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These Pumpkin Parfait Breakfast Popsicles are a great way to start your day as an easy, on-the-go breakfast! Plus, they taste just like pumpkin pie!
I grew up in New England, arguably the capital of Fall with all of its glorious foliage! Fall is the only time of year when I wished I didn’t live in Southern California. Here it is still hot & humid, and it does not feel like fall at all! It may not feel like fall, but it tastes like fall in my kitchen. Today I’m sharing a new family breakfast favorite, Pumpkin Parfait Breakfast Popsicles!
Breakfast around my house is a little rushed, to say the least. So I set out to make a recipe that’s easy and perfect for on-the-go mornings. Since it’s fall and all things pumpkin and pumpkin-spiced are in, I just had to incorporate them into my breakfast idea. These Pumpkin Parfait Breakfast popsicles are so creamy and taste just like pumpkin pie! Plus, they’re dairy-free, thanks to Silk’s dairy-free vanilla yogurt!
How to Make Pumpkin Parfait Breakfast Popsicles:
- Gather all of the ingredients.
- Add everything but the Kashi cereal to a bowl.
- Mix everything together.
- Fill the molds halfway full.
- Add the Kashi cereal.
- Fill the molds to the top with the Silk yogurt mixture.
- Freeze for at least 6 hours.
- Grab the kiddos for this recipe. They will LOVE making these Pumpkin Parfait Breakfast Popsicles with you! My 5-year-old freaked when I told her that these were for breakfast!
- To easily unmold the popsicles, run the molds under warm water for about 30 seconds. Then gently wiggle the Pumpkin Parfait Breakfast Popsicles free.
- Once the popsicles are out of the molds, place them in a freezer-safe bag, and return them to the freezer.
Pumpkin Parfait Breakfast Popsicles
- 4 5.3 oz Silk Dairy Free Vanilla Yogurt
- 3 Tablespoons honey
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup Kashi GOLEAN Crisp Cinnamon Crumble
- In a medium bowl add the Silk yogurt, honey, pumpkin pie spice, and pumpkin puree. Stir until combined. Fill the popsicle molds half-way with the mixture (I used 2 scoops from my 1 ½ Tablespoon scoop). Add some Kashi cereal and press it lightly into the molds. Then fill the molds to the top with another 1 ½ tablespoon scoop of the yogurt mixture. Insert a popsicle stick into each mold, cover and freeze at least 6 hours before serving.
This is a sponsored conversation written by me on behalf of WhiteWave Foods. The opinions and text are all mine.
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Nancy Johnson Horn says
This looks delicious!
popsicles for breakfast? that sounds amazing!! love this and pinned!
Pinned! This looks amazing!
I’ve never thought of having popsicles for breakfast! Sounds fun!
reesa l says
this might be perfect for my daughter who doesn’t really eat a typical breakfast.
Rachael Yerkes says
Love the idea of eating a popsicle for breakfast. These look particularly delicious.
It’s like dessert for breakfast!
Victoria @ Creative Home Keeper says
This sounds amazing! I wish I would have tried these a few weeks ago when the October weather was still warm, out temps took a nose dive the last few days but still I might have to try them!
Maybe if breakfast was a popsicle I would actually eat it! This sounds awesome!
A popsicles for breakfast sounds like something my kids would love!!
Michelle @ The Complete Savorist says
My daughter would love Popsicles for breakfast!
my kids would gobble these up! YUm need to make them!
This is the first I’ve seen of the Silk yogurt, not available in my area, so if I use regular yogurt would I need to add any sweetener? Love your pop molds too 🙂 I definitely want to try this recipe, love the idea of a popsicle for breakfast!
Hi Pat! You can use regular vanilla or plain yogurt and sweeten it to your taste with honey or agave nectar. I hope this helps!