The new free Summer Popsicles ebook is here! Have you checked it out yet? It is filled with over 35 delicious recipes that are all dairy free, gluten free, and refined sugar free. Most of them come together in just a few minutes, and they are rich in fruits, vegetables, nuts, and seeds. Every single popsicles in this ebook will nourish your entire body from the inside out! This breakfast popsicles is one of my favorite for many reasons:
When another heat wave strikes, we will be ready with a refreshing breakfast as soon as we wake up!
You can literally use any oatmeal recipe you have and love to make this popsicle.
And the best part, freeze any leftover oatmeal you have made into popsicle, and it doesn't even require extra preparation time, plus less food waste. Win, win, win!
For my absolute new favorite flavor - the saffron peach and cream - download your free copy of the Summer Popsicles ebook here.
Makes 4 popsicles
Preparation time: 15 minutes
1 cup water or nut milk of your choice
½ cup rolled oats
1 tsp vanilla extract
½ tsp ground cinnamon
¼ cup blueberries (wild blueberries are ideal because they are smaller, but you can also chop regular blueberries in half)
2 Tbsp maple syrup
Place the water, oats, vanilla, and cinnamon in a small pot, and cook over medium heat until creamy (about 5 minutes).
Stir in the blueberries and maple syrup.
Spoon the oatmeal into the molds, add the sticks, and freeze.
Here is to refreshing summer days!