Banana Oatmeal Breakfast Cookies
Ingredients
- Banana236g≈ 1 cup mashed
- Pumpkin Puree60g≈ 0.5 × 1/2 cup
- Vanilla extract4.2g≈ tsp
- Cinnamon Stick2.6g≈ 1 teaspoon ground
- Salt6g≈ 1 teaspoon
- Ginger root, raw2g≈ 1 teaspoon grated
- Cloves2.1g≈ 1 teaspoon ground
- Oats, whole grain, rolled, old fashioned80g
- Coconut milk30g≈ 2 × 1 tablespoon
Estimated Cost
- Banana (236g)$0.47
- Pumpkin Puree (60g)$0.33
- Vanilla extract (4.2g)—
- Cinnamon Stick (2.6g)$0.60
- Salt (6g)$0.01
- Ginger root, raw (2g)—
- Cloves (2.1g)$0.19
- Oats, whole grain, rolled, old fashioned (80g)—
- Coconut milk (30g)$0.23
* Cost estimate based on 6 of 9 ingredients.
Prices are estimates based on Kroger grocery store data, last updated October 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Peel 2 bananas and place them in a bowl. Mash them into a soft paste with a fork.
- 2
2. Stir in 4 tablespoons canned pumpkin puree.
- 3
3. Add 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, and 1/2 teaspoon cloves. Mix well.
- 4
4. Add 1 cup oats. Stir until a thick dough forms.
- 5
5. Gently fold in 1/2 cup unsweetened dry coconut flakes.
- 6
6. Line a baking sheet with parchment paper. Drop spoonfuls of dough onto the sheet to form about 16 cookies.
- 7
7. Bake for approximately 20 minutes.
- 8
8. Remove from the oven. Allow to cool on the baking sheet for 10 minutes.
- 9
9. Use a spatula to transfer each cookie to a plate or container.
Nutrition per serving
Based on 16 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.