Preheat oven to 350°F and line a baking sheet with parchment paper.

In a small food processor, combine 1/2 cup blueberry yogurt, 1/2 cup mashed banana, 1/4 cup honey, 1 cup roughly chopped dates, 1 large egg white, and 1/2 teaspoon vanilla extract. Process until the dates are broken into small pieces and the mixture is uniform.

In a large bowl, stir together 1 cup rolled old‑fashioned oats, 1 cup oat flour, 1/2 teaspoon ginger powder, 2 teaspoons cinnamon, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 cup slivered almonds.

Pour the yogurt/date mixture into the dry ingredients and stir until just combined. Fold in 1/4 cup pomegranate seeds and reserve 2 tablespoons pomegranate seeds for topping. The dough will be quite wet.

Using a 1/4‑cup measure, drop portions of dough onto the prepared baking sheet, spacing them evenly. Flatten each mound with a fork to your desired thickness.

Bake for 12–13 minutes, until the cookies feel just set and edges are lightly firm. Remove from oven.

Transfer cookies to a cooling rack and let cool completely before frosting.

To make the frosting, stir together 2 tablespoons vanilla protein powder with 2–3 tablespoons blueberry yogurt (start with 2 tablespoons and add more to reach a spreadable consistency).

When the cookies are fully cooled, spread or pipe the frosting onto each cookie and sprinkle the reserved 2 tablespoons pomegranate seeds on top.