Morning chaos, be gone. Because we're upping your on-the-go breakfast solution with an ON A STICK solution.
This genius (and gorgeous) recipe comes via Matt Robinson of Real Food By Dad
. The father-of-three splits his time between parenting, coaching, traveling, and recipe-generating up a storm. I particularly love his real-life approach to family cooking, which has a healthy dose of practical, kid-friendly ingredients (yes, you can fashion a grilled cheese out of tater tots) and acknowledges that not everything has to be made of quinoa and kale.
So gather up a few kitchen staples and make these (with the kids!) over the weekend to have a Monday-through-Friday stock of breakfasts waiting in the freezer. Just hand them out and head out.
2 cups vanilla yogurt
⅓ cup milk
4 tablespoons honey (or to preferred sweetness)
1¼ cups raspberries (fresh or frozen)
1 cup granola
1. Place yogurt, milk and honey in a large bowl and whisk to combine (alternately use a blender and process until smooth, about 5-7 seconds). Divide mixture in half and set aside one half vanilla yogurt mixture. With the other half, add 1 cup raspberries and smash and mix raspberries in (alternately use a blender and process until raspberries are coarsely chopped about 3-5 seconds).
2. Evenly divide and layer popsicle molds with raspberry yogurt mixture, vanilla yogurt mixture, and granola between each mold. Sprinkle in remaining raspberries throughout each mold.