Breakfast on-the-go has never been so easy! Grab one of our berry breakfast popsicles and go!
6 ounces California Giant blueberries
6 ounces California Giant blackberries
1 pound California Giant strawberries, hulled
1 cup water, divided
32 ounces plain Greek yogurt (you’ll only use about half, but you ca save the rest for another breakfast recipe)
2 - 4 tablespoons honey
2 - 4 tablespoons milk
4 cups granola
In a saucepan over medium heat, add blueberries, 1 tablespoon honey, and 1/3 of the water. Cook until berries break down. Transfer to a bowl to cool.
Continue these steps with all of the berries, keeping the different berries in separate bowls. Or, you could mix the berries and cook them all together.
Once berries are cooled, start layering your molds. I used a dollop of yogurt with honey, a tablespoon of granola (soaked in the milk so they freeze), a dollop of berries, and another dollop of yogurt in each popsicle. Insert popsicle sticks and place in freezer for at least six hours, but I prefer to let them sit overnight.