Breakfast popsicles
Photo: Giselle Clarkson. Egg & Spoon
Perfect when you’re running late for school and don’t have time to sit down and eat breakfast. You’ll need to make these a day ahead, and also find some ice block moulds.
Makes 6 to 8 popsicles.
Ingredients
RASPBERRY CHIA JAM
- 1 cup raspberries, fresh or frozen
- 1 tablespoon water
- 2 tablespoons honey
- 1 tablespoon chia seeds
TO ASSEMBLE
- 1½ cups plain yoghurt
- ½ cup muesli
- (GF - use gluten-free muesli, DF - use non-dairy yoghurt, V - use maple syrup instead of honey & non-dairy yoghurt)
Method
Get started on the jam first. While it’s cooking, stir the yoghurt and muesli together in a bowl so you are ready to assemble the popsicles once the jam is done.
RASPBERRY CHIA JAM
In a pot on a low heat, stir the raspberries with the water for 5 to 10 minutes until the berries soften and break down. Add the honey and keep stirring on a low heat for a couple more minutes until well combined.
Remove from the heat, mix in the chia seeds, and let stand for 20 minutes while the jam thickens. Stir it once or twice during this time, so that thechia doesn’t set in clumps.
TO ASSEMBLE
Once your raspberry chia jam is cool, spoon a 1cm layer of it into the tip of each ice block mould. Spoon the yoghurt and muesli mix into the moulds on top of the jam. Fill them right up, put the sticks in, then freeze.
The popsicles will be ready in 4 hours or the next day, and will keep in the freezer for 1 to 2 months.
Recipe extracted from Egg & Spoon: An Illustrated Cookbook written by Alexandra Tylee and illustrated by Giselle Clarkson, published by Gecko Press.
