We call these cookie muffins in our house!

These whole-grain Aussie bites are soft, dense, and generously packed with oats, seeds, bran, and chopped dried fruit. They’re lightly sweet, hearty, and deeply satisfying—the kind of snack that feels grounding and nourishing rather than sugary or snack-bar-like.

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While many Aussie bite recipes are gluten-free, this version leans into traditional whole grains and ancient flours, giving them richer flavour, better structure, and a true bakery-style texture. They’re perfect for lunchboxes, afternoon snacks, or a quick bite with coffee.

This recipe is flexible and forgiving, designed to work with what you have on hand. It comes together easily in a food processor, but can also be mixed by hand if needed.

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Recipe Details

• Yield: about 24 mini Aussie bites
• Pan: mini muffin tin
• Oven: 350°F (175°C)

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Ingredients

Dry Ingredients

• ¾ cup rolled oats
• 1½ cups whole-grain flour (see options below)
• ⅓ cup ground flaxseed
• 2 Tbsp wheat bran (omit if making gluten free option)
• ¾–1 cup chopped dried fruit (raisins, cranberries, dates, apricots, or a mix)
• ½ tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• ¾ tsp cinnamon
• 1 Tbsp vanilla (or vanilla powder equivalent)

Seeds & Add-Ins

Use any combination you like, keeping the total amount roughly the same:

• ¼ cup pumpkin seeds and/or sunflower seeds
• 1 Tbsp chia seeds
• 4 Tbsp unsweetened shredded coconut

Optional swaps: sesame seeds, quinoa flakes, or chopped nuts.

Wet Ingredients

• ½ cup butter, softened
• 1 large egg
• ¼ cup brown sugar, lightly packed
• ¼-1/3 cup honey or maple syrup

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Flour Options

Use 1½ cups total flour. Any of the following work well:

• Spelt flour
• Red Fife whole wheat
• Einkorn
• Oat flour (for a gluten-free option, if desired, process oats in a coffee grinder or food processor to make a rough flour)

Ancient and traditional grains tend to create a softer, more tender bite than modern whole wheat.

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Instructions

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Food Processor Method

1. Preheat oven to 350°F (175°C) and use a mini muffin tin
2. Add all dry ingredients (including seeds and dried fruit) to the food processor. Pulse a few times to evenly distribute and lightly chop the fruit.
3. Add the butter and pulse until the mixture looks crumbly.
4. Add the egg and pulse again.
5. Add honey or maple syrup and pulse just until the dough comes together.

The dough should be thick and slightly crumbly, but pack firmly into a solid mass when pressed.

Mixing by Hand

1. In a large bowl, mix all dry ingredients well. Chop dried fruit finely.
2. Cut in the butter until evenly distributed.
3. Stir in the egg and honey or syrup until a thick, packable dough forms.

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Baking

• Firmly pack the dough into mini muffin cups.
• Bake for 12–15 minutes, until set and lightly golden.
• Cool completely before removing; they will firm up as they cool.

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Sweetness Notes & Tips

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• This recipe is intentionally lightly sweetened, with a wholesome, balanced flavour.
• If you prefer a sweeter, more caramel-forward bite, you can increase the honey or maple syrup to ⅓ cup.
• If the dough feels dry, add 1–2 Tbsp extra honey or syrup until it packs together easily.
• Letting the dough rest for 5–10 minutes before baking improves texture, especially with bran and flax.
• These can also be baked as small cookies; flatten slightly and bake for 10–12 minutes.
• They store well at room temperature for several days and freeze beautifully.

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