These ice pops are kind of like a Mini-Milk but with real fruit and fibre in the form of bananas and rolled oats, and with a sprinkle of salty-sweet almonds for added protein. Pecans and walnuts would also work well. For a dairy-free alternative, substitute the milk for almond, coconut or soya milk and if your children have nut allergies, use a nut-free granola or a favourite cereal for added crunch. I also experimented using half milk, half Greek yoghurt, which gave a really nice, tangy taste.
Make ahead of time and keep a stash in the freezer for breakfast in a hurry.
- 1 cup of milk (or dairy alternative like almond, soya or coconut milk)
- 1 large banana
- 1 handful of rolled oats (about 10g)
- 1 tsp vanilla essence
- 2 Tbsp almonds (finely chopped)
- 2 tsp maple syrup
- pinch of salt (optional - I like this as it gives the almonds a nice salty caramel taste)
- Mix the almonds and maple syrup in a small bowl. Add the salt. Put to one side.
- In a blender, combine the milk, banana, rolled oats and vanilla essence. Pulse on high until all the ingredients are blended to a smooth liquid.
- Half-fill an ice-lolly mould with the banana milk, spoon in approx 1 tsp of the almond/maple syrup mix and then top up with banana mixture.
- Continue until all your lolly moulds are full.
- Pop in the freezer until frozen.
Note: the ice lolly in the top left photo was made using the Zoku QuickPop maker.