RecipeRedux: PB & Oat Yogurt Popsicles

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

2014-08-08 14.17.28

There may be no better category of summer foods than frozen treats.  Often, these are quite junky – but they don’t have to be!  These popsicles are protein and fiber rich, silky smooth, and will cool you down without spiking your blood sugar or giving you a neon tongue. They’re a perfect afternoon snack for those hot, sticky, August days!

Ingredients:

  • 1.5 c plain greek yogurt* (or use vanilla and leave out sugar)
  • 1/2 c milk*
  • 1 banana
  • 1/2 c old fashioned oats
  • 1 tsp vanilla
  • 1/2 c sugar
  • 12 Tbsp peanut butter of choice
  • 1/2 c old fashioned oats, toasted
  • 1/4 c almond slivers, toasted

Directions:
In a blender, combine the yogurt, milk, banana, oats, vanilla, and sugar.  Freeze into 6 popsicle molds (or use cups and spoons).  Spread toasted oats and almonds on a plate.  When frozen (3-4 hours, depending on your freezer), remove from molds, and spread 2 Tbsp of peanut butter on each pop.  Roll in the nuts and oats, place on plastic wrap on a tray and put back into the freezer for peanut butter to harden…or enjoy right away!

*I like to use whole fat dairy, but you can use low fat if that is your preference!

 

 

PBoatpops
enjoying on a rooftop with a view doesn’t hurt!

 

2014-08-08 14.23.46
kid-approved!

Check out the rest of the contest entries here!

3 thoughts on “RecipeRedux: PB & Oat Yogurt Popsicles

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