blueberry-mango-banana-breakfast-pops-26

Dessert for breakfast? Sure, why not. Courtesy of Veggies Don’t Bite, this breakfast pop recipe will get your day started on the right foot. With tons of healthy ingredients like blueberries, kale, hemp seeds and mango, your kids will be begging for this vegan and gluten-free meal all day long.

Makes four 3 ounce popsicles

Ingredients:
½ cup frozen blueberries
1 fresh or frozen banana
½ cup frozen mango
½ cup kale or spinach
¼ cup hemp seeds
¼ cup chia seeds
¾ cup almond milk
20-25 fresh bluberries

Chef’s note: I measured the fruit by loosely placing in a measuring cup and stopping when first piece hit the measuring mark. Any milk of choice will work. If the consistency is too thick to pour into the molds well then add some more milk.

Method:
Place all ingredients except fresh blueberries into a blender and mix until well blended. Once blended, pour into popsicle molds. Place 5-6 fresh blueberries into each mold, stirring gently with a knife to spread them out, then place sticks in. Freeze overnight and enjoy for breakfast the next day!

Will you serve up these healthy breakfast pops to your kids?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.