Breakfast Cookies With Banana and Pomegranate Recipe

Here’s a treat that feels almost too good to be true: breakfast cookies with banana and pomegranate! These cookies are moist, chewy, and naturally sweet, packed with wholesome goodness to power you through busy mornings. The flavors are bright and lively, with bursts of tangy pomegranate, sweet banana, and warming spices. Best of all? They come together quickly and easily—ideal for anyone who wants a breakfast that feels special without all the fuss.

Why You’ll Love This Recipe

• Quick and Fuss-Free: From start to finish, these breakfast cookies are ready in just over half an hour. Perfect for early mornings or make-ahead meal prepping.
• Nourishing Ingredients: Loaded with oats, bananas, yogurt, almonds, and juicy pomegranate seeds, they deliver a satisfying, energizing start to the day.
• Delightful Texture and Flavor: Expect a chewy cookie, lightly crisp at the edges, studded with pops of fruit and a creamy, tangy protein frosting.
• Customizable: Whether you want to tweak nuts, fruits, or keep things gluten-free, there’s room to make these cookies truly your own.
• Kids (and Adults) Love Them: Sweet enough to feel like a treat, yet wholesome enough you’ll never feel guilty about that second cookie.

this Recipe

Ingredients You’ll Need

• Blueberry Yogurt: Adds moisture and a subtle berry tang. Regular or Greek both work; choose dairy-free if needed.
• Banana: Acts as a natural sweetener and binding agent, giving that signature breakfast-y flavor.
• Honey: For gentle sweetness and added moisture. Maple syrup or agave are worthy substitutes.
• Dates: Chopped for a caramel-like chew and extra natural sugar—don’t skip!
• Egg White: Binds the dough without weighing it down.
• Vanilla Extract: Rounds out sweetness and brings out the fruity notes.
• Rolled Oats: The hearty base. Gluten-free if that’s your path.
• Oat Flour: Makes the texture tender but wholesome. Substitute with almond flour for added nuttiness.
• Ginger Powder & Cinnamon: Both add warmth and depth, waking up the flavors.
• Baking Powder: Gives a light lift to the cookies.
• Salt: Balances sweetness and wakes up every ingredient.
• Slivered Almonds: Add crunch and protein.
• Pomegranate Seeds: Tiny explosions of tart, juicy flavor in every bite.
• Blueberry Yogurt & Vanilla Protein Powder (for Frosting): Creamy, packed with protein, and a delightful finishing touch.

Tip: Don’t hesitate to use what you already have—this recipe is forgiving and welcomes your favorite twists!

Variations

• Nut-Free: Skip the almonds and toss in seeds like pumpkin or sunflower for crunch.
• Berry Twist: Swap pomegranate seeds for fresh blueberries, raspberries, or dried cranberries.
• Vegan: Use plant-based yogurt, maple syrup in place of honey, and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for the egg white.
• Chocolate Upgrade: Stir in a handful of dark chocolate chips or cacao nibs for extra decadence.
• Citrus Zest: Add lemon or orange zest to the batter or frosting for bright, fresh flavor.

How to Make Breakfast Cookies With Banana and Pomegranate

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Zero risk of sticking, and cleanup is a breeze.

Step 2: Blend the Wet Ingredients

In a small food processor, combine the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are finely chopped and the mixture looks creamy—this is what keeps the cookies moist and flavor-packed.

Step 3: Mix the Dry Ingredients

In a large bowl, stir together the rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. This hearty blend is the backbone of your breakfast cookies.

Step 4: Combine & Fold in Pomegranate

Pour the wet mixture into the bowl of dry ingredients and stir until just combined. Gently fold in the pomegranate seeds, being careful not to squish them—those bursts of flavor are something special.

Step 5: Shape the Cookies

Drop generous spoonfuls (about 1/4 cup each) onto your prepared baking sheet. Use a fork to gently flatten—aim for a thick, rustic cookie shape.

Step 6: Bake

Slide the pan into the oven and bake for 12-13 minutes, just until the cookies are set on the edges. Don’t over-bake; a soft center is what you’re after.

Step 7: Cool Completely

As soon as they’re out of the oven, transfer cookies to a wire rack to cool. This keeps their bottoms from going soggy and helps them firm up.

Step 8: Frost and Enjoy

Mix blueberry yogurt and vanilla protein powder to a spreadable consistency. Once cookies are cool, swirl or pipe the frosting on top for a creamy, fruity finish—and then, seriously, dig in.

Pro Tips for Making the Recipe

• Don’t Overmix: Just stir until everything comes together. Overworking the dough can make the cookies tough.
• Wet Dough is Good: The batter should look quite moist—this keeps your cookies soft and chewy.
• Cooling Is Crucial: Let them cool completely before frosting, or the topping will melt right off.
• Customize the Frosting: Adjust the yogurt for the perfect texture, depending on your protein powder’s absorbency.
• Batch Cooking: Double the batch and stash extras in the freezer for speedy, grab-and-go mornings.

How to Serve

Breakfast cookies are perfect as is—portable, satisfying, and already festively topped. For a fuller meal, try serving with a big mug of coffee, chai, or iced matcha. These cookies also shine alongside a simple fruit salad, or crumbled over Greek yogurt for an on-the-go parfait.

Want something fancier? Layer cookies with a dollop of extra yogurt and more pomegranate seeds, or wrap up two cookies with frosting in the center for a breakfast cookie sandwich.

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight container at room temperature for up to 2 days. For longer freshness, pop them in the refrigerator where they’ll last up to a week.

Freezing

Freeze unfrosted cookies (layer parchment between each) in a zip-top bag for up to three months. Thaw on the counter when you’re ready, then frost just before serving.

Reheating

If you prefer a slightly warm cookie, a quick 10-second zap in the microwave brings them right back to life—but only do this with unfrosted cookies, as the yogurt frosting can melt.

FAQs

Can I make these cookies gluten-free?
Absolutely! Just be sure to use certified gluten-free oats and oat flour. Every other ingredient already fits into a gluten-free lifestyle.

Is the frosting necessary?
While completely optional, the frosting adds an extra dose of protein and a creamy, tangy punch. If you prefer them plain, the cookies are still wonderfully flavorful without it.

What can I use instead of pomegranate seeds?
Fresh blueberries, blackberries, chopped dried fruit, or even chopped apples all work beautifully here. The goal is to add a burst of fruity freshness.

Can I prepare the dough ahead of time?
You can mix and chill the dough (covered) for up to 24 hours before baking, making mornings extra easy. Just bring it to room temperature before shaping and baking for even cookies.

Final Thoughts

If you’re looking for a delicious, wholesome, and fuss-free way to kickstart your morning, these breakfast cookies with banana and pomegranate are your new best friend. They’re nourishing, incredibly flavorful, and adaptable to whatever you have on hand. Treat yourself to a batch, share with loved ones, and get ready to look forward to breakfast every day of the week!

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