Frozen Popsicles for Breakfast
OK I will admit right now that I have eaten these Strawberry Yogurt Granola Pops for breakfast. I mean, why not? There is creamy yogurt, fresh no-FODMAP strawberries and a bit of crunchy granola. They just happen to be assembled into a popsicle form, which we typically associate with dessert.
I didn’t invent these. If you Google them you will see that the concept of “frozen breakfast parfaits” and “frozen breakfast pops” are a thing – on blogs, Pinterest and beyond.
What we have done is create a recipe that is low FODMAP, so that we can all enjoy this trend.
We have several popsicle recipe for you from which to choose, from Arnold Palmer Ice Pops to ones that feature coconut water and fresh fruit (and are incredibly gorgeous) and what these all have in common is that popsicle molds will vary in volume from brand to brand, so take this recipe as a model of approach. Of course for us it is very important to pay attention to the suggested amounts of ingredients to keep these low FODMAP.
Choose Your Granola
You can use purchased low FODMAP granola, or used one of ours, such as our Gingersnap Granola. If you are shopping for granola just keep an eye out for high(er) FODMAP ingredients such as honey, agave, wheat or rye flakes etc.
By the way, most pop molds come with their own “sticks” or holders. I found these red dyed popsicle sticks in a craft store and thought that they would look pretty in these Strawberry Yogurt Granola Pops. They did, until I grabbed one to eat a pop and the dye came off all over my fingers and hands as seen below. Lesson learned. Stick with the plain wooden ones, if improvising.
Strawberry Yogurt Granola Pops
We have been known to eat these Strawberry Yogurt Granola Pops for breakfast! But we hear they make a nice dessert or snack as well.
Ingredients:
- 1 pound (455 g) strawberries, hulled and halved
- 6 tablespoons maple syrup, divided
- 1/2 teaspoon lemon juice
- 1 cup (245 g) lactose-free yogurt
- 1/2 teaspoon vanilla
- 1/2 cup (57 g) low FODMAP granola,, divided
Preparation:
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Place berries, 4 tablespoons of maple syrup and lemon juice in a blender carafe and purée until smooth; set aside. In a small bowl gently whisk together the yogurt, remaining 2 tablespoons maple syrup and vanilla; set aside.
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Sprinkle about 1 tablespoon of granola in the bottom of each mold, then dollop some of the strawberry purée and yogurt alternately in each mold. They will all be different and fabulous in their own way; don’t fret. Just get in there and dollop! Top off each pop with another 1 tablespoon of granola and place sticks or holders in place.
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Freeze overnight. Run some warm water around the outside of the molds to help release the pops. Serve for breakfast! Or for a snack or dessert anytime of day.
