Oatmeal Chocolate Banana Scones (Vegan & Flourless)
These scones skip the flour entirely: rolled oats ground in a food processor become the whole base, held together by ripe banana. Between the oats' fiber and the banana doing half the sweetening, the sugar stays low — and a scatter of dark chocolate keeps them firmly in treat territory.
The crumb comes out moist rather than dry-crumbly, closer to a bakery banana scone than a traditional English one. One bowl, one food processor, fifteen minutes in the oven.
Ingredients
- Rolled oats2 cups
- Bananaripe, with brown spots1 small
- Raw cane sugar2 Tbsp
- Neutral vegetable oilrice bran, canola, etc.1/4 cup
- Unsweetened soy milk4 tsp
- Baking powder2 tsp
- Dark chocolate (70%+ cacao)3/4 oz
Nutrition
per serving🛒 Ingredient notes & substitutions
Rolled oats: Quick oats work too (skip the food processor step, though the texture will be a bit more rustic). Use certified gluten-free oats to make these fully gluten-free.
Dark chocolate: Swap in raisins, chopped dates, walnuts or pecans — anything that likes banana. Check the label if you need the chocolate to be dairy-free.
Raw cane sugar: Any granulated sugar, or 1 1/2 tablespoons of maple syrup (the dough will be slightly softer).
Instructions
Preheat the oven to 340°F (170°C). Chop the chocolate into small chunks.
Pulse the oats in a food processor until they're a coarse flour.
Combine the ground oats, sugar and banana in a bowl, mashing the banana as you mix.
Stir in the oil and soy milk until evenly moistened.
Add the baking powder and chopped chocolate, mix, and press the dough together into one mass.
Pat the dough out to 3/4 inch (2 cm) thick and cut into 12 wedges or squares.
Bake for 15 minutes at 340°F (170°C), until set and golden at the edges.
Tips
Chopping the chocolate into small pieces — rather than using whole chips — helps it distribute evenly, and the dough holds together better when you shape it.
The banana does most of the sweetening here, so a spotty, very ripe one makes a real difference. These are gently sweet by design; they're wonderful alongside black tea or coffee.