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.
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  • Level: Easy
  • Total: 8 hr 5 min (includes freezing time)
  • Active: 5 min
  • Yield: 6 servings
  • Nutrition Info
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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


Special equipment:
Six 3- to 4-ounce ice pop molds
  1. 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.
  2. Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.
  3. 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.

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