Breakfast Popsicles

Grab a chilled breakfast on the go this summer with a yogurt, granola & fruit popsicle.

1 1/4 cups vanilla yogurt (if you have Greek vanilla yogurt, mix together 1 cup yogurt with 1/4 cup milk of your choice, to make it pourable)
1 1/2 cups fresh fruit, chopped or sliced if large (we used blueberries, strawberries, & bananas)
1/3 cup granola mixed with about 2 tablespoons yogurt (If the granola is really clumpy, break up the clumps. Use enough yogurt to make it stick together)
Equipment: popsicle mold*

1. Spoon about 2 tablespoons yogurt into 6 popsicle molds. Then alternate between fruit and yogurt to fill up the molds. Tap or gently squeeze the molds to make sure they are filling completely. When they are almost full, top off with the granola mixture.
2. Insert the popsicle sticks and freeze for several hours or overnight. To loosen them from the mold, dip in hot water for a minute or so, being careful not to splash the water onto the popsicles themselves. Makes 6 popsicles. If you don’t eat them right away, wrap in wax paper or parchment paper, place in a plastic bag, and store in the freezer.

*Oryana West sells popsicle molds. This is the mold we used. The recipe only fills 6 of the molds but you can easily increase the amounts to fill all of them.