Start the morning with a chilled breakfast that comes in the form of a favorite dessert. These freezer pops are filling, healthy and delicious.
Freezer pops for breakfast? You bet. Think of it as a smoothie on a stick. You may have tried quinoa as a breakfast dish, and certainly fresh fruit and yogurt are morning staples. I blended these three ingredients together and froze them for a fun and healthy breakfast: gluten-free quinoa smoothie freezer pops.
Many people add oatmeal to their smoothies for extra heartiness and for the other benefits oatmeal can provide. Quinoa is gluten-free and makes a great addition to smoothies.
Kids (and adults) will love a "smoothie on a stick" for breakfast or even as a healthy midafternoon snack. Use your favorite fruit to layer into these colorful treats.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Quinoa breakfast smoothie freezer pops recipe
Yields 6 (3-ounce) pops
- 3/4 cup cherries, pitted
- 1/2 cup cooked quinoa
- 1 orange, peeled and pith removed
- 1 teaspoon orange zest
- 3/4 cup blueberries
- 3/4 cup vanilla yogurt
- Honey (optional)
- Work in 3 separate batches to blend each layer for your freezer pops. For the layers to remain separate, each needs to be mostly frozen before adding the next layer.
- Add about 2-1/2 heaping tablespoons of the cooked quinoa to the blender, followed by the cherries and 1/4 cup of yogurt. Blend until smooth. If you'd like to sweeten your layers slightly, then add a teaspoon (or to taste) of honey to the blender, and mix.
- Pour the mixture about 1/3 of the way into the molds. Place the molds securely in the freezer (without the tops/sticks for the molds) until almost completely frozen through (about 1 hour).
- Start your second layer by adding another 2-1/2 heaping tablespoons of quinoa to the blender, followed by the orange, orange zest and 1/4 cup of yogurt. Blend until smooth. Sweeten as needed.
- Pour the mixture 2/3 of the way into the molds. Add the tops/sticks, and place the molds securely in the freezer until almost completely frozen through.
- Add the final layer by following the above directions but using the blueberries.
- Carefully remove the tops/sticks from the molds, and pour the final 1/3 of the mixture on the tops of the molds. Add the tops/sticks, and place the molds securely in the freezer until frozen solid.
- When you're ready to serve them, run the molds under very warm water for a few seconds (don't run the tops under the water) to help loosen them.
- Remove, and serve immediately.
Chill out for breakfast.
More gluten-free recipes
Skinny gluten-free berry and flaxseed frozen yogurt parfaits
Spicy lemon pesto pasta with chicken
Fresh blueberry and coconut bars