Honey Filled Breakfast Popsicles – a fun, healthy breakfast the kids (and adults) will love!
These aren’t your usual fruity popsicles. They’re layered with creamy Greek yogurt, a swirl of strawberry sauce, oats for texture, and a surprise gooey honey centre. It’s a breakfast treat that feels indulgent but is made from simple, wholesome ingredients.
My kids went absolutely mad for them — even more excited than when they get Nutella. They’re that good.
I’d been wanting a set of popsicle molds for a while and finally ordered one from abroad. While experimenting I discovered that honey doesn’t fully freeze, which means you can make a completely frozen shell that still has a runny, honey centre — brilliant for a breakfast surprise.
The Greek yogurt forms a reliable barrier that holds the honey in place, but you do need to assemble them carefully so the honey doesn’t leak out while freezing.
Assembly tips:
- Make sure there’s a thick enough layer of Greek yogurt at the bottom and up the sides of each mold before adding honey.
- Avoid getting honey on the mold sides — any contact can create a gap and cause leakage.
- Don’t add too much honey. If the honey fills the cavity entirely the stick won’t have enough frozen surface to hold it in place.
Close-up steps are helpful: hollowing out the yogurt, adding honey into the hollow, covering with more yogurt and strawberry sauce, then finishing with the oat mixture on top.
It sounds fiddly, but after the first one or two you’ll find the rhythm and make perfect breakfast popsicles every time.
The Honey Filled Breakfast Popsicles Recipe:
Honey-Filled Breakfast Popsicles
15
15
Ingredients
- 6 tbsp oats use gluten-free if required
- 360 ml (1 1/2 cups) Greek yogurt
- 6 tbsp honey
- 6-12 tbsp store-bought or homemade strawberry sauce
Instructions
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Place the oats in a small bowl and mix with 6 tbsp of the Greek yogurt. Set aside.
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Spoon 2 tbsp of Greek yogurt into each popsicle mold and tap the molds so the yogurt settles to the bottom.
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Use a wooden lolly stick to hollow out the yogurt, leaving yogurt at the bottom and up the sides of each mold. Make sure there are no holes where honey could escape.
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Carefully pour 1 tbsp of honey into the hollow in each mold. Ensure the honey does not touch the mold sides.
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Top each with 1 tbsp more Greek yogurt to cover the honey, then add 1–2 tbsp strawberry sauce, leaving about 1 cm from the top of the mold.
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Divide the oat and yogurt mixture between the molds to fill them nearly to the top.
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Place lids on the molds, insert the sticks, and freeze for at least 4 hours.
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To release, run the molds briefly under warm water, then serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.