- 3 ripe bananas, mashed
- 1 cup finely chopped dates (use food processor or chop by hand)
- 2 cups of porridge oats
- 1/3 cup oil, e.g. rapeseed
- 1 tsp vanilla essence.
Mix all the ingredients together.
Place on greaseproof paper and bake at gas mark 6/200F until light brown (about 20 minutes).
I use gluten free oats for this recipe for my household.
(Recipe by Helen Prout)