Quaker® Yogurt & Oat Pops recipe

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Ingredients

1 ¾ cups frozen raspberries
⅓ cup honey, divided
2 teaspoons lemon juice
¾ cup Quaker® Quick Oats
2 cups plain Greek 2% yogurt
10 ice pop moulds

Nutrition Info

133.2 calories
carbohydrate: 26.7 g
cholesterol: 2.3 mg
fat: 1.4 g
fiber: 2.6 g
protein: 5 g
saturatedFat: 0.8 g
servingSize: -
sodium: 15.7 mg
sugar: 20.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In food processor, puree 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 puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds, top evenly with remaining raspberry puree. 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.

Recipe Yield

10 ice pops

Recipe Note

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

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