OATS AND YOGHURT BREAKFAST POPS

OATS AND YOGHURT BREAKFAST POPS

Oats And Yoghurt Breakfast Pops are a refreshing, nutritious and kid-friendly way to enjoy breakfast on warm mornings. These pops combine creamy Greek yoghurt, hearty rolled oats and sweet mixed berries. This frozen delight provides protein, fibre and antioxidants in every bite. Mix and pour into moulds, and then freeze overnight. These pops are ideal for busy families, summer mornings or post-workout snacks. They require no cooking, just a few wholesome ingredients, and offer a fun and satisfying alternative to traditional breakfast bowls. These Oats and Yoghurt Breakfast Pops are made as a batch dessert ahead of time and are a grab-and-go dessert, which is a naturally sweet treat that supports healthy eating habits with zero fuss.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Freeze, Prepared in Advance, No-Cook

OCCASION/HOLIDAY

Summer, Family Reunion, Mother’s Day, Back to School, Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Low Fat, Quick & Easy, Vegetarian

DISH TYPE

Frozen Dessert

INGREDIENTS

• ½ cup Greek yoghurt (plain or vanilla)
• ¼ cup rolled oats
• 2 tablespoons mixed berries (fresh or frozen)

FULL NUTRITIONAL INFORMATION

• Calories: 210.0 kilocalories
• Fat: 9.1 grams
• Saturated Fat: 5.0 grams
• Carbohydrate: 21.1 grams
• Sugar: 6.9 grams
• Sodium: 68.0 milligrams
• Fibre 2.3 grams
• Protein: 13.4 grams
• Cholesterol: 19.2 milligrams
• Calcium: 106.5 milligrams
• Iron: 1.0 milligrams
• Potassium: 85.8 milligrams

PREPARATION

• Combine Base Ingredients: In a mixing bowl, add ½ cup Greek yoghurt and ¼ cup rolled oats. Stir well until the oats are fully coated and the Mixture becomes uniform.
• Add Berries: Gently fold in 2 tablespoons of mixed berries. If using frozen berries, allow them to thaw slightly before adding to prevent the yoghurt from stiffening too early.
• Fill Moulds: Spoon the Mixture into one or more silicone or reusable ice lolly moulds. Use the back of the spoon to press the Mixture down gently, ensuring there are no air pockets.
• Insert Sticks: Insert the sticks into the centre of each mould. If the Mixture is too soft to hold the stick upright, chill it briefly in the freezer for 15 to 20 minutes before inserting.
• Freeze Thoroughly: Place the moulds in the freezer and allow them to freeze for at least 4 to 6 hours or overnight for best results.
• Remove and Serve: Run the mould under warm water for 10 to 15 seconds to loosen. Gently pull the pop out and enjoy straight from the freezer.

PREP TIME

10 minutes

COOKING TIME

No cooking required

TIPS

• Use Silicone Moulds: Flexible silicone moulds make it easier to remove the pops without breaking them.
• Chop Berries Small: Chop larger berries into smaller pieces so they distribute evenly and freeze well.
• Let Mixture Rest: Let the oat-yoghurt mixture sit for 5 to 10 minutes before freezing for a smoother consistency.
• Portion Control: Use small moulds for snack-size servings or divide across ice cube trays with cocktail sticks.
• Avoid Watery Yoghurt: Use thick Greek-style yoghurt to prevent the pops from becoming icy or watery.

VARIATIONS

• Sweeten It: Add 1 teaspoon of honey or maple syrup for a slightly sweeter taste.
• Vegan Option: Replace Greek yoghurt with coconut or soy-based yoghurt to suit plant-based diets.
• Crunch Boost: Add 1 teaspoon of chia seeds or flaxseeds for texture and fibre.
• Tropical Twist: Use mango, pineapple or kiwi instead of berries for a summer island feel.
• Nutty Addition: Stir in a small spoonful of almond or peanut butter for a protein upgrade.
• Chocolate Delight: Mix in cocoa nibs or mini dark chocolate chips for a fun variation.

PREPPING AND STORAGE

• Fridge: These pops are not suitable for refrigerator storage; always store in the freezer.
• Freezer: Store in the freezer for up to 2 weeks. Please keep them in a sealed freezer bag or an airtight container to prevent freezer burn.
• Grab-and-Go: Pre-wrap each frozen pop in parchment paper for easy grab-and-go access.
• Batch Preparation: Double or triple the recipe to make several pops at once for the entire week.
• Avoid Thawing: Do not leave them at room temperature for long; they melt quickly. Always serve straight from the freezer.