I love making homemade popsicles, as you can see from Zesty Honey Iced Tea Popsicles with Ginger and these Elderflower Cordial Popsicles. This one is pretty tasty as well, and the best part… you can eat it for breakfast!
“If you love honey as much as I do, I recommend going down to your local farmers market and talking to the producers. Alternatively, look for the Local Food Plus (LFP) logo which identifies and supports local and sustainable food such as honey.”
A common theme for my popsicles been honey. It’s just so delicious, and the plus side…. also nutritious! Honey also tends to be a better alternative to most sweeteners from an environmental standpoint. Generally the carbon footprint will be much less from honey produced on a farm 30km away then from cane sugar produced on a plantation on the other side of the world.
Recipe for Breakfast Popsicle With Honey Banana and Oats
Recipe by Rachel
Prep Time: 10 minutes
Time To Finish: 4 hours and 10 minutes
Ingredients for Breakfast Popsicle With Honey Banana and Oats
1 1/2 cups natural organic yoghurt
1/4 cup honey, raw preferred
3 tbsp oats
2 tbsp coconut flakes
1 tbsp flax seeds
4 dates roughly chopped (or 1 tbsp sultanas/raisins)
(or replace last 4 ingredients with 1/2 cup of your favourite muesli)
Method for Breakfast Popsicle With Honey Banana and Oats
Combine all ingredients in a food processor and process until mostly smooth with some chunks.
You want the mixture to still have some chunks, the best is when you bit into a bit of date, yum!
Trust me on these ones, you may not be able to imagine muesli in a popsicle, but the little chunks are delicious and oh so satisfying.
Pour mixture into a popsicle holder. Freeze for at least 4 hours. If you don’t have a popsicle holder then I recommend enjoying it as a breakfast smoothie!
Nutrition Information for Breakfast Popsicle With Honey Banana and Oats
Calories/energy 107 calories
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.