Blueberries in June are like summer’s candy – sweet, juicy, and the perfect addition to breakfast ice pops when the temperature soars. Blend the blueberry and oat mixture until very smooth to avoid large chunks of oats in the pops.
| Level: | Easy |
| Total: | 8 hr 5 min |
| Active: | 5 min |
| Yield: | 6 servings |
Ingredients
- 2 cups blueberries
- 2/3 cup unsweetened hazelnut milk
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons honey
- 2 tablespoons blueberry preserves
- Juice of 1/2 lemon
- Kosher salt
Instructions
- In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth.
- Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.
- Rest at room temperature for a few minutes before unmolding.
Nutrition Facts
| Calories | 100 calorie |
| Total Fat | 1 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 35 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 2 grams |
| Protein | 1 grams |
| Sugar | 19 grams |
Reviews
this looks delicious, but my granddaughter is allergy to nuts, what substitute can be used for the hazelnut milk