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Fruity Yogurt Parfait Popsicles
You can use any fruit you like for these delicious breakfast popsicles! They're great all summer long for quick snacks.
Course
Breakfast
Cuisine
American
Season
Fall, Spring, Summer
Key Ingredient
Yogurt
Diet
Gluten-free, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Author
Charity Beth Long
Ingredients
Quinoa:
1¼
cups
water
1
tablespoon
honey
1
tablespoon
vanilla extract
½
teaspoon
sea salt
1
cup
quinoa
Granola:
2
tablespoons
vegetable oil
2
tablespoons
honey
1
tablespoon
vanilla extract
⅓
cup
dark brown sugar
½
teaspoon
sea salt
½
teaspoon
cinnamon
Prepared quinoa
1
cup
sliced almonds
1
cup
oats
1
cup
unsweetened coconut
Fruit puree:
Fresh fruit
1
cup
water
1
cup
sugar
Popsicles:
Vanilla yogurt
Granola
Fruit puree
Instructions
Quinoa:
Combine quinoa, water, honey, vanilla extract, and salt in a small sauce pan.
Bring to a boil, then cover and reduce to a simmer.
Cook, stirring occasionally, until liquid is absorbed and quinoa is soft, about 10-15 minutes.
Granola:
Preheat oven to 325.
Line a cookie sheet with parchment or aluminum foil.
In a bowl, combine oil, honey, vanilla extract, salt, sugar, and cinnamon.
Add in prepared quinoa, oats, almonds and coconut. and toss.
Spread mixture onto cookie sheet in a thin, even layer.
Bake, stirring every 10-15 minutes, until granola is golden brown, about 30 minutes.
Freeze granola.
Fruit puree:
Make a simple syrup by combining the water and sugar in a small sauce pan over medium heat, until sugar crystals have dissolved.
Blend your fruit of choice adding simple syrup to taste.
Assembly:
Layer vanilla yogurt, fruit puree and frozen granola into popsicle molds and freeze.
Notes
Freezing the granola before assembling the pops keeps the granola from getting soggy. Don't skip this step!