Yogurt Breakfast Pops
Ingredients
- 1 Tbsp melted coconut oil
- 3 Tbsp maple syrup divided
- 1/2 cup gluten-free old-fashioned rolled oats
- 2 Tbsp raw sunflower seeds
- 2 Tbsp unsweetened shredded coconut
- 1 Tbsp ground flaxseed
- 1 Tbsp raw hemp hearts
- 1/4 tsp ground cinnamon
- 1 1/4 cups plain yogurt or nondairy yogurt of choice
- 3/4 cup finely chopped strawberries
- 3/4 cup quartered raspberries
- 1 tsp vanilla extract
Instructions
Granola
- In medium-sized frying pan, bring coconut oil and 2 Tbsp maple syrup to a boil over medium heat.
- Stir in oats, sunflower seeds, shredded coconut, ground flaxseed, hemp hearts, and cinnamon.
- Cook, stirring often, until granola is toasted, golden brown, and fragrant, about 4 to 6 minutes.
- Remove frying pan from heat and allow granola to cool to room temperature in pan. Once cooled, granola may be stored in airtight container at room temperature for up to 1 week.
Popsicles
- In medium bowl, with rubber spatula, fold together yogurt, chopped berries, vanilla, and 1 Tbsp maple syrup.
- Divide mixture among 9 - 3 oz popsicle molds. Top each popsicle with about 2 Tbsp granola and gently press into yogurt mixture until just submerged. Reserve any remaining granola for another use.
- Insert popsicle sticks and freeze until solid, at least 4 hours or overnight.
- Unmold and enjoy. Yogurt pops will keep in freezer for up to 1 week.
Notes
Per serving: 69 calories; 3 g protein; 2 g total fat (1 g sat. fat); 10 g total carbohydrates (7 g sugars, 2 g fiber); 27 mg sodium