Sun's up so that mean ice cream season is back and what better way to start this season than with these breakfast pumpkin spice popsicles!
You can adapt this recipe by using mango, strawberries or any fruit you like by the pumpkin puree so feel free to play around this recipe there's! I love using pumpkin pure because it feels like a summer version of a pumpkin loaf. The spices and pumpkin gives it a cozy feeling that I love.
I used bakes buckwheat AKA buckinis to finish them off and give them that full breakfast flavour! You can also use any type of granola or cereal. This recipe is so fun to make and its the perfect dessert for breakfast recipe for this summer!
So get your popsicle mould ready and lets get started with this healthy recipe.
Pumpkin Spice Popsicles
Serves: 16 Prep Time: 15-20 min
4 frozen bananas
1 Cup pumpkin puree
3 tbsp sweetener syrup ( I used Golden Syrup from Sweet Freedom)
1 tsp vanilla extract
1 cup coconut yogurt
1/2 cup carrot juice
4 tbsp ground oats.
1 tsp pumpkin spice
1/4 Granola (optional)
Optional Add-ins: More plain coconut yogurt, melted chocolate for drizzle, edible flowers
Add oats to a high speed blender and blend until ground. Add bananas, pumpkin pure, syrup , carrot juice, pumpkin spice and 1/2 cup yogurt to the blender and blend until well combined and smooth.
Spoon mixture in popsicle moulds, firmly knock the moulds on the counter a few times to remove any air bubbles. ( If you are including add-ins make sure to leave enough space in the Popsicle to top it up ) * If you are adding granola mix in granola with 3 more tbsp of syrup mix and top the popsicles. you can also add more plain coconut yogurt.
Insert Popsicle stick into each mould and place in the freezer 3 hours or overnight until they are frozen and firm. To remove the popsicles from the mould run under hot water for a few seconds or until you can easily pull them out.
Decorate with melted chocolate, edible flowers, nuts or seeds. Eat immediately or place back into the freezer to get until you are ready to enjoy!