We blended and froze yogurt, granola, and berries to come up with the perfect summer breakfast.
Reinvent the breakfast parfait by freezing its basic ingredients (yogurt, granola, and fruit) into ice pops. Here, we used berries that are high in antioxidants such as vitamins C and A, which protect your body from free radicals-unstable molecules that can damage cells.
These recipes originally appeared in Clean Eating Magazine. For more healthy recipes, visit cleaneating.com.
- ½ cup old-fashioned rolled oat
- ¼ cup raw unsalted cashews, chopped
- 1 tbsp golden flaxseeds, ground
- 3 tbsp raw honey, divided
- 1 tbsp coconut oil, melted
- 1½ cups whole-milk Greek yogurt
- ¾ cup plain unsweetened almond milk
- ½ tsp pure vanilla extract
- 1 cup raspberries, halved
- ½ cup blackberries, halved
- 8 3-oz pop molds
1. Heat oven to 300°. In a bowl, combine oats, cashews, and flaxseeds. Drizzle with 1 tbsp honey and oil, and stir to coat. Spread onto a large, rimmed, parchment-lined baking sheet. Bake for 15 minutes, stirring every 5 minutes. Let cool, about 15 minutes.
2. In the same bowl, combine yogurt, milk, remaining 2 tbsp honey, and vanilla. Spoon mixture into molds, filling them halfway. Divide half of the berries among molds. Using a chopstick or spoon, press berries down and against the sides of the mold. Top with half the granola. Repeat layers with remaining yogurt mixture, berries, and granola. Add a stick to each mold.
3. Freeze until set, at least 4 hours. To release pops, run mold under warm water until loose.
- Serving Size: 1
- Calories: 145
- Carbohydrate Content: 16 g
- Cholesterol Content: 6 mg
- Fat Content: 1 g
- Fiber Content: 2.5 g
- Protein Content: 6 g
- Sodium Content: 35 mg
- Sugar Content: 10 g
- Monounsaturated Fat Content: 2 g
- Polyunsaturated Fat Content: 1 g