If you’re on the lookout for a delightful breakfast treat that feels both wholesome and indulgent, these Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe will quickly become your new favorite. Imagine the natural sweetness of ripe bananas and juicy pomegranate seeds combined in a tender, spiced cookie, all topped with a luscious blueberry yogurt frosting that adds just the right amount of tang. This recipe brings together vibrant flavors and nourishing ingredients to start your day with a smile and a burst of energy.
Ingredients You’ll Need
These ingredients come together simply but thoughtfully, each playing a key role in creating the perfect balance of texture, flavor, and color in our Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe.
- Blueberry yogurt (1/2 cup + 1/2 cup for frosting): Provides creamy moisture and a subtle fruity tang that elevates both the cookies and the frosting.
- Banana, mashed (1 whole large): Adds natural sweetness and a tender texture that keeps these cookies moist.
- Honey (1/4 cup): A gentle, floral sweetener that enhances the fruity notes without overpowering.
- Dates, chopped (1 cup): Contribute rich caramel undertones and chewy bits that delight the palate.
- Egg white (1 large): Acts as a binder, holding everything together without extra fat.
- Vanilla extract (1/2 teaspoon): Infuses the dough with warm, familiar aroma.
- Rolled old-fashioned oatmeal (1 cup): Adds hearty chew and classic oat flavor; gluten-free if needed.
- Oat flour (1 cup): Keeps the cookies light while providing structure and a gentle nuttiness.
- Ginger powder (1/2 teaspoon): Warms up the spice profile with a subtle zing.
- Cinnamon (2 teaspoons): Brings warmth and depth, pairing beautifully with banana and pomegranate.
- Baking powder (1/2 teaspoon): Ensures a light rise for soft, tender cookies.
- Salt (1/4 teaspoon): Balances all the sweetness and brightens flavors.
- Slivered almonds (1/2 cup): Add delightful crunch and a subtly nutty crunch.
- Pomegranate seeds (1/4 cup + 2 tablespoons): Deliver bursts of juicy, tart freshness that contrast beautifully with sweetness.
- Vanilla protein powder (2 tablespoons): Adds extra protein and enriches the frosting’s flavor and texture.
- Blueberry yogurt (2-3 tablespoons for frosting): Used to adjust frosting consistency to the perfect spreadable creaminess.
How to Make Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe
Step 1: Preheat and Prepare Baking Sheet
Start by setting your oven to 350 degrees Fahrenheit (175°C). Line a baking sheet with parchment paper to make sure your cookies won’t stick and will bake evenly. This simple step saves cleaning time and keeps your cookies looking perfect.
Step 2: Process the Wet Ingredients
In a small food processor, blend together the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract until smooth and all the dates are broken down into tiny pieces. This mixture forms the fruity, creamy foundation for your cookie dough.
Step 3: Mix Dry Ingredients
In a large bowl, combine the rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir these together gently but thoroughly so all the spices and textures distribute evenly for every bite.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Stir until fully incorporated and a slightly sticky, wet dough forms. Getting this consistency right is important – your cookies will be tender but sturdy.
Step 5: Add Pomegranate Seeds
Carefully fold in the pomegranate seeds, taking care not to crush them. Those little pops of tartness will add freshness and color, making each cookie feel lively and special.
Step 6: Shape Cookies
Using a quarter-cup measuring scoop, drop mounds of dough onto your prepared baking sheet. Flatten them gently with a fork so they bake evenly. This step gives your cookies that classic shape and texture.
Step 7: Bake and Cool
Bake your cookies for 12 to 13 minutes, until they feel set but still soft on top. Remove them from the oven and transfer carefully to a cooling rack. Patience here ensures the cookies finish firming up without drying out.
Step 8: Prepare Blueberry Yogurt Frosting
In a small bowl, mix blueberry yogurt with vanilla protein powder, adjusting the amount of yogurt until the frosting is smooth and spreadable. This frosting is light, creamy, and packed with flavor without being too sweet.
Step 9: Frost and Enjoy
Once the cookies are completely cool, use a spoon or a piping bag to swirl the blueberry yogurt frosting on top. This final touch makes your Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe truly irresistible.
