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
Save Recipe Print
Healthy Blueberry-Oat Breakfast Ice Pops
Total:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Shrimp Gumbo

Recipe courtesy of Alton Brown

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Peach-Oat Breakfast Ice Pops

Recipe courtesy of Food Network Kitchen

Overnight Oats: No-Cook Blueberry-Almond Oatmeal

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword