Would you eat an ice pop for breakfast? When that pop is homemade with granola, yogurt and fruit--and without sugar and additives--the answer is a resounding YES! This refreshing treat makes a wholesome on-the-go breakfast on busy school days, and it just happens to be diary- and gluten-free.
Makes 4 ice pops in an average-sized mold
Required equipment:
Ice pop mold
Wooden craft sticks (only needed if your ice pop mold does not have handles)
Ingredients:
3/4 cup your favorite Michele's Granola or Toasted Muesli variety, divided
2 Forager Project 5.3 oz cashewmilk yogurt cups, any varieties*
1 tablespoon pure maple syrup
1/4 cup fresh, frozen or freeze-fried fruit
Directions:
- Add 1/4 cup granola chunks to a small bowl and drizzle the maple syrup over it. Gently mix to coat and set aside.
- In a bowl, mix the remaining 1/2 cup of granola, yogurt and fruit.
- Use a spoon to fill the molds with the yogurt mixture, tapping the mold on the countertop periodically to pop any air bubbles.
- Once the wells of the mold are filled, tap the mold once more, then add the maple syrup-coated granola to the top of each mold, gently pressing into the yogurt. Place in your craft stick or handle that comes with your mold. Freeze overnight, unmold and enjoy! Store in your freezer for up to one week.
* Kitchen tip: For a fun tie dye effect, use one vanilla or plain yogurt cup, and one fruit variety. Layer them into the molds rather than stirring them together.