• 140g jumbo porridge oats
• 1 large ripe banana, peeled
• 1 tbsp golden syrup
• ½ tsp ground cinnamon

• Preheat the oven to 165C, 325F, Gas Mark 3. Line a baking tray with baking parchment.
• In a bowl mash the banana flesh until it's gooey, then stir in the golden syrup and cinnamon. Add the oats and mix well until all of the ingredients are combined.
• Divide the mixture into four equal portions. Roll each portion into a ball and gently flatten until about 1cm thick and place on the baking tray. Place in the oven and bake for 15 minutes or until firm to touch.
• Remove from the oven and allow to cool.  Once cooled these will keep up to five days in an airtight container

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