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