Yogurt and Oat Pops

Yogurt pops get the benefit of added oats to give a healthy and filling boost to these frozen treats as part of a complete breakfast.

Yogurt and oatmeal popsPhoto: Quaker® Oats
Servings Prep Time Cook Time
10 15minutes 6hours (freezing time)
Servings Prep Time
10 15minutes
Cook Time
6hours (freezing time)
  1. In a food processor, purée raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
  2. Reserve 1 tbsp (15 mL) oats. Mix together remaining oats and honey, and yogurt.
  3. Spoon 2 tsp (10 mL) raspberry purée into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds. Top evenly with remaining raspberry purée. Swirl together using butter knife or spoon.
  4. Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds. Freeze for about 6 hours or until set. To release, dip moulds briefly in hot water.
Recipe Notes

Nutrition Facts (Per 1 Yogurt Pop):
Calories 100
Fat 1.5g
Cholesterol 5mg
Sodium 15mg
Carbohydrate 18g
Fibre 1g
Sugar 12g
Protein 5g