How to Serve Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe
Garnishes
For a little extra wow-factor, sprinkle a few additional pomegranate seeds or slivered almonds on top of the frosting just before serving. A light dusting of cinnamon can also enhance the warm spice notes in these cookies.
Side Dishes
These cookies pair wonderfully with a fresh fruit salad or a tall glass of cold almond milk. If you’re feeling cozy, a hot cup of chai tea or your favorite morning coffee complements the spice and fruit flavors perfectly.
Creative Ways to Present
Arrange the cookies on a rustic wooden board surrounded by fresh blueberries and pomegranate halves for an inviting breakfast platter. You can also serve them warm with a drizzle of honey over the frosting for a truly decadent morning treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 4 days, making them easy grab-and-go breakfasts.
Freezing
To freeze, place the unfrosted cookies on a baking sheet and freeze until firm, about an hour. Then transfer to a resealable freezer bag. Frost the cookies after thawing to keep the frosting fresh. Frozen, they last up to 2 months.
Reheating
Warm the cookies gently in a microwave for about 15 seconds or in the oven at 300 degrees Fahrenheit for 5-7 minutes. Add frosting after warming for the best texture and taste.
FAQs
Can I substitute the blueberries in the yogurt frosting?
Absolutely! You can swap blueberry yogurt for strawberry or raspberry yogurt, which will give the frosting a slightly different hint of flavor while keeping it deliciously creamy.
Are these cookies gluten-free?
Yes, if you use gluten-free rolled oats and oat flour, these breakfast cookies can easily be made gluten-free without compromising texture or taste.
Can I make these cookies vegan?
To make a vegan version, substitute the egg white with a flax egg and use a plant-based yogurt. Keep in mind the texture might be slightly different but still delicious.
How long do these cookies last at room temperature?
Because these cookies have yogurt frosting, it’s best to keep them refrigerated and consume within 4 days. Without frosting, they stay good on the counter for up to 2 days.
Is the frosting necessary?
The frosting adds an extra creamy layer of flavor and protein, but the cookies are already tasty on their own. You can skip the frosting for a simpler, less sweet option.
Final Thoughts
I truly hope you give this Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe a try soon. It’s a wonderful way to enjoy a breakfast that’s both healthy and bursting with flavor. Sharing these cookies with friends or family makes mornings that much more special, and you might just find yourself making them over and over!
Print
Banana and Pomegranate Breakfast Cookies with Blueberry Yogurt Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious way to start your day. Made with naturally sweet ingredients like banana, dates, and honey, combined with rolled oats and oat flour for fiber, and enhanced with warm spices like cinnamon and ginger. The addition of slivered almonds adds crunch while pomegranate seeds bring a burst of fresh tartness. Finished with a creamy blueberry yogurt and vanilla protein powder frosting, these cookies are perfect for a nutritious breakfast or a satisfying snack.
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 the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are finely chopped and the mixture becomes smooth and 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 all the dry ingredients together until evenly combined.
- Combine Wet and Dry Ingredients: Pour the wet yogurt and fruit mixture into the dry mixture. Stir thoroughly until all ingredients are incorporated and form a moist dough.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, taking care not to crush them to maintain their texture and fresh flavor.
- Shape Cookies: Using a 1/4 cup measure, drop the dough onto the prepared baking sheet. Flatten each cookie slightly with a fork to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-13 minutes, or until they feel just set on top. Remove immediately and transfer the cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, stir together blueberry yogurt and vanilla protein powder. Adjust the amount of yogurt to create a spreadable frosting with your preferred consistency.
- Frost and Serve: Once the cookies have completely cooled, swirl the frosting onto the tops using a piping bag or a spoon. Enjoy immediately or store the cookies for later consumption.
Notes
- Use gluten-free rolled oats and oat flour to make this recipe gluten-free if needed.
- Be gentle when folding in the pomegranate seeds to avoid crushing and browning.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Adjust the frosting thickness by varying the amount of yogurt for either a drizzle or a thick spread.
- Substitute almond slivers with other nuts if preferred, such as walnuts or pecans.
