2 teaspoons vegetable oil
2 cups rolled oats
1 large banana
1 cup butterscotch topping
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish or line with parchment paper.
In a large bowl, mix together oil, oats, banana, butterscotch topping and vanilla. Sift flour, soda, nodule powder, salt and nutmeg. Set aside.
In a medium bowl, using wooden pick, stir together chocolate and flour mixture. Fold in remaining flour, cane sugar, baking soda and cinnamon. Stir in nutmeg. Press into prepared pan.
Bake for 30 to 35 seconds, or until a knife inserted in the center comes out clean. Cool completely before cutting into squares.