It’s still pretty warm outside and there’s plenty of time to enjoy these Granola and Yogurt Breakfast Popsicles, perfectly crafted for kids with dairy-free yogurt as the base.
It all starts with organic almonds, which are grown on fourth-generation family farms in California’s sunny San Joaquin Valley. The AYO team love and nurture their almonds, and then turn them into scrumptious, dairy-free yogurt blended with organic fruit or vanilla. The result is luscious, probiotic-rich yogurt. Recipe will make approximately 6 servings.
Granola and Yogurt Breakfast Popsicles Recipe
1 1/4 cups AYO Strawberry Yogurt
1/2 cups chopped fresh berries (strawberries, blueberries, raspberries, blackberries)
4 teaspoons pure maple syrup, divided
1 teaspoon vanilla extract
6 tablespoons large granola crumbles
Stir yogurt, berries, 2 teaspoons maple syrup and vanilla extract together in a medium bowl. Divide among six 3-ounce popsicle molds. Stir granola and the remaining 2 tablespoons of maple syrup together in a small bowl. Top each popsicle with 1 tablespoon of the granola mixture. Insert popsicle sticks and freeze overnight.
To make ahead: Store popsicles in the freezer for up to 1 week.
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I like the idea of adding granola to yogurt popsicles. They would make a special breakfast treat.
This looks tastier and healthier than any treat I buy at the store. I would share these with my grandkids anytime.
That is nice an would be a wonderful breakfast for kids.