yogurt & granola parfait popsicles.

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These are perfect for summer! I LOVE yogurt and granola together, especially Siggi’s yogurt and Purely Elizabeth granola. So I decided to use both of these in this recipe. I also made my own raspberry chia jam to layer in each popsicle.  This recipe is also entering the contest that Purely Elizabeth is holding this week!  You have to incorporate the granola into a recipe.  Summer is my inspiration!

RECIPE: (makes 4 popsicles)

  • 1 & 1/2 cup Siggi’s vanilla yogurt
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup Purely Elizabeth granola (I used original)
  • 1/4 cup dried wild blueberries
  • 1/2 cup raspberry chia jam (recipe below)

for the raspberry chia jam:

  • 1 cup raspberries
  • 2 tablespoons honey or preferred sweetener
  • 3 tablespoons chia seeds


  • place raspberries and honey in a small sauce pan
  • bring to a boil and simmer for about 5 minutes
  • place a strainer over a bowl and strain mixture
  • add chia seeds and let sit for about 5-10 minutes or until all the chia seeds absorb the liquid and the mixture becomes thick (like a jam)

INSTRUCTIONS to assemble popsicles:

  • combine yogurt and almond milk in a bowl and whisk together until smooth
  • place 1 tablespoon yogurt mixture to the bottom of each popsicle mold
  • add about 1 tablespoon granola on top of yogurt
  • add 1 tablespoon dried blueberries on top of granola
  • add about 1 tablespoon of raspberry chia jam on top of blueberries
  • repeat until each popsicle mold is full
  • tap each popsicle mold down to remove any air bubbles
  • insert popsicle sticks in each – about 3/4 the way down
  • place in freezer overnight or for at least 6 hours
  • to remove popsicles, run under hot water for about 10 seconds and they should slip right out!
  • enjoy!


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