Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious way to start your day. Packed with fiber-rich oats, natural sweetness from banana, dates, and honey, and the fresh burst of pomegranate seeds, these cookies are both nutritious and tasty. They feature a soft texture, enhanced with warming spices like cinnamon and ginger, and are topped with a creamy blueberry yogurt and vanilla protein frosting, making them perfect for a grab-and-go breakfast or a healthy snack.
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
- 2 tablespoons vanilla protein powder
Add-ins and Toppings
- 1/4 cup + 2 tablespoons pomegranate seeds
- 2-3 tablespoons blueberry yogurt (for frosting)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Process the Wet Ingredients: In a small food processor, combine the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process the mixture until the dates are finely broken down and all ingredients are well blended into a smooth, cohesive mixture.
- Mix Dry Ingredients: In a large mixing bowl, add rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, slivered almonds, and vanilla protein powder. Stir these dry ingredients thoroughly until evenly combined.
- Combine Wet and Dry Ingredients: Pour the wet yogurt and fruit mixture into the dry ingredients bowl. Stir together carefully until the ingredients are fully incorporated and form a moist, sticky dough.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds with a spatula, taking care not to crush them, so the seeds maintain their shape and juicy texture.
- Shape Cookies: Using a 1/4 cup measure, drop dollops of dough onto the prepared baking sheet. Flatten each cookie slightly with a fork to ensure even baking and a nice shape.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes or until they feel just set on the top but still soft. Once baked, immediately transfer the cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, combine the blueberry yogurt with the vanilla protein powder, stirring until a spreadable frosting consistency is achieved. Adjust the yogurt quantity as needed to make it easy to spread or pipe.
- Frost and Serve: After the cookies have fully cooled, swirl the yogurt frosting on top using a piping bag or a spoon. Serve immediately or store in an airtight container for later enjoyment.
Notes
- Use gluten-free oats and oat flour if needed to keep the recipe gluten-free.
- Make sure to cool the cookies completely before frosting to prevent the frosting from melting.
- Pomegranate seeds can be replaced with other fresh berries or chopped dried fruit if desired.
- These cookies keep well stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- You can omit the frosting for a simpler, lower-calorie option.
