granola parfait pops = dessert for breakfast!
We’re saying “buh-bye” to summer this week, and reluctantly trudging toward the dreaded #backtoschool.
But that doesn’t mean we still can’t have some fun, right?
And these pops prove it.
I’ve been wanting to make a granola parfait popsicle for a while now – I mean, pops for breakfast? Yes please!
And ALL GOOD too. My kids love anything “on a stick”, and this grab-and-go healthy treat will keep me in check throughout the busy day too.
Granola adds so much color, flavor and texture to any recipe that there there was little else needed to round out these pops.
Just some lightly sweetened Greek yogurt (to hold it all together and provide some tang) and a quick berry compote (for color and added nutrition), and you’ve got a fun, delicious “breakfast to go”!
1 cup raspberries
4 tablespoons honey, divided
1 1/2 cups Greek yogurt
1/2 cup milk
3/4 cup your favorite granola (I used Bear Naked Sea Salt Caramel Apple Granola here), plus extra for sprinkling
Combine raspberries and 2 tablespoons of the honey in a small saucepan and place over medium-high heat till bubbly. Reduce to a simmer and cook – stirring often – for about 10 minutes. Remove from heat and let cool.
While fruit is cooling combine the yogurt, milk and remaining 2 tablespoons of honey; stir 1/4 cup of the mixture into your 3/4 cup of granola.
To make the pops, layer the yogurt, fruit and granola till molds are filled, ending with a thin layer of yogurt and a sprinkling of granola. Add sticks and freeze overnight.
To release the pops, hold molds briefly under hot water.
This delicious recipe brought to you by Sheri Silver
1. If substituting strawberries, peaches or other larger fruit for the raspberries, coarsely chop enough to measure 1 cup.
2. While you could just drop the fresh fruit right into the popsicle molds, it will freeze up rock hard – making the pops less pleasant to eat. The quick-cook method used here takes just a few minutes, and makes all the difference.
3. Coating the granola with a bit of the yogurt creates a more cohesive pop, that is less likely to break as you remove it from your mold.
4. And speaking of yogurt – while I’m not a fan of eating yogurt straight up, I absolutely love it here, sweetened with some honey and layered with fruit and granola. If “tangy” is more your thing, simply reduce/eliminate the honey called for in that step.
5. If swapping out the Greek yogurt for traditional, eliminate the milk (as traditional yogurt is thinner), and increase the amount to 2 cups.
More “pops” on Pinterest!