Frozen Smoothie Bars

It’s not often that I get to be a hero to my boys, but when I first mashed up their favorite homemade granola with a smoothie into Frozen Breakfast Smoothie Bars they went wild for them. So naturally, I need to share this morning hack that I’ve created in collaboration with Quaker. I’m certain you and your family will love them like mine do.

Frozen Smoothie Bars with Granola from Bakers Royale

It’s simple tricks like this that can make the difference between setting the day’s tone with crazy or calm. I’ll take calm over crazy, 100% of the time—as will my boys. 

Frozen Smoothie Bars_Ingredients | Bakers Royale

And since this can be prepared ahead of time, imagine what you can do with just a few more free minutes in the morning. Often this means we can actually talk and plan our day, rather than bustling around while only catching a word a here or there. Trust me, that has happened, and the resulting consequence usually entails mad-dashes across town for nearly-missed pick up or drop off.

So see what I mean about starting the day off right? And while we are on the subject of morning hacks, here’s another tip: get your kids involved in the kitchen. It alleviates, some of the weight off of you and helps kids form good habits for preparing and eating good food.

Frozen Smoothie Bars with Granola | Bakers Royale

These frozen smoothie pops are definitely something they can handle. For the ones you see here, we started with a simple homemade granola using Quaker’s Old Fashion Oats and gave it a few mix-ins, baked and cooled it, then layered it throughout the smoothie pops. The granola softens to the consistency of an oatmeal cookie.

As for the yogurt, I like Greek yogurt for its thickness and high protein serving, but any yogurt will work. If you have a strong sweet tooth like me, you can add some honey or agave to the yogurt mix. For the berries give it a quick jamming on the added flavor.

Frozen Smoothie Bars_Bakers Royale copy

That’s it. Once the jam cools, start layering! See what I mean about this being a fun and easy morning hack? You totally got this, so grab the popsicle molds and get started.

*This post is in collaboration with The Quaker Oats Company, all opinions are my own.

Frozen Smoothie Bars from Bakers Royale copy 600x600

this recipe

Frozen Breakfast Smoothie Popsicles

Yield: Makes approximately 10 bars


  • 4 oz. strawberries
  • 4 oz. raspberries
  • 4 oz. blueberries
  • 1 quart plain or vanilla Greek yogurt
  • 1/4 cup milk
  • 1/4 honey (optional)
  • 1 1/2 cups granola (recipe follows)


In a medium size pan over medium hight heat, combine and cook strawberries and raspberries until it simmers rapidly. Cook for 10-12 minutes, stirring often, until mixture thickens. Remove from heat and let cool to room temperature. Repeat with blueberries. (If berries need some sweetening add 4-5 tablespoons sugar to achieve preferred sweetness.)

In a large bowl, combine and mix together yogurt, milk and honey. Mixture should be thick, but pourable.

To assemble:

Pour a tablespoon or two of yogurt in to each mold. Add a tablespoon of granola and then a tablespoon or two of fruit jam. Continue layering until molds are filled. Tap mold against counter to release any air bubbles. Insert popsicle stick and freeze for at least 6 hours (time will vary according to freezer setting and how full it is). To remove smoothie pops from mold, run it under hot water. Unmold and enjoy! Separate each frozen pop with parchment paper and transfer to freezer. Popsicles will keep for unto three weeks.

Homemade Granola  

Makes 4-6 servings

  • 1/4 cup maple syrup
  • 1/3 cup packed brown sugar
  • 1/4 cup orange juice
  • 1/2 teaspoons ground cinnamon
  • 2 cups old fashioned rolled oats
  • 1/2 cup chopped salted almonds
  • 1/4 teaspoon fine sea salt
1 cup dried cranberries

Preparation: Heat oven to 325 degrees F. Cover a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, cook and stir maple syrup, brown sugar and orange juice over medium heat until sugar dissolves.

In a medium bowl, combine and mix together the oats, almonds and salt.

Pour the maple mixture over oats and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet and stir granola. Return to oven and bake for an additional 10 to 15 minutes or until the mixture begins to brown. Cool completely. Transfer and store granola in an airtight container for up to a week.


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  1. Avatar for Naomi RobinsonBernice @ Doughverload says

    It’s 42 degrees at the moment in Australia- what I would do for something as cooling and refreshing as this! Looks like I need to give this a try.

  2. Avatar for Naomi RobinsonAngela - Patisserie Makes Perfect says

    These look amazing, I love the picture of the arrangement of the mixture before you froze it.

    I love the idea of the porridge oats too.

  3. Avatar for Naomi RobinsonTori says

    These are great Naomi! What kid WOULDN’T flip over getting popsicles for breakfast! My little sis is going to love them!

  4. Avatar for Naomi Robinson says

    Ready to scarf several of these down now! So healthy too. I love how you used 3 types of berries and want to use my frozen berries. I hope that’s ok. My fridge is 10 years old and we need to get a new one so I’m cleaning it out and trying to use up all the stuff in there. And I have bags upon bags of berries.

  5. Avatar for Naomi Robinsonsue|theviewfromgreatisland says

    I can just imagine your kids’ faces when you pulled these out for breakfast :)

  6. Avatar for Naomi RobinsonSusan says

    I just love the color of these bars! So pretty and a sure way to start the day on a bright note. Definitely a more fun way to eat yogurt and granola.

  7. Avatar for Naomi RobinsonMonique @ Ambitious Kitchen says

    Absolutely crushing on these bars and how healthy & gorgeous they are. Breakfast pops forever! I’d feel wonderful about giving these to kids or having these as a treat.

  8. Avatar for Naomi RobinsonDorinda says

    Love them! I was wondering, which molds do you use? I love the classic shape yours have. Thanks so much. :)