Frozen Breakfast Parfait Pops

March 27, 2016 | By | Comments (5)

Oh, how we love Greek yogurt! If we could, we seriously might use it in everything. The tangy-sweet flavor combined with the creamy, decadent texture opens the door to so many wonderful possibilities. We’ve tested, and perfected Homemade 4-Ingredient Frozen Yogurt and Frozen Yogurt Dots and are quite in love.

When it comes to nutrition, you get so much more bang for your buck with Greek yogurt, and you can customize it and sweeten it with natural ingredients to avoid processed, sugary additives.

We’re back again with yet another Greek yogurt masterpiece. This time, it’s portable, and 100% kid-friendly. Say hello to the parfait pop—great for breakfast on-the-run or a sweet protein-rich afternoon snack.


Granola (use your favorite recipe or our recommended one below)
32 ounces 2% reduced-fat plain Greek yogurt
2 tablespoons honey
1 cup fresh blueberries
6 fresh strawberries, sliced

1 cup rolled oats
2 tablespoons almonds
1 tablespoon brown sugar
1 tablespoon wheat germ
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup maple syrup
2 tablespoons creamy peanut butter
2 teaspoons canola oil
1 teaspoon vanilla extract



1. Preheat oven to 450°.

2. Combine first six ingredients in a large bowl. Heat syrup, peanut butter, oil, and vanilla in a saucepan over high heat, stirring until smooth. Add to oat mixture; toss to coat.

3. Spread oat mixture on a foil-lined baking sheet. Bake 9 minutes, stirring after 5 minutes. Let cool.

1. Combine Greek yogurt and honey.

2. Spoon 1 to 2 teaspoons of granola into the bottom of each ice-pop mold. Next, spoon in some of the Greek yogurt mixture. Add slices of strawberries and blueberries on top of the yogurt mixture. To mix the berries into the yogurt, use the wooden pop stick and arrange the berries down in the molds. You can add a little granola in the middle of the pop as well. To get air out of the pops, swirl the wooden pop stick around the mold or gently tap on your counter. Top each mold with more Greek yogurt until each mold is filled. Place a stick in the middle of each pop; freeze 2 hours or until firm.

Makes 6 pops (Serving Size: 1 pop)
CALORIES 217 FAT 5g (sat 2.1g, mono .61g, poly .3g) PROTEIN: 16g CARB 28.7g FIBER 2.8g CHOL 10mg IRON .94mg SODIUM 148.4mg CALC 119.6mg SUGAR 17.6g

See More:


  1. 17 Processed Foods Nutritionists Eat | Cooking Light

    […] active cultures.” You can also use yogurt in a variety of delicious ways, in everything from Frozen Breakfast Parfait Pops to potato […]

    April 13, 2016 at 5:02 pm
  2. Roger Maddy

    I tried the granola idea, but Janice didn’t like it, so I’ve gone back to the basics of freezing yogurt in popsicle molds. Once I get beyond the terrible newbie stage, I’d like to experiment with recipes like this. I’ll have a video showing my basic procedure here, and would appreciate any feedback (it may not be ready quite yet):

    April 4, 2016 at 6:23 pm
  3. fran

    It is in the granola

    April 1, 2016 at 9:17 am
  4. Rosalie

    Hi, I’m confused….you’ve mentioned Peanut Butter in recipie😳 In the ingredients I don’t see Peanut Butter.
    Can you send me the correct recipie??
    Thank you, Rosalie👍🏽

    March 30, 2016 at 4:14 pm
    • Misty

      It has peanut butter listed as a ingredient for te granola.

      June 18, 2016 at 9:46 pm

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s