And now. . . breakfast for dessert! (We are so predictable.) You can use other fruit, if you like — try blueberries, or sliced strawberries or peaches — to make these creamy, cold, crunchy pops just the way you like.
Spoon, for mixing
Popsicle mold or 4-6 small paper cups
4-6 wooden popsicle sticks
- 1⁄2 cup granola
- 1⁄2 cup milk
- 2 tablespoons maple syrup (skip if the granola is very sweet)
- 1⁄2 cup plain yogurt
- 1 cup raspberries
Put all the ingredients in a bowl and mix until the raspberries are broken up.
Use a measuring cup to divide the mixture into 4 to 6 popsicle molds or paper cups.
Push in the popsicle sticks and freeze until solid, 3 to 4 hours. To release the popsicles, run the outside of the molds briefly under hot water or let them sit at room temperature for 5 minutes.