These quick and easy Breakfast Cookies With Banana And Pomegranate make the perfect healthy grab-and-go treat—delicious, nutritious, and ready in a snap!
We’re making cookies—for breakfast. No, not the sugary, indulgent kind, but cookies that are packed with protein and fiber. The kind of cookie that is actually good for you! Imagine starting the day with a sweet delight you don’t have to feel guilty about. Yes, that’s definitely the key to my heart!
These breakfast cookies are the ultimate grab-and-go morning win—convenient, tasty, and often way healthier than your average sugary cereal or granola bar. They’re made with wholesome ingredients like oats, fruits, and nuts, so you get all the goodness without the crash.
These cookies are easy to make with simple ingredients that you may already have on hand. The pomegranate seeds are a fun, tangy addition, and honestly I just love using them because they’re so pretty! These cookies even have “frosting”—made with yogurt and protein powder—for a little something extra.
Are Breakfast Cookies With Banana And Pomegranate Healthy?
These breakfast cookies are packed with nutrient-dense ingredients that make them a great way to start your day. The mashed banana, honey, and dates provide natural sweetness without refined sugar. Oats, oat flour, and pomegranate seeds deliver a good dose of fiber, almonds contribute healthy fats, and yogurt and egg whites add protein, making every bite both delicious and satisfying.
Why Breakfast Cookies Are the Perfect Morning Treat
Breakfast cookies are a game changer for busy mornings. They combine the convenience of a grab-and-go snack with the benefits of a balanced breakfast, offering the perfect mix of protein, fiber, and healthy fats to fuel your day. Plus, they’re easy to customize—whether you’re craving the extra crunch of nuts or a juicy burst of fruit, you can make them your own. Whether you need a quick bite before a hectic morning or a post-workout snack, these cookies are a great option to keep you full and energized until your next meal.
How Do I Store Leftovers?
These cookies will keep fresh in the refrigerator, wrapped in plastic wrap, for 2-3 days. They can also be frozen in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the microwave or oven.
Serving Suggestions
Love the convenience of breakfast cookies? Try some more versions like Healthy Oatmeal-Apples-Raisin Breakfast Cookies, Healthy Oatmeal Breakfast Cookies With Granola, and Paleo Breakfast Avocado Cookies With Kale. Or try some savory grab-and-go breakfasts like Taco Breakfast Egg Muffins or Spinach Breakfast Egg Muffins With Artichokes.
If you’re looking for more ways to use pomegranates in your kitchen, enjoy Stuffed Chicken With Goat Cheese And Pomegranate, Pomegranate Persimmon Salad, or sip on a tangy Pomegranate Margarita.
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
- 1 cup rolled old-fashioned oatmeal gluten-free, if needed
- 1 cup oat flour
- 1/2 teaspoon ginger powder
- 2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
- 1/4 cup + 2 tablespoons pomegranate seeds
For the frosting:
- 2-3 tablespoons blueberry yogurt
- 2 tablespoons vanilla protein powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the yogurt, banana, honey, dates, egg white, and vanilla into a small food processor. Process until the dates have broken down into small pieces.
- In a large mixing bowl, mix together the oats, oat flour, ginger, cinnamon, baking powder, salt, and slivered almonds.
- Stir the yogurt mixture into the oat mixture until well combined. Then, gently stir in the pomegranate seeds. Your dough will be quite wet.
- Drop the dough onto the prepared cookie sheet using a 1/4 cup. Flatten with a fork.
- Bake until the cookies feel just set, about 12-13 minutes. Immediately transfer them to a cooling rack to cool completely.
- Once the cookies are cooled, stir together the yogurt and protein powder for the frosting. The amount of yogurt you use will depend on your protein powder.
- Swirl onto the cookies (I used a piping bag) and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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