Chewy Cranberry Oatmeal Scones

These delicious oil and dairy-free oatmeal scones are packed with walnuts and dried cranberries, making them a chewy and irresistible snack any time of the day. This recipe makes 12 nice size single scones so be sure and double the recipe if you want more. Oh, I almost forgot to mention,…this recipe is super easy so be sure to keep it handy because I promise, you’ll be coming back for more!

Ingredients

2 ripe bananas, peeled

1 tsp pure vanilla extract

1/4 tsp ground cardamom

1/2 tsp ground cinnamon

1 tbsp pure maple syrup

1 tbsp unrefined coconut sugar, maple sugar, or date sugar

1 1/4 cups old fashioned rolled oats

1/3 cup walnuts, chopped

1/3 cup dried cranberries

Instructions

1. Preheat oven to 350F and line a large baking sheet with parchment paper or silicone baking mat.

2. In a mixing bowl, mash the bananas until creamy, but still have tiny pieces.

3. Stir vanilla, cardamom, cinnamon, maple syrup, and coconut sugar into the mashed bananas and stir.

4. Add oatmeal, cranberries, and walnuts to the banana mixture and stir until combined.

5. Place a generous scoop of mixture onto the prepared pan and shape into a mound. I used a gravy ladle as my scoop to take advantage of the shape that it formed. Use wet hands to shape further if necessary. This mixture will be a bit crumbly but don’t worry, the scones will firm up once baked. Form 12 scones on your baking sheet.

6. Bake for 15 -17 minutes, until you begin to notice a little bit of golden browning. Allow the scones to cool completely on the baking sheet before removing.

   Enjoy!