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Yogurt Breakfast Pops

Serves 9


    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.


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


    Yogurt Breakfast Pops


      • 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


      Per serving:

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




      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.



      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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