Who wouldn’t want a popsicle for breakfast? Or maybe it’s more of a pre or post breakfast snack!
These popsicles are so freaking easy to make. Minimal ingredients, no blending, just a little mixing and mashing and you’re good to go. I used blueberries but you could replace them with raspberries or a mixture of berries of your choice.
I basically add chia seeds to all the things. They’re a must have in my oats for texture and super thick oats. I sprinkle them into salads, on to yogurt bowls and of course am forever making chia jam. These popsicles make use of chia jam loveliness and then I also threw a few, ok way more than a few because they are teeny tiny little nuggets, into the yogurt mixture.
Feel free to use Greek yogurt or your favourite, ideally thick, non dairy alternative.
Recipe created for Chia Bia; this is not a sponsored post.
Place blueberries into a pot with the maple syrup. Bring to the boil and simmer for 10 minutes. Mash the blueberries up a little bit with a potato masher. Stir in chia seeds and allow to cool fully. This can be prepared in advance and stored in the fridge. Mix together maple syrup, yogurt and chia seeds. Layer cooled blueberry chia jam and chia yogurt in your popsicle mould. Insert popsicle sticks before freezing for at least three hours. *Frozen raspberries are my second favourite option, but you could use chopped frozen strawberries, cherries or blackberries!
**Full fat yogurt is the best option for a creamier popsicle. You can use a flavoured yogurt or lightly sweetened yogurt, adjust the maple syrup accordingly to your own taste.
Chia Yogurt Blueberry Popsicles
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