Fruity Yogurt Granola Popsicles

Name: Fruity Yogurt Granola Popsicles
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (500 g) plain Greek yogurt (full-fat or 2%), at room temperature; 1 cup (240 ml) 100% fruit juice (orange, apple, mixed berry, or mango), chilled; 3 tablespoons (45 g) honey or agave nectar, raw; ½ teaspoon (2½ ml) pure vanilla extract; ¾ cup (90 g) granola (rolled oats, dried fruit, nuts, honey-bound), coarsely chopped into small clusters; 1 tablespoon (15 ml) coconut oil or neutral oil, at room temperature (optional)

From the MyKitchenBank Kitchen

Creamy, tangy yogurt popsicles swirled with fruit juice and topped with crunchy granola clusters. These frozen treats are perfect for summer and require no special equipment beyond a popsicle mold. The granola layer adds satisfying texture and can be customized with your favorite blend.

Prep: 15 min
Cook: —
Wait: 6 hr
Total: 6 hr 15 min
Makes: 8 popsicles

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather your popsicle molds and sticks (or use a mold with attached sticks)
Have all ingredients at room temperature for easy blending
Read through the layering method before you start to visualize the process

1
Blend yogurt mixture
- In a blender, combine the Greek yogurt, fruit juice, honey, and vanilla extract.
- Blend on high speed for 30–45 seconds until completely smooth and well combined.
- The mixture should be creamy and uniform with no streaks or lumps.
+ Show details− Hide details
Ready when: Mixture is smooth, creamy, and uniform with no visible lumps
Tip: Don't overmix—just until smooth. Overblending can make yogurt slightly grainy.
2
Fill molds with yogurt
- Pour the blended yogurt mixture into the popsicle molds, filling each cavity about three-quarters full (about 2.5–3 oz / 75–90 ml per pop).
- Leave about 0.5 inch of space at the top for the granola layer.
- If using a mold without built-in sticks, insert the popsicle sticks now and freeze briefly (10–15 minutes) to anchor them.
+ Show details− Hide details
Ready when: Yogurt layer is firm enough to support popsicle sticks without toppling
Tip: Use a small measuring cup with a pouring spout to reduce spills when filling the molds.
3
Prepare granola layer
- In a small bowl, combine the chopped granola with the coconut oil (if using).
- Toss gently until the granola is very lightly coated.
- This helps it stick to the yogurt layer and prevents it from sinking to the bottom.
- If your granola is already honey-bound and clusters are firm, you can skip the oil.
+ Show details− Hide details
Ready when: Granola is lightly coated and clusters hold together
Tip: Don't oversaturate the granola with oil, or it will become greasy rather than crunchy.
4
Top with granola
- Spoon the granola mixture evenly onto the top of each popsicle, pressing gently so some pieces sink into the yogurt layer and some stay on top.
- Distribute the granola as evenly as possible across all eight popsicles.
- The granola should fill the remaining 0.5-inch space at the top of each mold.
+ Show details− Hide details
Ready when: Granola is evenly distributed and slightly pressed into each popsicle top
Tip: Work quickly so the yogurt layer doesn't start to freeze before all popsicles are topped.
5
Freeze until solid
- Place the mold in the freezer and freeze for at least 6 hours, preferably overnight (8–12 hours), until the popsicles are completely solid.
- If your mold doesn't have a lid, cover the top loosely with plastic wrap to prevent ice crystals from forming and to protect the granola from picking up freezer odors.
+ Show details− Hide details
Ready when: Popsicles are hard and solid when tapped; sticks are firmly frozen in place
Tip: Freezing overnight is ideal because it allows the granola to harden and adhere better to the yogurt.
6
Remove and serve
- Run the popsicle mold under warm water for 5–10 seconds to loosen the popsicles from the sides.
- Gently pull each popsicle up by the stick—it should slide out cleanly.
- If a popsicle resists, run a bit more warm water around the edge.
- Serve immediately or wrap individually in parchment paper and store in a freezer bag.
+ Show details− Hide details
Ready when: Popsicles release from mold easily and slide out cleanly
Tip: Don't use hot water or hold the mold under running water for too long, or the outer yogurt layer will melt before you can remove the popsicles.

Good to know

Tips

Choose a fruit juice that complements both yogurt and your granola flavor. Tropical juices (mango, passionfruit) pair beautifully with almond or coconut granola, while berry juice works with nut-and-seed blends.
If your popsicles are too soft and melt quickly, your yogurt-to-juice ratio may be too high in juice. Next time, use slightly less fruit juice or add an extra 0.25 cup of yogurt for a creamier, more stable base.
For a smoothie-style popsicle, blend 1 cup of fresh or frozen fruit (berries, mango, or banana) directly into the yogurt and juice mixture, then omit or reduce the fruit juice to 0.75 cup. The texture will be slightly less smooth and more speckled.
To make these more indulgent, drizzle a teaspoon of melted dark chocolate or nut butter into the center of each popsicle before topping with granola.

Make ahead

These popsicles are ideal for make-ahead: freeze up to 2 weeks in advance. Wrap individually in parchment paper and store in a freezer bag to prevent frost buildup and freezer burn.

Storage & reheating

Room temperature: not applicable (popsicles melt). Refrigerator: store in an airtight container for up to 1 day if unmolded, though texture will degrade slightly. Freezer: frozen popsicles last up to 2 weeks in a sealed freezer bag. To eat after long storage, let sit at room temperature for 2–3 minutes to slightly soften before enjoying. Do not thaw and refreeze.

Substitutions

plain Greek yogurt (full-fat or 2%) → Plain regular yogurt (not Greek) or dairy-free yogurt. If using non-Greek yogurt, the mixture may be thinner; add an extra 2–3 tablespoons of Greek yogurt powder or 1 tablespoon of cornstarch stirred into the fruit juice to achieve the right consistency. Dairy-free yogurt works well and will freeze similarly.
100% fruit juice (orange, apple, mixed berry, or mango) → Smoothie puree (blended fresh or frozen berries, mango, or peach mixed with 1–2 tablespoons water). Use the same volume (1 cup / 240 ml). Purees may have more texture and create a less uniform swirl, but will taste more intensely fruity.
honey or agave nectar → Maple syrup, brown rice syrup, or simple syrup in equal volume. Maple syrup will add a subtle earthy note; rice syrup keeps the flavor neutral. Avoid artificial sweeteners, which can create an icy, grainy texture.
granola (rolled oats, dried fruit, nuts, honey-bound) → Crushed freeze-dried berries, cacao nibs, crushed pretzels, or toasted coconut flakes. Any crunchy, freeze-stable topping works. If using wet ingredients like chocolate chips, let them dry first to prevent sinking. Use 0.75 cup / 90 g as your base amount.