Originally posted June 23, 2015. Revised and updated July 29, 2016.
For a busy mom, breakfast has to be the most challenging meal of the day. In my house, no one can ever agree on what they want to eat.
There have been mornings when some of the kids are clamoring for a hot meal while I can barely get the others to eat a handful of dry cereal. Yogurt has always been something they can all agree on.
Now that the weather is warmer, I have been freezing Greek yogurt tubes and handing them out as the kids head out the door to the bus stop. This is significantly more nutritious than homemade ice cream, which they also love, and it still manages to be a great cooling food for summer.
This one-handed breakfast is cold, sweet, and healthy, but I still felt like there was something missing.
I decided that I wanted to recreate a homemade frozen yogurt for the kids to enjoy on their way to school or camp. Instead of yogurt tubes, I wanted to create frozen yogurt popsicles packed with fresh fruit and oats using a set of popsicle molds.
I dug out our favorite popsicle molds and headed out to the market where I picked up a large container of vanilla yogurt, a few pints of fresh blueberries, and a bag granola.
My kids love to eat granola by the handful, especially a batch of homemade granola. So I always keep extra in my pantry! I found that any flavor works for these breakfast pops. I usually look for varieties packed with extra protein.
Whenever I have a berry surplus I make a sweet berry jam, which we put on top of waffles and ice cream. This jam is perfect to infuse the popsicles with. You could always use store bought jam or fruit syrup if you are short on time.
I chose blueberries for this recipe because they were plentiful at the market, but I have used strawberries, raspberries, and blackberries (and even a mixture of berries) to create my jam. If berries are not in season, you can always use frozen berries instead.
Cooking By the Numbers…
For the Jam:
Step 1 – Combine Blueberries & Sugar
Place the blueberries and sugar in a medium-sized saucepan over medium heat, and stir to combine.
Step 2 – Cook the Jam
Continue to cook the berry and sugar mixture for about 30 minutes until thickened, stirring occasionally.
Step 3 – Cool (or Chill)
Using a rubber spatula, scrape your homemade jam into a bowl. Set it aside to cool before proceeding with the rest of the recipe.
To speed this process along, try placing the jam in a large stainless steel mixing bowl nestled into another large bowl filled with ice and a little bit of water. Be sure that the water does not come up over the lid of the bowl of jam when you set it into the ice bath.
Stir occasionally, so the jam cools evenly. When it reaches room temperature, you can place your jam in the refrigerator or freezer to chill even faster.
For the Popsicles:
Step 1 – Make the Yogurt Mixture
Place the vanilla yogurt, 1/4 cup granola, and 1/4 cup of your homemade jam in a medium-sized bowl, and stir to combine.
Step 2 – Fill the Molds
These are going to be layered popsicles, so you should set your popsicle molds up in a stand if they came with one, so they’ll be easier to fill.
First, place a heaping spoonful of the yogurt mixture in the bottom of each mold.
Next, add a heaping spoonful of granola.
Follow this with a spoonful or two of the jam, and a few fresh blueberries, if you’d like.
Continue layering in this order until all of the molds are filled, finishing with either yogurt or granola.
If you have leftover yogurt mixture at this point, you can save it in the refrigerator for a few days to make your next batch.
Step 3 – Insert Sticks
Make sure your molds are filled to the fill line (or within about an inch of the top) and no more. Fillings will expand as they freeze, and popsicles can be difficult to remove from overfilled molds!
Insert the sticks into each mold, according to the manufacturer’s directions.
Step 4 – Freeze
Freeze your pops until they’re solid, about 6 hours depending on the size of your molds and freezer temperatures. I like to make this recipe the night before, so they’re ready for breakfast in the morning.
Step 5 – Unmold & Enjoy!
Unmold your pops, giving them a few minutes to defrost on the counter or running the molds quickly under warm water so they will be easier to release. Serve immediately.
If you want to keep your popsicles in the freezer for more than a day or two, recommended them from the molds is recommended, especially if they are not airtight. Individual popsicles may be wrapped tightly in plastic and then stored in a zip-top bag in the freezer for several weeks.
Time to Jam Out!
If you run out of flavored yogurt or granola, don’t forget – this homemade blueberry jam is also delicious spread on fresh homemade scones or muffins, and it’s made with no artificial sweeteners or high fructose corn syrup, and no artificial food coloring!
What’s your favorite popsicle flavor or fashion? We’ve seen many through here besides the breakfast-y type: such as Mexican paletas, coffee creations, even some delicious ones strictly for grown-ups as rum-filled treats.
Send us your suggestions and questions about this recipe in the comments!
Photos by Kendall Vanderslice, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Additional writing and editing contributed by Allison Sidhu.
About Jennifer Swartvagher
Jennifer is an experienced journalist and author. Her work has been featured on TODAY Parents, The New York Times Blog, BlogHer, Scary Mommy, and scores of other parenting and cooking publications.