Makes 3 cups popsicle filling, enough for six-½ cup molds.

Popsicles for breakfast? Why not! Yogurt, granola and fresh fruit come together for an easy, versatile frozen fruit parfait on a stick.


  • 3 cups chopped fruit: strawberries, other berries or stone fruit (or 1 cup fruit jam/preserves)
  • ¼ cup granulated sugar or honey (omit if using fruit jam/preserves)
  • 1 cup plain Greek yogurt
  • ¼ to ½ cup milk
  • 2–3 Tbsp honey
  • ¾ cup granola
  • Optional: pinch of ground cinnamon


  1. Combine berries, cinnamon (if using), and ¼ cup sugar or honey in small
    saucepan and stir to combine. Let berries sit about 10 minutes.
  2. Bring to rapid simmer over medium-high heat, for about 10 minutes until berries are thick and jammy. Remove from heat and let cool to room temperature. You should have about 1 cup of jammy fruit.
  3. Whisk together Greek yogurt, ¼ cup milk, and 2 Tbsp honey in a medium bowl.
  4. Yogurt should be thick, but pourable, like regular yogurt. Add more milk as needed to get pourable consistency, and more honey to taste.
  5. Stir ¼ cup of yogurt mixture into granola so it’ll freeze more easily into the popsicles.
  6. Fill popsicle molds. Put a generous spoonful of yogurt at the bottom, then a few spoonfuls of granola and a spoonful or two of fruit. Layer ingredients until molds are filled ¼ inch from top. Use a popsicle stick or tap the molds lightly on the counter to get rid of any air bubbles.
  7. Insert popsicle sticks into each mold and freeze until solid, at least 6 hours. Will keep in freezer for several weeks.
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