The summer is beginning to draw to a close and it’s nearly time for the kids to go back to school. We’re all getting a bit frazzled but luckily drawing, toy cars and a huge batch of playdough that I made have been filling up our days.
I like to surprise my little ones with unusual breakfasts. This week we’ve had breakfast cookies, spinach pancakes, smoothies and these frozen breakfast popsicles/ice lollies/ice pops. Whatever you want to call them, they’ve packed all the goodness of a porridge breakfast onto a frozen stick.
The kids squealed with delight when I presented them with their breakfast, and I certainly enjoyed mine. We had foraged for blackberries the day before and I whipped these together quickly and in secret. Their faces were filled with smiles as they downed their breakfast that morning. Now if only the weather would warm up again so we can make another batch.
I’ve used blackberries in these, which can be a little bit tart, so feel free to leave them out or substitute for banana slices, strawberries or any other fruit that you have available. You can also substitute the almond milk for plain cow’s milk, but we prefer the taste of almond.
- 240ml (1 cup) almond milk
- 50g (1/2 cup) oats (gluten-free if required) + 3 Tbsp for sprinkling
- 1 ripe banana
- 1 tablespoon honey or maple syrup (optional)
- ½ teaspoon vanilla extract
- 3 tablespoons plain yogurt (or dairy free version)
- handful of blackberries or other seasonal fruit
- Whiz the almond milk, oats, banana, honey and vanilla in a blender until smooth. Pour into popsicle/ice lolly moulds to fill ⅓.
- Spoon in a small drizzle of yogurt to fill to ⅔, then add a few blackberries and a small sprinkling of oats. Fill to the top with the remaining oat/milk mixture.
- Freeze for at least 5 hours or overnight, until solid.
- Run under hot water to release from the moulds and serve for breakfast!
I use a Froothie Optimum 9400 high-speed blender. It’s more powerful than a Vitamix, Blendtec or Nutribullet, and can even blitz rocks (if you’re crazy enough to do so!).
Still have more blackberries to use up? Don’t let them go to waste, try one of these recipes!
These pickled blackberries from Larder Love are a revelation. I would never have thought to try this, but I’m definitely going to go and pick some more to try it. The recipe includes a rose geranium leaf and that sounds fantastic!
This blackberry bourbon smash from The Little Epicurean is right up my alley. Tart fruity berries with mint bourbon and other goodies. It is beautiful and purple, too!
This blackberry and raspberry jam from Camilla ‘Queen of Jams’ over at FabFood4All is a must-try.
Bintu from Recipes from a Pantry has a blackberry smoothie with Greek yogurt and honey that sounds lovely.
Lancashire Food’s blackberry and apple geranium swirl also makes use of geranium to compliment the tart sweetness of blackberries. I must try this combination!
Emily from A Mummy Too has these lovely blackberry and apple parcels that my little ones would adore.
Maison Cupcake has an absolutely stunning chocolate blackberry Charlotte cake.
And how amazing does this fig and blackberry crumble with oat and quinoa from Frangalis Kitchen sound? It’s gluten-free as well.
Get a load of these fantastic blackberry lollipops from The HedgeCombers.
My friend Elizabeth from Elizabeth’s Kitchen Diary and I must have had hive mind as we both turned our blackberries into breakfast popsicles.
I’m entering this recipe for Blackberry Banana and Oat Breakfast Pops into a few blog linkies:
Bloggers Scream for Ice Cream by Kavey Eats since this recipe was inspired by picking blackberries for my morning oatmeal while I grew up in Canada.
Recipe of the Week by A Mummy Too
I foraged for the blackberries, so I’m entering these breakfast ice lollies into Credit Crunch Munch by Fuss Free Flavours and Fab Food 4 All
This post contains affiliate links.