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.
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.
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.
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.
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 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.
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.
Makes 4-6 servings
- 1/4 cup maple syrup
- 1/3 cup packed brown sugar
- 1/4 cup orange juice 1
- 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.