Yogurt & Oat Pops

Yogurt & Oat Pops

6-hour 15-Minuterecipe Serves 10
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.
6-hour 15-Minuterecipe Serves 10


3/4 cup
Quaker® Quick Oats
1 1/2 cups
Frozen raspberries
1/3 cup
2 tsp
Lemon Juice
2 cups
Plain Greek yogurt
Ice pop molds


Prep: 15-minute | Cook: 6-hour
  • 1

    1. In 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.

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Last updated: August 28th, 2020

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