It’s really not that hot here, not hot enough to believe it’s June anyway. For a split second I considered turning on the heat last week, what? Regardless of the weather I am making popsicles. don’t care. Kind of like how I’ll still drink hot coffee when it’s hot. Who knows. For dessert, with booze, with fruit, and for breakfast. Popsicles for breakfast aren’t the usual route, but hear me out. It’s like a bowl of juicy fruit and granola on a stick. Lord knows how things on a stick tickles everyone’s fancy like whoa! (See: every state fair ever)
I loved that this recipe ended up being easier than I originally planned. Blend up almond milk and bananas, stir in the fruit and granola toppings, bada bing bada boom. Of course, the hardest part is waiting for them to freeze, so make sure you have something super time consuming planned so you won’t keep peeking in the freezer every 5 minutes to see if they are done.
Also, don’t remove these fruit and granola popsicles until you are absolutely certain they are probably maybe frozen all the way. You will be left with a half of a popsicle and a potential melting disaster on your counter. Just don’t, patience is key! I had no problems with my molds and would highly recommend them if you are in the market. You can find them here.
I’ll just be here, eating my weight in everything frozen on a stick. Granola recipe in these babies is coming soon!
- 2 cups almond milk or other non-dairy milk
- 1 banana, frozen
- 1 teaspoon vanilla
- 1 tablespoon maple syrup
- ½ cup blueberries, fresh or frozen
- ⅓ cup granola, any variety
- Blend together almond milk, vanilla, maple syrup and banana in the bowl of a blender or food processor. Fold or stir in granola and blueberries. I chose not to blend the granola and blueberries in in order to maintain the chunks of the goodness.
- Pour into popsicle molds, make sure not to overfill. Freeze for at least 2 hours.
- Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out. Store in a sealed bag in the freezer for up to 2 weeks.