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