Notes: The riper the banana, the sweeter your end result will be. I've used rolled oats (like you see here) and quick oats, both with great success. Also, I've had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.

2 very ripe bananas, mashed
1 cup oats, rolled or quick
1/2 teaspoon cinnamon
small handful semi-sweet chocolate chips

Optional add-ins:
dash of vanilla extract
shredded coconut
chopped nuts
dried fruit

2 very ripe bananas, mashed 1 cup oats, rolled or quick 1/2 teaspoon cinnamon

Preheat oven to 350 degrees F.

In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again.

Grease a cookie sheet lightly with coconut oil. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.

Bake in oven for 15 - 20 minutes. If you make your scoops dome shaped and on the larger side together, bake for 20 - 25 minutes. Remove from oven, let cool a few minutes before eating.

Store leftovers loosely covered and eat within a day or two.