Spiced Banana Oat Drops

[Opening scene: The camera pans over a vast desert landscape, with a small group of explorers visible in the distance.]

In a land shrouded in mystery and danger, a fearless team of adventurers has uncovered a treasure beyond compare. In a long-forgotten tomb, hidden deep in the bowels of the earth, they discovered a cache of riches beyond their wildest dreams.

But that was not all they found. Amidst the glittering gold and precious gems, they stumbled upon a pile of small, delectable cookies that looked like they had just been baked. Each bite was a revelation, with a spiced and chewy flavor that sent their taste buds reeling.

Now, these intrepid explorers are determined to share their discovery with the world, spreading the joy and wonder of these ancient spiced banana oat drops far and wide. As they savor each bite, they can’t help but marvel at the mysteries and secrets that still lie buried in the sands, waiting for the next daring adventurer to uncover them. The thrill of the hunt is like a fever in their blood, driving them forward into the unknown, where danger and reward await in equal measure.

Spiced Banana Oat Drops

Print Recipe

Get ready to indulge in these irresistibly chewy and spiced banana oat drops, featuring a perfect blend of cinnamon, cardamom, and brown sugar for a vegan sweet treat that's both healthy and satisfying.

Course Dessert, Snack

Diet Vegan, Vegetarian

Author Fork Folly

Ingredients

• 1 ripe banana 115-120g
• 1 cup rolled oats 80-85g
• 1 tsp vanilla extract 5mL
• ½ tsp ground cinnamon 1g
• ⅛ tsp ground cardamom 0.25g
• 2 tbsp brown sugar 25g
• 2 tbsp chopped cashews optional (15g)

Instructions

• Preheat your oven to 350°F (175°C).
• In a mixing bowl, mash the ripe banana with a fork until it's smooth.
• Add the rolled oats, vanilla extract, ground cinnamon, and ground cardamom. Mix well until everything is combined.
• Line a baking sheet with parchment paper or use non-stick cooking spray to coat it.
• Scoop out about a tablespoon of the mixture and shape it into a cookie shape. Place it on the prepared baking sheet.
• Repeat with the remaining mixture, leaving about an inch between each cookie.
• Bake the cookies for 15-20 minutes, or until they’re golden brown and crispy on the outside.
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Review:

Alright, so I didn’t have cardamom so I threw in some nutmeg instead. I know that’ll really change the flavor of the cookies, but ¯\_(ツ)_/¯

They’re really good for a tiny sweet treat! I made them because I wanted a quick snack but I didn’t know what I wanted:

What vegan sweet treat can I make with a banana and some oats?