If you’re the type to dream up sweeter mornings or need an on-the-go power snack, the Breakfast Cookies With Banana and Pomegranate Recipe will absolutely change your breakfast routine forever. These cookies are naturally sweetened with ripe bananas, have pops of juicy pomegranate, and are packed with fiber-rich oats and healthy fats to keep you satisfied well into lunch. Plus, they’re incredibly easy to make, gluten-free, and can be customized to suit your cravings. There’s nothing quite as delightful as biting into a soft, chewy cookie that’s also good for you!
Ingredients You’ll Need
The magic of the Breakfast Cookies With Banana and Pomegranate Recipe is that each ingredient melds together for a breakfast treat that’s as beautiful as it is wholesome. Every element adds either sweetness, texture, or a burst of flavor, and the best part is you probably have most of these already in your pantry.
- Bananas: Ripe bananas act as a natural sweetener and bind the cookie dough for tenderness and moisture.
- Old-fashioned oats: Oats give structure, chewiness, and fiber to keep you full all morning.
- Almond butter or peanut butter: Your favorite nut butter provides richness, a creamy texture, and a dose of healthy fat.
- Honey or maple syrup: Either will add just the right amount of natural sweetness—choose your favorite for a personalized touch.
- Vanilla extract: Vanilla brightens and enhances all the other flavors in these cookies.
- Cinnamon: A sprinkle of cinnamon adds cozy warmth to every bite.
- Salt: Just a pinch balances the sweetness and deepens the flavor profile.
- Pomegranate arils: Juicy, tart pomegranate seeds give these cookies bursts of flavor and vibrant color.
- Chopped walnuts or almonds (optional): Add these if you love a bit of nutty crunch in your cookies.
- Ground flaxseed or chia seeds (optional): Perfect if you want to amp up the fiber and omega-3s for an even healthier treat.
How to Make Breakfast Cookies With Banana and Pomegranate Recipe
Step 1: Prep the Baking Sheet
Kick things off by preheating your oven to 350°F. Line a baking sheet with parchment paper—this ensures your cookies won’t stick and cleanup is a breeze. Evenly spaced cookies bake more consistently, so get your tray ready!
Step 2: Mash and Mix the Wet Ingredients
In a large mixing bowl, toss in those ripe bananas and mash them well with a fork until they’re as smooth as possible. Add in your nut butter, honey or maple syrup, vanilla extract, cinnamon, and salt. Mix thoroughly until everything becomes a creamy, unified batter that smells irresistible.
Step 3: Stir in the Oats and Seeds
Pour in your old-fashioned oats and, if you’re using them, the ground flaxseed or chia seeds. Stir to combine until all the oats are coated with the luscious banana mixture. This step is where you’ll start to see the dough coming together—thick and chunky, just right for scooping.
Step 4: Fold in Pomegranate and Nuts
Gently fold in the pomegranate arils and any chopped nuts you’re using. Stir softly so the pomegranate seeds don’t break open—you want those gorgeous ruby gems to stay whole for a juicy surprise in each cookie.
Step 5: Shape and Bake the Cookies
Use a spoon or cookie scoop to drop heaping 2-tablespoon portions of dough onto your parchment-lined baking sheet. Space them about 2 inches apart, then flatten each mound slightly with the back of your spoon—they won’t spread much as they bake. Pop them in the oven for 12 to 15 minutes, until the cookies are set and the edges just begin to turn golden.
Step 6: Cool and Enjoy
Once baked, let the cookies cool on the pan for about 5 minutes (they’ll firm up as they cool), then transfer to a wire rack to cool completely. Trust me, they’re worth the wait! The aroma alone will have everyone hovering in the kitchen.
How to Serve Breakfast Cookies With Banana and Pomegranate Recipe
Garnishes
For a finishing touch, sprinkle extra pomegranate arils on top of your cookies after baking. A light dusting of cinnamon, a drizzle of honey, or even a pinch of flaked sea salt will make these look straight out of a bakery display.
Side Dishes
Pair your cookies with a creamy Greek yogurt bowl or a glass of almond milk for a balanced breakfast. Fresh fruit like orange slices or berries on the side emphasizes the naturally sweet flavors of the Breakfast Cookies With Banana and Pomegranate Recipe.
Creative Ways to Present
Stack the cookies in a jar and tie it with a ribbon for a charming edible gift. For brunch, arrange them on a platter with fresh fruit or layer them in a parfait with yogurt and more pomegranate for eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days. If you prefer them a bit chilled—or want them to last longer—pop the container in the fridge, where they’ll stay tasty for up to a week.
Freezing
If you want to prep a big batch of this Breakfast Cookies With Banana and Pomegranate Recipe, you’ll be happy to know that they freeze beautifully! Let the cookies cool completely, then place them on a baking sheet to freeze until solid before transferring to a freezer bag. They’ll keep for up to three months.
Reheating
To recapture that fresh-from-the-oven taste, simply warm a cookie in the microwave for about 10 to 15 seconds. Alternatively, pop them in a warm oven for a couple of minutes—the pomegranate arils get extra juicy!
FAQs
Can I use frozen pomegranate arils?
Absolutely! If using frozen arils, thaw and pat them dry with a paper towel to avoid extra moisture in the cookie dough. This preserves the lovely chewy texture of the Breakfast Cookies With Banana and Pomegranate Recipe.
What’s the best substitute for nut butter if I have an allergy?
If nuts are off the table, sunflower seed butter is a fantastic alternative. It keeps the cookies rich and moist without any allergens, and the flavor pairs nicely with both banana and pomegranate.
Are these cookies suitable for kids?
Yes! Kids adore the sweet, soft texture and parents love that there’s no refined sugar. They’re perfect for lunchboxes or a quick, wholesome after-school treat.
Can I double or halve the recipe?
This Breakfast Cookies With Banana and Pomegranate Recipe is easy to scale up or down. Just adjust all the ingredient quantities accordingly. If you make a double batch, freeze extra cookies for super-fast breakfasts later!
Can I add chocolate chips or dried fruit?
Definitely! Mini chocolate chips or dried cranberries work beautifully for a fun twist. Just keep the mix-ins to about ½ cup to maintain the right cookie texture.
Final Thoughts
If you’re looking for a feel-good start to your day or a sweet snack to share, try this Breakfast Cookies With Banana and Pomegranate Recipe—you’ll be surprised how deliciously easy healthy baking can be. These cookies are a little pop of happiness, packed with flavor and nutrition. Happy baking, and let me know how you like them!
Print
Breakfast Cookies With Banana and Pomegranate Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Breakfast Cookies with Banana and Pomegranate are a delicious and nutritious way to start your day. Packed with wholesome ingredients and natural sweetness, these cookies are perfect for a quick breakfast or a satisfying snack.
Ingredients
For the Cookies:
- 2 ripe bananas (mashed)
- 1½ cups old-fashioned oats
- ½ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- â…“ cup pomegranate arils
- ¼ cup chopped walnuts or almonds (optional)
- 2 tablespoons ground flaxseed or chia seeds (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, nut butter, honey or maple syrup, vanilla extract, cinnamon, and salt until smooth.
- Add dry ingredients: Stir in the oats, flaxseed or chia seeds, and mix until fully combined. Gently fold in the pomegranate arils and nuts.
- Bake: Drop portions of dough onto the baking sheet, flatten slightly, and bake for 12–15 minutes until set and golden.
- Cool and store: Cool on the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container at room temperature or refrigerate.
Notes
- These cookies are naturally sweetened and perfect for breakfast or snacks.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze the cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
