Yogurt Breakfast Pops
  • 1 Tbsp melted coconut oil
  • 3 Tbsp maple syrupdivided
  • 1/2cup gluten-freeold-fashioned rolled oats
  • 2 Tbsp raw sunflower seeds
  • 2 Tbsp unsweetened shredded coconut
  • 1 Tbsp ground flaxseed
  • 1 Tbsp raw hemp hearts
  • 1/4tsp ground cinnamon
  • 1 1/4cups plain yogurt or nondairy yogurt of choice
  • 3/4cup finely chopped strawberries
  • 3/4cup quartered raspberries
  • 1tsp vanilla extract
  1. In medium-sized frying pan, bring coconut oil and 2 Tbsp maple syrup to a boil over medium heat.
  2. Stir in oats, sunflower seeds, shredded coconut, ground flaxseed, hemp hearts, and cinnamon.
  3. Cook, stirring often, until granola is toasted, golden brown, and fragrant, about 4 to 6 minutes.
  4. 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.
  1. In medium bowl, with rubber spatula, fold together yogurt, chopped berries, vanilla, and 1 Tbsp maple syrup.
  2. 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.
  3. Insert popsicle sticks and freeze until solid, at least 4 hours or overnight.
  4. Unmold and enjoy. Yogurt pops will keep in freezer for up to 1 week.
Recipe 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