Gluten-free quinoa breakfast smoothie freezer pops

Start the morning with a chilled breakfast that comes in the form of a favorite dessert. These freezer pops are filling, healthy and delicious.

Freezer pops for breakfast? You bet. Think of it as a smoothie on a stick. You may have tried quinoa as a breakfast dish, and certainly fresh fruit and yogurt are morning staples. I blended these three ingredients together and froze them for a fun and healthy breakfast: gluten-free quinoa smoothie freezer pops.

Many people add oatmeal to their smoothies for extra heartiness and for the other benefits oatmeal can provide. Quinoa is gluten-free and makes a great addition to smoothies.

Kids (and adults) will love a “smoothie on a stick” for breakfast or even as a healthy midafternoon snack. Use your favorite fruit to layer into these colorful treats.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Quinoa breakfast smoothie freezer pops recipe

Yields 6 (3-ounce) pops

Ingredients:

• 3/4 cup cherries, pitted
• 1/2 cup cooked quinoa
• 1 orange, peeled and pith removed
• 1 teaspoon orange zest
• 3/4 cup blueberries
• 3/4 cup vanilla yogurt
• Honey (optional)

Directions:

1. Work in 3 separate batches to blend each layer for your freezer pops. For the layers to remain separate, each needs to be mostly frozen before adding the next layer.
2. Add about 2-1/2 heaping tablespoons of the cooked quinoa to the blender, followed by the cherries and 1/4 cup of yogurt. Blend until smooth. If you’d like to sweeten your layers slightly, then add a teaspoon (or to taste) of honey to the blender, and mix.
3. Pour the mixture about 1/3 of the way into the molds. Place the molds securely in the freezer (without the tops/sticks for the molds) until almost completely frozen through (about 1 hour).
4. Start your second layer by adding another 2-1/2 heaping tablespoons of quinoa to the blender, followed by the orange, orange zest and 1/4 cup of yogurt. Blend until smooth. Sweeten as needed.
5. Pour the mixture 2/3 of the way into the molds. Add the tops/sticks, and place the molds securely in the freezer until almost completely frozen through.
6. Add the final layer by following the above directions but using the blueberries.
7. Carefully remove the tops/sticks from the molds, and pour the final 1/3 of the mixture on the tops of the molds. Add the tops/sticks, and place the molds securely in the freezer until frozen solid.
8. When you’re ready to serve them, run the molds under very warm water for a few seconds (don’t run the tops under the water) to help loosen them.
9. Remove, and serve immediately.

Chill out for breakfast.

More gluten-free recipes

Skinny gluten-free berry and flaxseed frozen yogurt parfaits
Spicy lemon pesto pasta with chicken
Fresh blueberry and coconut bars