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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Buckle with Vanilla Ice Cream

Recipe courtesy of Nancy Fuller

Banana "Ice Cream" Fakeout

Recipe courtesy of Rachael Ray

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Dirty P's Garlic-Ginger Chicken Thighs

Recipe courtesy of Guy Fieri

Peach-Oat Breakfast Ice Pops

Recipe courtesy of Food Network Kitchen

Healthy Breakfast Muffins

Recipe courtesy of Ree Drummond

Healthy Breakfast Sandwich

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.