Oaty Yoghurt Popsicles

Make popsicles without a dedicated mold by using a muffin tray or yogurt pots with wooden sticks, or use a loaf tin! If using the latter, you’ll need to double the quantities of everything to fill a standard loaf tin. Blackberries are optional, feel free to play with your own additions. A swirl of our fruit curd works well too or some mango purée.

Serves: 6

Time: 20 minutes (+4hrs freezing time)





110g blackberries

500g Greek yoghurt

2 tbsp agave or sweetener of choice

20g ground oats oatmeal

pinch salt


Combine everything but the blackberries in a bowl and mix well to combine. If using a loaf tin, line the base with a rectangular piece of parchment so the edges hang over the top by 1 inch. Swirl through your blackberries or fruit curd/purée and pour into the chosen mold. Cover with tinfoil and make small holes with a knife where the popsicle stick should stay. This will help it stand straight during the freezing process. Poke the sticks into the holes and transfer to a flat surface in the freezer.