Pomegranate Banana Yogurt Breakfast Cookie Recipe

Name: Pomegranate Banana Yogurt Breakfast Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Blueberry Greek Yogurt; 1/2 cups Mashed Ripe Banana; 1/4 cups Honey; 1 cup Dates, Roughly Chopped; 1 Large Egg White; 1/2 teaspoons Vanilla Extract; 1 cup Rolled, Old Fashioned Oatmeal; 1 cup Oat Flour; 1/2 teaspoons Ginger Powder; 2 teaspoons Cinnamon; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Slivered Almonds; 1/4 cups Plus 2 Tablespoons Pomegranate Seeds; 2 Tablespoons Blueberry Greek Yogurt; 2 Tablespoons Vanilla Protein Powder

Servings: persons

1/2 cups Blueberry Greek Yogurt
1/2 cups Mashed Ripe Banana
1/4 cups Honey
1 cup Dates, Roughly Chopped
1 Large Egg White
1/2 teaspoons Vanilla Extract
1 cup Rolled, Old Fashioned Oatmeal
1 cup Oat Flour
1/2 teaspoons Ginger Powder
2 teaspoons Cinnamon
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Slivered Almonds
1/4 cups Plus 2 Tablespoons Pomegranate Seeds
2 Tablespoons Blueberry Greek Yogurt
2 Tablespoons Vanilla Protein Powder

1
Preheat you oven to 350 F and line a baking sheet with parchment paper.
2
Add the yogurt, banana, honey, dates, egg white and vanilla into a small food processor.
3
Process until the dates have broken down into small pieces.
4
In a large mixing bowl, mix together the oats, oat flour, ginger, cinnamon, baking powder, salt and slivered almonds.
5
Stir the yogurt mixture into the oat mixture until well combined.
6
Then, gently stir in the pomegranate seeds.
7
Your dough will be quite wet.
8
Drop the dough onto the prepared cookie sheet by a 1/4 cup measure, spacing them about 2 inches apart.
9
Flatten with a fork.
10
Bake until the cookies feel just set, about 12 13 minutes.
11
Remove from oven and immediately transfer them to a cooling rack to cool completely.
12
Once the cookies are cooled, stir together the frosting ingredients (see note).
13
Swirl frosting onto the cookies (I used a piping bag) and devour.
14
Notes: 1.
15
The amount of yogurt you use will depend on how thick your protein powder is.
16
2.
17
Cookies will keep fresh in the refrigerator for 2-3 days, after this they are best frozen.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cups Blueberry Greek Yogurt, 1/2 cups Mashed Ripe Banana, 1/4 cups Honey, 1 cup Dates, Roughly Chopped, and more.

Yes, Pomegranate Banana Yogurt Breakfast Cookie falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pomegranate Banana Yogurt Breakfast Cookie

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