Popsicles for Breakfast

A delicious antidote to the coming heat wave

This installment of the California Breakfast series comes from Erin Gleeson, whom we featured a few weeks ago, when her latest book, The Forest Feast Road Trip, was published. This recipe comes from that book, and it’s the perfect breakfast to make during the heatwave coming this weekend (or pair of heatwaves, depending on where you live). I have a feeling we’ll be eating this all day long at my house.

These popsicles have all the the flavors of an amazing smoothie (with a bit of granola at the bottom, for crunch). And since you make them ahead of time, breakfast will be ready as soon as you step into the kitchen in the morning. Erin notes that while she originally made these as a way to preserve fresh fruit, you can also use frozen peaches and blueberries. For a non-dairy version, use a non-dairy yogurt.

Here is the recipe, first with Erin’s sweet art and then without:

Makes ~6 Popsicles

3 peaches
1/2 cup (75 g) blueberries
1 cup (240 ml) vanilla yogurt
Granola

Mix the ingredients in a blender, then pour them into 6 popsicle molds. Add a sprinkle of granola to the bottom of each, then add the sticks. Freeze until solid and enjoy.

Images courtesy of Erin Gleeson