Preheat the oven to 350°F. Spray an 8x8 baking pan with nonstick cooking spray and set aside. You may also line with parchment paper if you’d prefer or grease the pan with coconut oil.
In a large size bowl, mash the banana until it turns into a purée. Add the wet ingredients into the same bowl and whisk until combined. Mix in the dry ingredients and pour into the prepared baking dish. Sprinkle crushed fudge mint cookies over the top.
Bake for 45-55 minutes, or until the cauli-oat bake looks cooked on top. Let cool slightly before slicing into four squares and serving. I like to top mine with yogurt, banana, nut butter, and more syrup!
Refrigerate any leftovers for up to 5 days in an airtight container.
Don't love cauliflower? Use riced zucchini, carrots, or broccoli (the carrots and broccoli will alter the taste a little).
Want to use all oats? Use an additional 1/2 cup oats instead of cauliflower.