Front view of a breakfast parfait popsicle with fresh berries and granola.

These Greek yogurt popsicles are my summer answer to the weekday breakfast rut—cool, creamy, and layered like a parfait, but frozen on a stick.

They’re made with thick Greek yogurt, fresh berries, and a sprinkle of granola for crunch. They look like dessert, but they’re secretly breakfast material. Bonus: you can prep them ahead and pull one out of the freezer on busy mornings or serve them for brunch on a stick.

I’ve also tested them with dairy-free yogurt, so if you’re hosting someone with dietary needs, that option works too!

Why You’ll Love this Recipe

  • Like a yogurt parfait on a stick – You get creamy yogurt, juicy fruit, and gluten-free granola crunch in every bite.
  • Perfect for breakfast or snack time – Make-ahead friendly, freezer-ready, and kid-approved.
  • Customizable – Use any berries or granola you have on hand. Honey, maple, or jam swirls? Yes, please.
  • Naturally gluten-free (if using GF granola) – Just check your brand.

TIP

Use thick yogurt. Regular yogurt tends to freeze icy. Greek yogurt (or a thick dairy-free option) gives you that creamy, satisfying texture that holds up to freezing.

Ingredient Notes

  • Greek Yogurt Use full-fat or 2% plain Greek yogurt for the creamiest texture and best freeze-thaw results. Vanilla works too—just know it’ll sweeten the pops slightly. Dairy-free option: I’ve tested this with thick coconut yogurt and it works great! Choose one with a similar consistency to Greek yogurt—nothing too thin or watery.
  • Fresh Berries – I like strawberries, blueberries, and raspberries for color and texture. Chop any larger berries so they distribute evenly in the molds. I cut blackberries and strawberries into small pieces and then find the smaller blueberries in each container. The first time I tested this recipe, I had the biggest blackberry in there and it created a huge hole in my popsicle! Don’t make my mistake!
  • Granola – Use your favorite crunchy granola—store-bought or homemade. Make sure it’s gluten-free if needed. Avoid soft or chewy granola, which can get soggy when frozen.
  • Sweetener (optional) – Add honey or maple syrup if your yogurt is unsweetened and you want a bit of extra sweetness. You can also swirl in a little fruit jam for visual flair and flavor.
Front view of yogurt and granola breakfast popsicles in the popsicle mold ready for freezing.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Can I use regular yogurt instead of Greek yogurt?

You can, but the texture will be icier. Greek yogurt is thicker and holds its shape better when frozen. If using regular yogurt, try straining it first or mix in a little cream cheese to help it freeze creamier.

What kind of dairy-free yogurt works best?

Use a thick, unsweetened coconut or almond-based yogurt—anything with a similar consistency to Greek yogurt. Avoid thin or runny styles, which tend to freeze icy and separate.

How long do yogurt popsicles need to freeze?

They typically need at least 6 hours, or overnight for best results. If your pops feel stuck, run warm water over the outside of the mold for 15–20 seconds to release them cleanly.

Can I make these without granola?

Absolutely. You can skip the granola entirely or swap it for chopped nuts, crushed gluten-free cookies, or just add extra fruit for a smoother-textured version.

Expert Tips

  • Layer, don’t mix. For the prettiest pops, add the fruit and granola in layers instead of stirring everything together. It gives that parfait-on-a-stick look.
  • Tap to release air pockets. After filling your molds, tap them gently on the counter to get rid of bubbles and help everything settle evenly.
  • Let them sit before removing. Run warm water over the outside of the molds for 15–20 seconds to release the pops without breaking them. Don’t rush it!

Storage instructions

Freezer:
Store popsicles in the molds or transfer them to a freezer-safe bag or container once fully frozen. If stacking, separate with parchment to prevent sticking.

Best quality window:
Enjoy within 1–2 weeks for the best texture and flavor. After that, they may develop ice crystals and the fruit can become a bit icy.

Serving tip:
Let the pops sit at room temperature for 1–2 minutes before eating to soften slightly—they’ll be creamier and easier to bite into.

Aerial view of greek yogurt breakfast popsicles with scattered berries and gluten-free granola.

Did you make this recipe?

Front view of a breakfast parfait popsicle with fresh berries and granola.
5 from 2 votes

Yogurt Breakfast Popsicles

These creamy Greek yogurt popsicles are layered with fresh berries and crunchy granola—like a parfait on a stick! A fun, make-ahead breakfast or snack with a dairy-free option included.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes
Resting time 6 hours
Servings 10 popsicles

Ingredients

  • 1 1/2 cups Full-Fat Greek Yogurt - or dairy-free greek-style yogurt, like Kite Hill Greek Style plain yogurt
  • 3 tablespoons pure maple syrup - or honey
  • 1/3 cup strawberries - diced small
  • 1/3 cup blueberries
  • 1/3 cup blackberries - diced small
  • 3/4 cup gluten-free granola - or your favorite granola

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In a bowl, mix together Greek yogurt with maple syrup. Add 1/4 cup of the yogurt to the berries and mix together.
  • Layer the popsicles in the following order: berries, yogurt, granola, berries, yogurt, granola. Repeat with remaining popsicles until they are all filled to the top. Stick popsicle sticks in the center of each popsicle mold.
  • Freeze for 4-6 hours or until firm.
  • To serve, run the popsicle mold under warm water for 30 seconds, being sure not to get water into the top of the mold. The popsicles should easily release. If they don’t, keep running the mold under warm water until they come out. 

Notes

  • Gluten-free note:  I have celiac disease and personally use a certified gluten-free granola in this recipe. If you’re cooking for someone with celiac or gluten sensitivity, double-check labels—some granolas contain wheat or are processed with gluten. Also note – some people with celiac cannot process oats.
  • Dairy-free option: Thick coconut yogurt works well here—just choose one with a consistency similar to Greek yogurt. Avoid runny styles, which can freeze icy.
  • Make-ahead friendly: These popsicles keep best for 1–2 weeks in the freezer. After that, the texture may change slightly.

Nutrition

Calories: 83kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 110mg | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 4.3mg | Calcium: 49mg | Iron: 0.5mg
Front view of a stack of four gluten-free yogurt and granola breakfast popsicles.

6 Comments

5 from 2 votes

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