New this month
Get the Allrecipes magazine

Quaker® Yogurt & Oat Pops

 made it  |  0 reviews   |   photos

"Yogurt pops get the benefit of added oats to add a healthy and filling boost to these frozen treats as part of a complete breakfast."
Added to shopping list. Go to shopping list.


6 h servings 133 cals
Original recipe yields 10 servings (10 ice pops)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
  2. Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
  3. 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.
  4. Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.


  • Tip: To release, dip moulds briefly in hot water.

Nutrition Facts

Per Serving: 133 calories; 1.4 g fat; 26.7 g carbohydrates; 5 g protein; 2 mg cholesterol; 16 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0