These Blackberry Granola Popsicles are gluten, dairy, nut, and refined sugar free, but still creamy and delicious! Perfect as a breakfast or dessert.
So this is something that I don’t talk about a lot around here. Micah, my husband, has some pretty significant food sensitivities. I can mostly work around them, and they’re not outright allergies. Mostly we avoid heavy dairy items–milk, ice cream, cheese, etc. I’ve come to terms with not making lasagna for dinner, but I’ve still not resigned myself to never making ice cream for him. Most dairy free frozen desserts are just strange, and to make matters more complicated, he can’t have nuts. So there goes almond and cashew milks too.
Which is why I’m really digging this oat milk idea. It’s allergen friendly, with all of the benefits of whole grains thrown in. And because you need a nut bag to strain out the grain residue, I’ve found a really, really nice one. It’s the Bigger Better Nut Bag from Ellie’s Best, and it’s double meshed to give you the smoothest, creamiest milk. You can even use the code goodthings at checkout to get 10% off your entire order.
These blackberry granola popsicles are breakfast material at my house, and I really don’t mind handing them out to eager little hands when there are absolutely no regrettable ingredients. I mean, kids on a morning sugar high are no fun, but because these are so lightly sweetened they get all of the flavor with none of the crash and burn that follows most sweet breakfast treats. In fact, Quentin got a head start on me and finished his first. Guess who ate the last bit of mine? I mean, it’s not like I could say no to fat little fingers reaching up as he said “pweeeeaase?” I’m not heartless, you know. Though I did think about hiding it from him for a fleeting moment.Print
These popsicles are gluten, dairy, nut, and refined sugar free, but still creamy and delicious! Perfect as a breakfast or dessert.
- 1/2 cups oats
- 1 1/2 cups filtered water
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- A pinch of salt
Soak the oats in cold water for at least half an hour, then drain and rinse them well. Place them in the jar of a blender, and blend for 30 seconds. Pour the oats into a nut bag and strain. Measure out 1 1/2 cups of the milk, then stir in the maple syrup, salt, and vanilla extract. Place a layer of blackberries in the bottom of your popsicle molds (you may have to cut larger ones in half), then sprinkle in about a half tablespoon of granola. Repeat the layers until all of the molds are nearly full. Pour the oat milk mixture over the top until they’re full, then insert a stick into each one. Place in the freezer for at least 8 hours, or until frozen through. Then, remove them from the molds and enjoy immediately.
- Make sure that your granola meets all of the dietary restrictions you’re adhering to. Many have nuts, gluten, or butter, which would make them no longer allergen friendly.
- Prep Time: 15 minutes, plus freezing
- Category: Popsicles
- Method: Freezing
- Cuisine: Dessert
Keywords: Oatmilk popsicles, popsicles, breakfast popsicles