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Yogurt and Granola Popsicles

Pamela Salzman Yogurt Granola Bars
Prep Time:
10 mins
6 popsicles

Chef notes

Not only are these pops nutritious, but unlike their store-bought counterparts, parents can control the ingredients — especially the sugar. They're packed with protein and good fats which are important fuel to start the day.

Technique tip: Run lukewarm water on the outside of the molds to loosen frozen popsicles.

Swap option: These easy pops can be adapted to include any fruit that's in season. You can swap in any flavor or fruit preserves and use any type of yogurt you prefer (coconut yogurt or cashew yogurt can be used for a dairy-free or vegan option).

Special equipment: Popsicle mold and popsicle sticks.


  • 3/4 cup plain, unsweetened Greek yogurt
  • 2 tablespoons milk, any kind
  • 6 tablespoons all-fruit strawberry preserves
  • 3 strawberries, hulled and sliced thinly
  • 6 tablespoons granola (without dried fruit)



Combine Greek yogurt and enough milk to thin out the yogurt so it can be poured into the molds. Swirl the strawberry preserves into the yogurt, taking care not to combine well but just swirl through.


Fill the molds a third of the way with the yogurt mixture. Slide 2 strawberry slices in and add 1/2 tablespoon granola. Then fill up the mold almost to the top with more yogurt, leaving a little room to sprinkle with granola.


Put a popsicle stick in the center, allowing for at least 3 inches of the stick to remain outside of the mold. Add a 1/2 tablespoon of granola and press the granola into the yogurt so it adheres. Cover and freeze until solid, at least 2 hours, but preferably longer.