HONEY OAT AND DATE YOGURT POPS
4 to 6 Servings
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Date Syrup :
1/4 cup dates (pitted, roughly chopped)
2/3 cups water
Honey Oats :
1 cup oats
1 1/2 tablespoons honey (warmed)
1/2 teaspoon Kosher salt
2 1/2 cups non-fat Greek yogurt (TK FAGE, PER CH)
1/2 teaspoon vanilla extract
1/2 cup date syrup
3/4 cup oats (remaining oats served on the side)
For the Date Syrup:
Add the dates and water to a small saucepan and bring to a simmer, allow to simmer until dates are tender and warmed through, about 12-15 minutes. Remove the dates and water to a food processor or blender and blend until smooth. Remove to a bowl and allow to cool completely. Clean the food processor.
For the Honey Oats:
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl add the oats and drizzle the honey around the rim of the bowl and toss the oats to coat completely. Season with salt and mix to combine.
Remove the oats to the prepared baking sheet and spread evenly. Place in the oven and bake until toasted and crisp, about 12 minutes. Remove from the oven and allow to cool completely. The oats should be separated and not in clumps!
For the Yogurt Pops:
In the carafe of a food processor, add the yogurt, vanilla extract, and date syrup. Blend until smooth. Remove the mixture to a bowl and stir in the oats.
Transfer to a popsicle mold and freeze for at least 4 hours. Allow to thaw slightly to remove from the mold and serve with additional oats on the side.