Breakfast Pops


I’m not a breakfast eater, but I’d eat one of these for breakfast every morning in a heartbeat.

Creamy dairy-free yogurt, colorful fruit loops, and juicy fresh fruit makes for a wholesome, grab-and-go, perfect breakfast to ring in the new school year. Hop on that bus your first day of school with a breakfast pop in hand and someone will come up to you and be like,

“can I try that?”

And you’ll be like, “sure, here.”

And she/he will try a bite and be like, “that’s the best breakfast ever! I want my mom to make that for me!”

And then you’ll be best friends for the next ten or so years, sharing breakfast pops every morning.

You’re welcome.


My family starts school back this upcoming Wednesday, and I’m actually really excited to return to somewhat of a schedule. Summer is such a fun time to do whatever and eat out every night and sleep in every morning, but I’m ready to have some of those really productive fun days of cooking, blogging, and doing my own school work.

This semester (I’m pursuing my BFA degree online from Academy of Art University, majoring in Motion Pictures & Television) I’ll be taking composition for the artist (basically a fancy sounding writing course), respect for acting, principles of short film, and introduction to sound. Booshk.

And if I’m not busy enough, I’m also finishing up my master’s certificate in songwriting from Berklee College of Music.

Fun times. I think I’ll need a breakfast pop.


Breakfast Pops
Serves: 10
  • 6 4-oz dairy-free yogurt cups (I used Stonyfield Organic O'Soy)
  • 2 kiwi
  • 3 strawberries
  • ½ cup fruit loops or any other breakfast cereal
  • 10 3-ounce popsicle molds
  • 10 popsicle sticks
  1. With adult supervision, peel and slice the kiwi and hull and slice the strawberries nice and thin.
  2. Scoop a small spoonful of breakfast cereal into each popsicle mold.
  3. Next, layer small scoops of yogurt on top of the cereal until each mold is a little over half full.
  4. Add the slices of kiwi and strawberries in the center, pressed against the side so you can see them through the mold.
  5. Then add yogurt until you reach the top and add a few more cereal pieces.
  6. Place in the freezer overnight for a perfect breakfast the next morning.



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