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This is a diminutive, grab-and-go breakfast—perfect when you need just a little something to stave off your hunger. I use an ice pop mold that makes ten 3-ounce pops, but you can use any size you have or can find—just make sure to fill the mold to capacity. If you have any leftover yogurt mixture, you can enjoy it unfrozen as a snack for the cook.
MAKES ABOUT 10 POPS
Recipe excerpted with permission from The Portable Feast: Creative Meals for Work and Play by Jeanne Kelley.
1-3/4 cups chopped fresh strawberries
2 tablespoons granulated sugar
1 tablespoon butter
½ cup rolled oats
1 tablespoon firmly packed golden
brown sugar
2 cups plain whole-milk Greek yogurt
¼ cup honey**
Yogurt Ice Pops with Strawberries and Brown Sugar Toasted Oats
Step 1
Stir together the strawberries and granulated sugar in a medium bowl, pressing gently on the strawberries to soften slightly. Let stand until the strawberries become juicy, about 15 minutes.
Step 2
Meanwhile, melt the butter in a small heavy skillet over medium heat. Add the oats and the brown sugar and stir until the oats are toasted and lightly glazed, about 3 minutes. Cool completely.
Step 3
Add the yogurt and the honey to the strawberries in the bowl; stir to combine. Gently stir in the toasted oats to distribute. Divide the yogurt mixture among the containers of an ice pop mold, filling each container to the top. Insert ice-pop sticks into the center of each mold and freeze the ice pops until firm, about 6 hours. Enjoy within 1 week.
Step 4
Recipe excerpted with permission from The Portable Feast: Creative Meals for Work and Play by Jeanne Kelley.
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