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Yogurt Breakfast Pops

Serves 9

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    Yogurt Breakfast Pops

    These breakfast pops are the perfect way to start a summer day. The surprise addition of homemade granola embedded in the pop takes this from a snack-time treat to a filling breakfast to fuel the day ahead. Incorporating fermented foods, such as yogurt, into our diet helps to enhance the body’s absorption of proteins, vitamins, and minerals.

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    Customize these breakfast pops with whatever combination of fruit you have on hand. 

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    Yogurt Breakfast Pops

      Ingredients

      • 1 Tbsp (15 mL) coconut oil
      • 3 Tbsp (45 mL) maple syrup, divided
      • 1/2 cup (125 mL) gluten-free, old-fashioned rolled oats
      • 2 Tbsp (30 mL) raw sunflower seeds
      • 2 Tbsp (30 mL) unsweetened shredded coconut
      • 1 Tbsp (15 mL) ground flaxseed
      • 1 Tbsp (15 mL) raw hemp hearts
      • 1/4 tsp (1 mL) ground cinnamon
      • 1 1/4 cups (310 mL) plain yogurt or nondairy yogurt of choice
      • 3/4 cup (180 mL) finely chopped fresh strawberries
      • 3/4 cup (180 mL) halved fresh raspberries
      • 1 tsp (5 mL) vanilla extract

      Nutrition

      Per serving:

      • calories69
      • protein3 g
      • total fat2 g
        • sat. fat1 g
      • total carbohydrates10 g
        • sugars7 g
        • fibre2 g
      • sodium27 mg

      Directions

      01

      Granola

      Start by making granola. In medium-sized frying pan, bring coconut oil and 2 Tbsp (30 mL) maple syrup to a boil over medium heat. Stir in oats, sunflower seeds, shredded coconut, ground flaxseed, hemp hearts, and cinnamon. Cook, stirring often, until granola is toasted, golden brown, and fragrant, about 4 to 6 minutes. Remove frying pan from heat and allow granola to cool to room temperature in pan. Once cooled, granola may be stored in airtight container at room temperature for up to 1 week.

      02

      Popsicles

      To make popsicles, in medium bowl, with rubber spatula, fold together yogurt, chopped berries, vanilla, and 1 Tbsp (15 mL) maple syrup. Divide mixture among 9 - 3 oz (90 mL) popsicle moulds. Top each popsicle with about 2 Tbsp (30 mL) granola and gently press into yogurt mixture until just submerged. Reserve any remaining granola for another use. Insert popsicle sticks and freeze until solid, at least 4 hours or overnight. Unmould and enjoy. Yogurt pops will keep in freezer for up to 1 week.

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