Breakfast popsicles with granola, raspberries and yoghurt
Prep time: 
Cook time: 
Total time: 
Serves: 6 popsicles
  • 60 gr granola (you can use any kind)
  • 1 tablespoon agave syrup
  • 280 gr (coconut) yoghurt
  • 1 tablespoon sugar
  • 150 gr raspberries
  • 1 tablespoon sugar
  • 4 tablespoons water
  1. Mix the granola with the agave syrup in a bowl. Set aside.
  2. In a separate bowl, mix the (coconut) yoghurt with 1 tablespoon sugar. Set aside as well.
  3. In a small sauce pan, combine the raspberries with 1 tablespoon sugar and 4 tablespoons water. Let simmer over low to medium heat for 10 min or until the raspberries have disintegrated. It will thicken up more as it cools down, so don't worry if it looks very liquid at this stage.
  4. Pour the raspberry sauce into a bowl and let cool for 5 to 10 minutes.
  5. Grap your popsicle molds, and fill them with the coconut yoghurt and raspberry sauce. I like to make a marbled effect by alternating one tablespoon of yoghurt with one tablespoon of raspberry sauce. When all six molds are filled, divide the granola over the top, and then insert the popsicle sticks.
  6. Let freeze 4 to 6 hours or overnight. Enjoy!
Nutrition Information
Serving size: 1 popsicle Calories: 77 kcal Fat: 2.6 g Saturated fat: 0.4 g Carbohydrates: 18.6 g Sugar: 7.3 g Sodium: 5 mg Fiber: 2.5 g Protein: 4.1 g
Recipe by That Healthy Kitchen at