Want a good start to your day?   Try prepping for the week ahead with these breakfast cookies and you’ll be set to crush the day with a coffee & cookie in hand. They are loaded with protein and packed with flavor. Such a great grab n’ go solution for busy mornings!

[ingredients title=”what you’ll need”]

  • ½ cup Greek yogurt
  • ½ cup banana mashed (about 1 large)
  • ¼ cup raw honey
  • 1 cup dates, roughly chopped
  • 1 large egg white
  • ½ teaspoon vanilla extract
  • 1 cup rolled old fashioned oats
  • 1 cup almond flour (or flour of your choice)
  • 3 teaspoons cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped hazelnuts (or almonds)
  • ¼ cup sunflower seeds
  • ¼ cup pomegranate seeds


[directions title=”Prep + Bake”]

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. In a large mixing bowl, combine oats, almond flour, cinnamon, baking powder, salt, sunflower seeds and chopped hazelnuts.
  4. Stir the yogurt mixture into the oat mixture until well combined. Then, gently stir in the pomegranate seeds. Your dough will be quite wet.  
  5. Drop the dough onto the prepared cookie sheet with a small ¼ measuring cup.  Flatten with a fork.
  6. Bake until the cookies feel just set, about 12 – 13 minutes.  Immediately transfer them to a cooling rack to cool completely & ENJOY!


*Tip  ~ Cookies will keep fresh in the refrigerator for 2-3 days, after this they are best frozen.


Makes about 1 dozen


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Author:  Jennifer Kuhar