I love these “breakfast” popsicles. They’re tangy with yogurt, sweet with anti-oxidant-rich blueberries, and crunchy with homemade granola. Need a healthy meal that you can eat while vacuuming the stairs or mopping the floor or walking the pooch? This recipe is for you.
Before we get started, let me show you the results of my breakfast popsicle trials:
For one batch, I placed whole, wild blueberries in a popsicle mold, and filled the remaining space with yogurt and granola. The result was both picturesque and messy. After freezing, the berries disengaged themselves and fell into the waiting mouth of Lily the Beagle.
For the second batch, I first added yogurt to the molds, thinking it would hold a pocket of whole berries in place. But I was wrong, man. The popsicle fell apart as soon as I took a bite.
Finally, I pureed the berries in a food processor, and then stirred them into the yogurt. These popsicles froze to beautiful perfection, and they held their shape right down to the granola finish. Success at last!
Here’s the step-by-step recipe for the pureed version:
First, put 1 1/2 cups of wild blueberries in the work bowl of your food processor. I used frozen, store-bought wild blueberries which were thawed, just a little, in a microwave oven.
Add 2 tablespoons of strawberry jam…
And pulse the works until a thick, semi-smooth puree is achieved.
Then put 1 1/2 cups plain Greek yogurt in a bowl, and give it a good stir just to break up any clumps.
Add the blueberry puree, and stir. If you’d like your popsicles to exhibit a “swirl” design, stir only until streaks of purple are visible in the yogurt.
Spoon the mixture into popsicle molds, filling to within 1/4-inch of the top.
Fill the remaining space with the granola of your choice. I used my own, organic Cinnamon-Maple Granola. Click here for the recipe.
This next step is entirely up to you: drizzle a little honey over the granola, to “glue” it in place. Try not to make a mess.
Insert the popsicle sticks, and then freeze these babies for 4 hours or overnight.
To free the popsicles from their plastic prison, set them in a bowl of hot water for 30 seconds.
And then…
Enjoy these grown-up treats! They’re perfect for breakfast or anytime. And do feel free to amend the ingredients to suit your taste buds. You might like to try these “pops” with fresh or frozen raspberries, blackberries, or strawberries.
Here’s the printable:
Breakfast on a stick? You bet! These gorgeous popsicles are made with wild blueberries, Greek yogurt, and granola. They're healthy, delicious, and fun to eat.
Ingredients
- 1 1/2 cups wild blueberries, thawed if previously frozen
- 2 tablespoons strawberry jam
- 1 1/2 cups Greek yogurt
- Granola -- a tablespoon, or slightly more
- Honey -- a drizzle for each popsicle
Instructions
- Put the blueberries and jam in the workbowl of a food processor and process just until a thick puree is achieved. Put the yogurt in a medium bowl, and stir well to remove any clumps. Add the berry puree to the yogurt, and stir just to combine. Spoon the mixture into popsicle molds, filling to them to within 1/4-inch of the top. Finish with the granola and a drizzle of honey.
- Freeze for 4 hours or overnight. Then place the molds in a bowl of hot water for 30 seconds, and unmold the popsicles. Enjoy them on a hot summer morning, or anytime!
Enjoy this recipe? Get my email updates.
More recipes from Kevin’s Kitchen:
English Muffins!
Honey-Tamari Salmon on Quinoa (GF)
Tabbouleh with Heirloom Tomatoes and Zucchini
Brenda Johnson says
I was ever so happy to try 2 versions of these frozen treats- both delicious!!! I must admit the one that was “blended” was my favorite (it was easier to eat as it melted uniformly vs the “layered” one that had a tendency to fall off my stick in pieces!) Both versions are utterly refreshing and delicious though!!!! Creamy tart yogurt, sweet wild blueberries and a kiss of strawberry jam sprinkled with a bit of honey drizzled granola for some crunch- what’s not to love??? For breakfast, for a snack (for both!) you’ll enjoy them I am sure!! Thanks for sharing Kevin!!!
Kevin Lee Jacobs says
Hi Brenda – Thanks for the review!
Sarah says
Awesome, Kevin! I was looking for a way to use up frozen wild huckleberries. With all the ‘grands’ in and out of the house this summer, these are bound to be super helpful.
Also my 91 year old father is leaving us, a slow and painful process for all involved..BUT. He loves my granola, and can eat some every day, even when nothing else tastes good. Thanks you so much for sharing your recipie. Your posts have brought so much pleasure to so many, in ways you’ll probably never know!
Kevin Lee Jacobs says
Hi Sarah – Yes to huckleberries!
Emily says
I surprised my gardeners last year on a hot day, w/ something like this. It’s really nice. ‘O course I ate one along w/ ’em. We all loved it. Thanks.
Maggie says
The Blueberry Popsicles are calling! I’m outta here. LOL
Erin says
These look grrrrreat!! And since I am already partial to yogurt with berries and granola for breakfast these fit nicely into a summer routine! Question – do you think mixing in granola would work if one wanted to increase the granola factor or would it all get too soggy and fall apart?
Thanks as always Kevin!
Erin
Kevin Lee Jacobs says
Hi Erin – I think granola would freeze into the yogurt just fine. Enjoy!
Margie S. says
You’ve made my mouth water again Kevin! I’m going shopping today & will put the Greek yogurt on my shopping list …I might make these for the family reunion on the 11th it would be a wonderful healthy treat on such a hot weekend. What do you think about replacing the blueberries with raspberries or mulberries (I have these on hand) if not I’ll have to add blueberries to my shopping list too. Thanks for all of the lovely recipes!
Connie Hoffman says
Yummy! I’m having fun with a new Popsicle maker myself. Mostly fruit and yogurt combinations. But a fav is spicy V- juice with a squirt of lime and tequila or vodka. Viola! A Margarita Popsicle!
Mary in Iowa says
Yum! I snatched the first ripe blueberries and gobbled them right there at the bushes this morning. Can’t think why the birds haven’t found them. A giant, institutional size bag of wild berries rests in my freezer, so this is going to happen. Actually, I often make smoothies (never with ice cubes, aka, water) and freeze them in popsickle molds or paper/plastic cups. Instant refreshment on blistering hot days–like today, which is predicted to hit 98. Thanks for the reminder, Kevin.
Kevin Lee Jacobs says
Hi Margie – raspberries or mulberries will certainly work with this recipe. Enjoy!
Hi Connie Hoffman – Margarita Popsicle? Now we’re talkin’!
Hi Mary in Iowa – Blueberries already? Lucky you!
Leslie Wirpsa says
Soooo excited about this! I am planting honeyberry bushes and may combine that fruit with raspberries. How did you know I vaccuum whilst eating breakfast?
Beverly, zone 6, eastern PA says
Alas, I have no popsicle mold.
What is wrong with me?
JoAnne says
Made the pops to bring to a picnic today. The recipe was too much for my 6 part mold, but we had fun eating the remaining mixture for a snack later.
Barb says
This sounds better than ice cream – and no guilt!
David Deutsch says
These Popsicles look heavenly. By the way, I think there is a vision of the Virgin Mary in your Greek yogurt mixing bowl. Take a close look. Now you must call these confections Our Lady of the Blueberries Popsicles. This isn’t the first celestial dessert you’ve given us. Thank you, Kevin.
Vickie P says
Oh, these look heavenly! And the fruit choices are endless! Can’t wait to try!