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Beat Smoothie Fatigue with This Immunity-Boosting Breakfast Popsicle Recipe

We blended and froze yogurt, granola, and berries to come up with the perfect summer breakfast.

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Reinvent the breakfast parfait by freezing its basic ingredients (yogurt, granola, and fruit) into ice pops. Here, we used berries that are high in antioxidants such as vitamins C and A, which protect your body from free radicals-unstable molecules that can damage cells.

immunity-boosting yogurt berry breakfast popsicle
ANGUEL DIMOV (OF EVERGREEN KITCHEN)

These recipes originally appeared in Clean Eating Magazine. For more healthy recipes, visit cleaneating.com.

See also Berry-Almond Amaranth Porridge Delicious Enough for Any Meal

Servings
8
Prep Time
15 min
Cook Time
240 min
Duration
255 min

Ingredients

  • ½ cup old-fashioned rolled oat
  • ¼ cup raw unsalted cashews, chopped
  • 1 tbsp golden flaxseeds, ground
  • 3 tbsp raw honey, divided
  • 1 tbsp coconut oil, melted
  • 1½ cups whole-milk Greek yogurt
  • ¾ cup plain unsweetened almond milk
  • ½ tsp pure vanilla extract
  • 1 cup raspberries, halved
  • ½ cup blackberries, halved

Equipment

  • 8 3-oz pop molds

Preparation

1. Heat oven to 300°. In a bowl, combine oats, cashews, and flaxseeds. Drizzle with 1 tbsp honey and oil, and stir to coat. Spread onto a large, rimmed, parchment-lined baking sheet. Bake for 15 minutes, stirring every 5 minutes. Let cool, about 15 minutes.

2. In the same bowl, combine yogurt, milk, remaining 2 tbsp honey, and vanilla. Spoon mixture into molds, filling them halfway. Divide half of the berries among molds. Using a chopstick or spoon, press berries down and against the sides of the mold. Top with half the granola. Repeat layers with remaining yogurt mixture, berries, and granola. Add a stick to each mold.

3. Freeze until set, at least 4 hours. To release pops, run mold under warm water until loose.

Nutrition Information

  • Serving Size 1
  • Calories 145
  • Carbohydrate Content 16 g
  • Cholesterol Content 6 mg
  • Fat Content 1 g
  • Fiber Content 2.5 g
  • Protein Content 6 g
  • Sodium Content 35 mg
  • Sugar Content 10 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g