Description

These Breakfast Cookies with Banana and Pomegranate are a healthy and delicious treat perfect for a quick morning meal or snack. Made with wholesome ingredients like rolled oats, oat flour, banana, pomegranate seeds, and a touch of protein powder, these cookies provide a good balance of flavor, texture, and nutrition. The cookies are naturally sweetened with honey and dates and topped with a creamy blueberry yogurt and vanilla protein frosting for an extra burst of flavor.

Ingredients

Scale

Wet Ingredients

1/2 cup blueberry yogurt
1/2 cup banana, mashed (about 1 large)
1/4 cup honey
1 cup dates, roughly chopped (140 grams)
1 large egg white
1/2 teaspoon vanilla extract

Dry Ingredients

1 cup rolled old-fashioned oatmeal (gluten-free, if needed)
1 cup oat flour
1/2 teaspoon ginger powder
2 teaspoons cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup slivered almonds

Add-ins & Toppings

1/4 cup + 2 tablespoons pomegranate seeds
2-3 tablespoons blueberry yogurt (for frosting)
2 tablespoons vanilla protein powder (for frosting)

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Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper to prevent sticking.
Prepare wet mixture: In a small food processor, combine blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are broken down into small pieces and everything is well blended.
Mix dry ingredients: In a large mixing bowl, add rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir together until evenly combined.
Combine mixtures: Pour the yogurt and fruit mixture into the dry mixture. Stir until everything is well incorporated and forms a wet dough.
Add pomegranate seeds: Gently fold in the pomegranate seeds, being careful not to crush them too much.
Shape cookies: Drop the dough onto the prepared baking sheet using a 1/4 cup measure per cookie. Flatten each cookie slightly with a fork for even baking.
Bake: Bake the cookies in the preheated oven for 12-13 minutes, or until they feel just set on top. Immediately transfer cookies to a cooling rack to cool completely.
Prepare frosting: In a small bowl, stir together blueberry yogurt and vanilla protein powder. Use enough yogurt to create a spreadable frosting, adjusting to the consistency of your preference.
Frost cookies: Once the cookies are completely cool, swirl the frosting onto the tops of the cookies using a piping bag or a spoon. Enjoy immediately or store for later.

Notes

Use gluten-free oats and oat flour if preparing a gluten-free version.
Adjust the amount of blueberry yogurt in the frosting to achieve desired spreadability.
Store cookies in an airtight container in the refrigerator for up to 5 days.
The frosting can be omitted if you prefer a less sweet option.
For added crunch, lightly toast the slivered almonds before adding them to the dry ingredients.