Breakfast Popsicles
Serves: 10
  • 20 tsp Granola
  • 10 tsp Pomegranate Seeds
  • 10 tsp Fresh Mango (chopped)
  • 1.5 cups Honey Vanilla Greek Yogurt
  • ½ cup Almond Milk (Vanilla flavor)
  1. For this recipe, you will need to use a popsicle mold and popsicle sticks
  2. I use the Norpro Popsicle maker and it makes 10 popsicles, this recipe is based on using that popsicle mold.
  3. Place 1 tsp of Granola in each popsicle mold, then layer 1 tsp Pomegranate seeds and 1 tsp chopped Mango in each mold. Set aside.
  4. In a large glass measuring/pouring dish, combine Greek Yogurt and Almond Milk. Mix until combined. Distribute mixture into the popsicle mold, leaving a small amount at the top. Use a wooden skewer to gently stir up the bottoms of the popsicles so the yogurt mixture reaches all the way down. Place 1 tsp of granola on the tops of each popsicle.
  5. Place the popsicle top on the mold and insert 10 popsicle sticks.
  6. Let freeze overnight. Remove popsicles from the mold (leave mold out for a few minutes or run hot water along the sides). Wrap popsicles in parchment paper and store in a gallon resealable bag.
  7. Adapted recipe from Epicurious
Recipe by Dining with Alice at