrange them on a plate or board with the golden undersides visible, and serve at room temperature.

Recipe Tips

• Chop the apricots small. Pieces bigger than a pea make it hard to press the mixture flat and can cause bites to break unevenly when you remove them from the tin.
• Melt the coconut oil just until liquid. If it’s very hot when it hits the honey, the honey can seize up. Let the oil cool for a minute or two first.
• Don’t skip the pressing step. The more firmly you pack each cup, the cleaner the bites release and the better they hold their shape at room temperature.
• They firm up more overnight. Fresh out of the oven they’re soft and slightly crumbly. After a few hours (or the next morning), the texture tightens up noticeably.

Bake times by pan size (all at 350°F / 175°C):

How To Store

• Refrigerate – Store in an airtight container in the fridge for up to 10 days. They actually taste better cold, with a firmer, chewier bite.
• Serve Cold – These are good straight from the fridge. No reheating needed.

What To Serve With Aussie Bites

A smear of almond butter on the side makes these a more substantial snack because the fat and protein slow things down and balance the sweetness of the honey and dried fruit. They also go well alongside a green smoothie for breakfast, where the chewy density of the bites contrasts with something cold and liquid. If you’re packing them for lunch, a small handful of fresh berries rounds out the plate with a little acidity that cuts through the richness of the coconut oil.

Frequently Asked Questions

Can I make these without a mini muffin tin?

Yes. Press the mixture into a parchment-lined 8×8 inch baking pan, bake at 350°F (175°C) for 18 to 20 minutes, then cut into squares while warm.

Can I freeze Aussie Bites?

Yes, they freeze well for up to 3 months in an airtight bag. Thaw overnight in the fridge or for about 20 minutes at room temperature.

My bites fell apart when I removed them. What went wrong?

Most likely they weren’t packed firmly enough before baking, or they were removed from the tin while still too warm. Both issues are easy to avoid next time.

Can I double the batch?

Yes, just use 2 mini muffin tins and rotate them halfway through baking so both pans bake evenly.

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Costco Aussie Bites Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 servings

Ingredients Method Notes

Ingredients

  

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/4 cup raw sunflower seeds
• 2 tbsp flaxseed meal
• 2 tbsp chia seeds
• 2 tbsp unsweetened shredded coconut
• 1/4 cup dried apricots, finely chopped
• 1/4 cup dried cranberries
• 1/3 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1/4 tsp baking soda

Method

 

1. Heat oven to 350°F (175°C). Stir together rolled oats, whole wheat flour, sunflower seeds, flaxseed meal, chia seeds, shredded coconut, salt, and baking soda in a large bowl, then toss in the dried apricots and cranberries.
2. Pour honey, melted coconut oil, and vanilla over the dry ingredients and stir for about 1 minute until no dry patches remain and the mixture is evenly damp.
3. Grease a 24-cup mini muffin tin, scoop about 1 heaped tablespoon of mixture into each cup, and press down firmly with your thumb so each portion is compact and flat on top.
4. Bake at 350°F (175°C) for 13 to 15 minutes until the edges are golden brown and the tops look dry and set.
5. Cool in the tin for 10 minutes, then run a knife around each cup and turn the bites out onto a wire rack. Arrange on a plate or board with the golden undersides up and serve at room temperature.

Notes

These taste best after they’ve had a few hours to firm up, so if you can bake them the night before, do it. The texture goes from soft and a little fragile right out of the oven to dense and chewy by morning. They keep well in the fridge for up to 10 days, and the flavor actually improves on day 2 and 3 as the dried fruit softens into the oats.