Fruity Breakfast Lollies

smoothie breakfast popsicles

While I’ll always be a big sun worshipper, there’s just something about those warmer days which puts me right off food.

As the UK has – at long last! – basked in a glorious little heatwave, I’ve loved spending time outdoors. Yoga and sun salutations in the garden, al fresco lunches, endless ice creams, playing with the boys…

Yet, always, finding it difficult to eat ‘proper’ meals. Whenever it’s sunny outside, all I find myself wanting is fruit, or ice cream.

Anyway, that’s where these fruity, smoothie Breakfast Lollies (or popsicles, for the Americans among you!) come in.

fruit breakfast lollies

Made using a vegan-friendly, dairy-free smoothie base, these are utterly guilt-free. They’re light, delicious and free from sugar (unless you want things a little sweeter, of course!). And perfectly OK to eat at breakfast.

Just ask my boys…

IMG_3270

These have quickly become our go-to breakfasts to grab and go during the hotter days, and they work beautifully! Especially with the delicious crunch from the homemade granola on the outer edge.

I made these lollies strawberry and blackberry/blueberry ย flavour purely so that Zayn and Leo could enjoy their favourite colours – pink and purple. Yet, really, you can mix and match these according to whatever fruit you have around! I’ve been enjoying green smoothie lollies, too!

IMG_3276

Anyway, I promise that these beauties will have you hydrated and satisfied during the warmer weather. And they’ll keep those cute little hands happy, too!

Perfect for rehydrating and staying wonderfully, beautifully nourished,

Sam x

Fruity Breakfast Lollies

granola breakfast lollies

Ingredients:

  • Creates 12 –
  • For the banana coconut nice cream –
  • 2 bananas, sliced and frozen/li>
  • 1 cup dairy-free yoghurt of choice (I used Nush cashew yoghurt)
  • 1/2 cup coconut milk
  • 1 tsp maple syrup (optional)
  • 1 tsp vanilla paste
  • 1 tsp agar agar or gelatin powder (optional, but helps to create a creamy texture)
  • For the blueberry / blackberry smoothie nice cream –
  • 1 frozen banana, sliced
  • 1/2 cup dairy-free yoghurt of choice (I used cashew yoghurt)
  • 1/2 cup + 2 tbsp coconut milk
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1 tbsp maple syrup
  • 1 tsp agar agar or gelatin powder (optional, but gives creaminess)
  • For the strawberry smoothie nice cream –
  • 1 frozen banana, sliced
  • 1/2 cup dairy-free yoghurt of choice (I used cashew yoghurt)
  • 1/2 cup + 2 tbsp coconut milk
  • 1 cup hulled strawberries
  • 1 tbsp maple syrup
  • 1 tsp agar agar or gelatin powder (optional, but gives creaminess)
  • 1/4 cup granola to decorate

Method:

  1. Start byย making your banana ice cream base by blending all ingredients until completely smooth. Stop to taste and adjust sweetness, if desired. Pour the mixture into 12 lolly moulds, stopping half-way up, then place in the freezer to firm up for 20 minutes.
  2. Make your other two flavours by repeating step one. Again, adjust the sweetness, if needed. Spoon each mixture over your firmed banana ice cream, then sprinkle over some granola, slide in your lolly sticks, and place in the freezer to set overnight.
  3. Remove your ice creams from the moulds and leave for 5-10 minutes before eating and enjoying!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

Leave a Reply

Your email address will not be published. Required fields are marked *