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Healthy pumpkin cheesecake breakfast popsicles recipe! These parfait pops blend yogurt, pumpkin puree, pumpkin pie spice, and granola to make a creamy, autumn breakfast.
Hello, Rhubarbarians! Are you ready for pumpkin recipe season? We are coming up on the best time of year…… the time for all the pumpkin spiced goodies.
I’m so excited for it. Our first summer in Spokane, WA is coming to an end and it was honestly just a bit too hot and smoky for me this year. So…. let’s go fall! 🍁
My first pumpkin recipe of the season is a frozen spin on my favorite pumpkin yogurt smoothie. It’s a creamy pumpkin pie popsicle, like a pumpkin cheesecake popsicle, with granola. So….. you can eat it for breakfast and it’s totally guilt free.
Feels like a decadent treat. Like dessert for breakfast. But it’s a pumpkin smoothie and some granola! Booyah!
These pumpkin cheesecake breakfast popsicles really are as creamy as pumpkin cheesecake. There’s granola throughout the whole pop, but I love the granola “crust” at the bottom of the popsicle. Adds the perfect little crunch at the end.
I had a thought to use oats in this, which would have made them even healthier, but I like how the granola softens just a bit, but stays crunchy enough to not be mushy. PERFECTION. 👍
I first saw this idea of eating a popsicle for breakfast when I was researching pops to make while Rhubarbaby was teething. All of these fruity yogurt granola pops came up and I instantly knew I wanted to make a pumpkin version when the time came. You know what? Rhubarbaby adores these! He would eat all 10 if I let him. Total score.
I’m dying to try out these coffee mocha breakfast pops, and try these honey roasted fig goat cheese pops before fig season is over. Or these strawberry cheesecake pops when spring rolls around again. I’m thinking of making a cinnamony plum one next before plums are out of season too. What flavor would you go for?
How to make pumpkin breakfast popsicles:
Blend pumpkin, yogurt, pumpkin pie spice, vanilla, and honey in a blender. Layer granola and pumpkin mixture into popsicle molds. Add the popsicle sticks and top with granola to make your “crust.”
Then, you get to drink the rest of that mixture like a pumpkin smoothie. Oh yeah!
Notes about these pumpkin cheesecake popsicles:
- I used full fat plain yogurt, but any thick, creamy yogurt will work (like greek yogurt). If you use vanilla flavored yogurt, skip adding the vanilla extract and the honey, as it will end up too sweet.
- Make sure that you use pure pumpkin puree and NOT pumpkin pie filling. