If you’re on the hunt for a deliciously wholesome start to your day, this Breakfast Cookies with Banana and Pomegranate Recipe is exactly what you need. These cookies bring together the natural sweetness of ripe bananas, the juicy burst of pomegranate seeds, and the comforting warmth of cinnamon and ginger. They’re a perfect blend of chewy and tender with subtle fruity frosting on top, making them an irresistible breakfast treat or a healthy snack. Plus, they’re packed with nutrient-rich ingredients that fuel your morning with goodness, so once you try this recipe, it might just become your go-to breakfast delight.
Ingredients You’ll Need
The magic of these breakfast cookies lies in their simple yet essential ingredients. Each one plays a key role in building the perfect balance of flavor, texture, and color, ensuring every bite is satisfying and vibrant.
- Blueberry yogurt: Adds creaminess and a subtle fruity tang that harmonizes with banana and pomegranate.
- Banana, mashed: Acts as a natural sweetener and binder, giving the cookies moisture and softness.
- Honey: Enhances sweetness while keeping everything naturally wholesome.
- Dates, chopped: Offers chewy bursts of caramel-like flavor and additional fiber.
- Large egg white: Helps bind the mixture while keeping the cookies light.
- Vanilla extract: Infuses warmth and aroma that complements the spices beautifully.
- Rolled old-fashioned oatmeal: Provides hearty texture and fiber—opt for gluten-free if needed.
- Oat flour: Creates structure and keeps the cookies tender without heaviness.
- Ginger powder: Gives a gentle spicy note that awakens the palate.
- Cinnamon: Brings a cozy warmth that pairs amazingly with banana and pomegranate.
- Baking powder: Ensures lightness and a slight rise during baking.
- Salt: Balances the flavors and enhances sweetness.
- Slivered almonds: Add crunch and a touch of nuttiness.
- Pomegranate seeds: Provide juicy bursts of tartness and vibrant color.
- Vanilla protein powder: Adds a hint of flavor and a boost of protein for a satisfying start.
How to Make Breakfast Cookies with Banana and Pomegranate Recipe
Step 1: Preheat and Prepare Baking Sheet
Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper to ensure your cookies won’t stick and come out looking picture-perfect.
Step 2: Process the Wet Ingredients
In a small food processor, blend the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract until smooth. This process breaks down the dates and creates a luscious, flavorful base that will keep your cookies moist.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir well so the spices and almonds are evenly distributed, which ensures every cookie has that warm, lovely flavor and delightful crunch.
Step 4: Combine Wet and Dry Ingredients
Pour the blended wet mixture into the dry ingredients. Stir gently until the dough comes together; it should feel moist and a bit sticky, ready to shape into cookies.
Step 5: Add Pomegranate Seeds
Carefully fold in the pomegranate seeds. Take your time here as you want to preserve their juicy texture and vibrant color—they’ll add such a beautiful pop to your cookies.
Step 6: Shape Cookies
Use a 1/4 cup measure to scoop out cookie dough onto the prepared baking sheet. Flatten each cookie slightly with a fork for even baking. This helps them cook through while keeping their tender texture.
Step 7: Bake the Cookies
Place the tray in the oven and bake for 12 to 13 minutes, or until the cookies are just set on top. Once done, transfer them immediately to a cooling rack to prevent over-baking and to let them firm up.
Step 8: Prepare Frosting and Frost Cookies
Mix the blueberry yogurt with vanilla protein powder in a small bowl until you reach a spreadable frosting consistency. Once the cookies are cool, swirl or spoon the frosting over each one for that lovely finishing touch that makes every bite a special experience.
How to Serve Breakfast Cookies with Banana and Pomegranate Recipe
Garnishes
Elevate these breakfast cookies by adding extra pomegranate seeds on top for a jewel-like sparkle or a few toasted almond slivers for an extra crunch. A light dusting of cinnamon can also add that extra cozy aroma right before serving.
