I’ve mentioned before that I’m not really a breakfast person. Give me a cup of coffee and a bowl of yogurt, maybe a granola bar, and I’ll be fine until lunch. When I get tired of my morning routine, I look for something to mix it up.
Now that warmer weather is (almost) here to stay, I finally got to make these Yogurt Parfait Breakfast Popsicles I’ve been dreaming of for a while. Yes, that’s right. Popsicles for breakfast. Your inner teenager who would eat Ben & Jerry’s first thing in the morning can finally rejoice! These are the same fruit, yogurt and granola bowls I make for myself, frozen in popsicle form, making for an easy, on-the-go breakfast.
To make these Yogurt Parfait Breakfast Popsicles, you’ll make a berry and sugar mixture — I used strawberries and raspberries, but you could use blueberries, blackberries or cherries — and a mixture of granola and sweetened plain yogurt. Layer the two mixtures into popsicle molds and add sticks (affiliate links!). Freeze until solid, and then they’ll be ready to enjoy any time you wish.
I recommend eating them on hot mornings. Really, you don’t know what you’re missing. Popsicles are the new cake when it comes to breakfast. Trust me. // susannah
Click through to see the recipe for Yogurt Parfait Breakfast Popsicles!
Yields 4 popsicles
A make-ahead, frozen breakfast treat with layers of granola, fresh fruit, Greek yogurt and a hint of sweetness — perfect for busy summer mornings.
1 hrPrep Time
6 hrCook Time
7 hrTotal Time
- Macerate the fruit. In a large mixing bowl, stir together strawberries, raspberries and sugar. Let sit at room temperature for 15 minutes. Mash gently with a potato masher, but do not over-mash to the point of a puree. The resulting mixture will be juicy with large chunks remaining.
- Prepare yogurt mixture. In another bowl, stir together Greek yogurt and milk to thin the yogurt and help it freeze. Stir in agave or honey until combined.
- Prepare granola mixture. Add granola to another bowl, and stir in 1/4 cup of the yogurt mixture.
- Make the layers and freeze. Spoon in the mixtures in six layers into clean and dry popsicle molds. Start with the yogurt mixture, then the granola mixture, then the fruit mixture — filling the molds halfway. Place on a level shelf in the freezer. Allow to set up, about 15-30 minutes. Remove from freezer and insert popsicle sticks. Then repeat the layers until the molds are filled to the top. Freeze until all the way frozen, about 4 to 6 hours.
- Remove the popsicles from the molds. Once frozen, run the tips of the molds under lukewarm water to set the popicles free. Wrap the popsicles individually in plastic wrap or zip-lock bags. Store in the freezer for up to 6 weeks.