Healthy Blueberry-Oat Breakfast Ice Pops

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.]

Total Time:
8 hr 5 min
Prep:
5 min
Inactive:
8 hr

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups blueberries
  • 2/3 cup unsweetened hazelnut milk
  • 1/4 cup old-fashioned rolled oats
  • 3 tablespoons honey
  • 2 tablespoons blueberry preserves
  • Juice of 1/2 lemon
  • Kosher salt
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.

  • Per serving: Calories 100; Fat 1 g (Saturated 0 g); Cholesterol 0 mg; Sodium 35 mg; Carbohydrate 25 g; Fiber 2 g; Sugars 19 g; Protein 1 g

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Notes: The pops will keep in the freezer for up to 2 weeks.


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    This recipe is featured in:

    Healthy Weeknight Dinners