Best Overnight Oat Ice Pops Recipes

PEACH-OAT BREAKFAST ICE POPS

Steps:

• Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

HEALTHY BLUEBERRY-OAT BREAKFAST ICE POPS

Steps:

• 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.

QUAKER® YOGURT & OAT POPS

Steps:

• In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
• Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
• Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
• Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

OVERNIGHT OAT ICE POPS

Steps:

• Pour 1/2 cup fruit juice into each ice pop mold and freeze until mostly set, enough so that the next layer can easily be poured on top, at least 2 hours.
• Combine vanilla ice cream and oats in a bowl and pour on top of the frozen layer of fruit juice. Push in fruit pieces. Add popsicle sticks to mold and freeze until solid, about 5 hours.