These healthy three ingredient Yogurt Parfait Breakfast Popsicles are a quick and tasty breakfast. These popsicles are gluten-free, vegan, and are easy to make!
These pops though.
Can we all agree that breakfast popsicles are a thing we NEED: creamy, cool, delicious, dessert-like BREAKFAST that are healthy, easy to make, and require just a few ingredients.
With sweet juicy berries, protein packed yogurt, and crisp and crunchy granola. All in one portable pop.
Plus, it keeps getting better. These Yogurt Parfait Breakfast Popsicles are easy to make and use only three ingredients. After a 5 minute assembly of layering the ingredients into your popsicle mold, all you gotta do is pop these pops in the freezer.
May I make a suggestion? Make these Yogurt Parfait Breakfast Popsicles on a Sunday night and then freeze them while you sleep. You will have sweet dreams of even sweeter popsicles, and your breakfast will be waiting for you when the alarm clock rings Monday morning.
Now, for Yogurt Parfait Breakfast Popsicles that are outta this world, I recommend using my recipe for Homemade Vegan Greek Yogurt. It is a little extra work and a bit longer of a process, but it is WORTH it.
The homemade yogurt produces ultra creamy popsicles, and boosts the protein content above and beyond most store bought yogurts. The Yogurt Parfait Breakfast Popsicles are so creamy when made with this yogurt, that they feel more like an ice cream bar than a popsicle.
And ice cream for breakfast always wins.
However, if you do not have time to make some homemade gurt, don’t let that keep you from enjoying these healthy breakfast treats. Just use your favorite store bought dairy-free (or not) yogurt.
These healthy three ingredient Yogurt Parfait Breakfast Popsicles are a quick breakfast. These popsicles are gluten-free, vegan, and are easy to make!
- 1 recipe Homemade Vegan Greek Yogurt (see notes)
- 1 cup berries
- 1 cup granola
Evenly divide the berries between the popsicle molds. Pour over the yogurt, and use a popsicle stick to move the berries around, allowing the yogurt to make it to the bottom of the molds and surround the berries.
Top with granola, and insert popsicle sticks. Freeze overnight.
Homemade Vegan Greek Yogurt
Combine the drained cashews, coconut milk, and tapioca starch in a blender. Blend until silky smooth.
Transfer the mixture to a saucepan and bring to a simmer. Remove from the heat and let cool.
Add to a glass bowl (no metal!) and stir in the probiotic with a wood, plastic, or glass utensil.
Cover the bowl with cheesecloth and secure it with a rubber band. Let ferment at room temperature overnight or until desired tanginess is achieved.
This yogurt is ready overnight, but can be left longer depending on your desired level of tanginess. I like my yogurt tangy, so I usually let it sit on the counter for 36 hours. Give it a taste every 12 hours until you have reached your perfect level of tangy perfection.