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80g Mornflake Superfast Oats

100g ground almonds

50g dairy-free butter

55g coconut oil

25ml maple syrup

1 tsp. vanilla extract

1 medium banana, mashed (about 150g with skin)

50g dark chocolate chips


Pre heat the oven to 180°C. Line a large baking tray with baking paper.

In a saucepan add the coconut oil, butter and maple syrup. Gently heat and stir together.

In a large mixing bowl add the mashed banana, oats, ground almonds, vanilla extract and mix together. Pour the wet ingredients into the dry and stir to thoroughly combine.  Sprinkle in the dark chocolate chips and stir.

Use a tablespoon to scoop a heaped tbsp. worth of the cookie mix onto the baking paper, leaving some space between each. Place in the oven on the middle shelf and bake for 14 minutes.

Allow to cool.

Store in an airtight container and eat within 3 days.

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