Side Dishes
Pair your cookies with a warm cup of herbal tea or a fresh glass of orange juice for a balanced breakfast. They also complement a bowl of Greek yogurt with honey and nuts beautifully for those extra hungry mornings.
Creative Ways to Present
Try stacking these cookies with layers of fresh pomegranate seeds and thin banana slices in a glass parfait for a stunning presentation. Alternatively, add a dollop of your blueberry yogurt frosting alongside them on a serving plate for dipping—perfect for a casual brunch setup.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to three days. This keeps them soft and moist while preserving all those delightful textures and flavors.
Freezing
To keep these breakfast cookies fresh for longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They freeze beautifully for up to two months without losing their charm.
Reheating
Warm your frozen or stored cookies in a preheated oven at 300 degrees Fahrenheit for about 5 minutes, or microwave each briefly for 15 seconds. This brings back their softness and enhances the flavor of the yogurt frosting.
FAQs
Can I make these cookies vegan?
You can easily adapt this recipe to be vegan by swapping the egg white for a flax egg or aquafaba, and using a plant-based yogurt and honey alternative like maple syrup or agave nectar.
Are these cookies gluten-free?
Yes! Simply use certified gluten-free rolled oats and oat flour to keep the recipe gluten-free and safe for those with gluten sensitivities.
Can I substitute pomegranate seeds with another fruit?
Absolutely! Dried cranberries or chopped fresh cherries work well for a tart and juicy burst, though the texture and flavor will vary slightly.
How long do these cookies keep well?
At room temperature, they are best enjoyed within three days to savor their fresh, moist texture. Refrigeration can extend freshness to about a week.
Can I double the recipe?
Yes, doubling the ingredients works great for larger batches. Just be sure to give yourself enough baking sheets and time, since baking all at once might be tricky.
Final Thoughts
Trying the Breakfast Cookies with Banana and Pomegranate Recipe will definitely brighten your mornings with their addictive flavor and nourishing ingredients. Whether you’re rushing out the door or enjoying a slow breakfast weekend vibe, these cookies deliver on taste, texture, and nutrition. Grab your ingredients, get baking, and treat yourself to a breakfast that feels like a little celebration in every bite!
Print
Breakfast Cookies with Banana and Pomegranate Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious start to your day, combining the natural sweetness of banana and dates with the tart bursts of pomegranate seeds. Enhanced with warm spices and a blueberry yogurt frosting, this recipe makes a nutritious on-the-go breakfast or snack that’s packed with fiber, protein, and antioxidants.
Ingredients
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 and Toppings
- 1/4 cup + 2 tablespoons pomegranate seeds
- 2–3 tablespoons blueberry yogurt (for frosting)
- 2 tablespoons vanilla protein powder (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 blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are broken down into small pieces and the mixture is well blended, creating a smooth wet base.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir together until all dry ingredients are evenly incorporated.
- Combine Wet and Dry Ingredients: Pour the wet blueberry yogurt and fruit mixture into the bowl with the dry ingredients. Stir thoroughly until a wet dough forms and all components are well combined.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, taking care not to crush them, so you get beautiful bursts of flavor in each cookie.
- Shape Cookies: Using a 1/4 cup measuring scoop, drop dough portions onto the prepared baking sheet. Flatten each cookie slightly with a fork to ensure even baking and a nice texture.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes or until the cookies feel just set on top and lightly firm. Once done, immediately transfer the cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, mix blueberry yogurt with vanilla protein powder until you reach a spreadable frosting consistency. Adjust the amount of yogurt used to achieve your preferred thickness.
- Frost and Serve: When the cookies are completely cool, use a piping bag or a spoon to swirl the frosting on top of each cookie. Serve immediately or store them for later enjoyment.
Notes
- Use gluten-free oats and oat flour if you require a gluten-free version.
- Be gentle when folding in pomegranate seeds to keep them intact for texture and visual appeal.
- You can substitute the vanilla protein powder in frosting with additional honey or maple syrup for a dairy-free option.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an added crunch, toast the slivered almonds lightly before adding them to the dry ingredients.
