1. Mash and mix

    Mash 2 large ripe bananas in a mixing bowl with a fork until quite smooth. Mix in 150g oats until well coated in the banana, then fold through 100g milk chocolate chips.

  2. Shape

    Use a tablespoon to scoop out 16 balls of dough. Dollop onto a large baking tray lined with baking paper, leaving a gap between each cookie as they will spread slightly when baked. Gently press down and pat the cookies into a rough round shape.

  3. Bake

    Bake at gas 5, 190°C, fan 170°C for 18 mins or until just crisp and golden. The cookies should still be slightly soft and chewy in the middle.

  4. Serve

    Allow to cool before serving. The baked cookies will keep for up to 2 days stored in an airtight container.

    RFO 636x418 OatyBananaChocChipCookiesCalories 81 (4%), sugar 6.5g (7%), fat 2.5g (4%), saturates 1.2g (6%), salt 0.02g (0%), based on 16 servings.

  5. Tip

    Swap the milk chocolate chips for dark or white chips or any chopped chocolate of your choice, or try with raisins, dried cranberries or chopped dried apricots for a fruity twist.

  6. Ingredients

    You need just three ingredients to make this easy treat. Take a screenshot of the ingredients before heading to the shops.

    2 large ripe bananas
    150g Scottish porridge oats
    100g milk chocolate chips