Blueberries in June are like summer's candy - sweet, juicy, and the perfect addition to breakfast ice pops when the temperature soars. Blend the blueberry and oat mixture until very smooth to avoid large chunks of oats in the pops.
Recipe courtesy of Food Network Kitchen
Healthy Blueberry-Oat Breakfast Ice Pops
Total:
8 hr 5 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 5 min
Active:
5 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: Six 3- to 4-ounce ice pop molds

In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth.

Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.

Rest at room temperature for a few minutes before unmolding.

Cook's Note

The pops will keep in the freezer for up to 2 weeks.

IDEAS YOU'LL LOVE

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Breakfast Biscuits

Recipe courtesy of Ree Drummond

Breakfast Casserole

Recipe courtesy of Donna Dismore

Spicy Pop Pulled Pork

Recipe courtesy of Ree Drummond

Healthy and Flavor-Filled Soba Salad

Recipe courtesy of Rachael Ray

Breakfast Sausage

Recipe courtesy of Alton Brown

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking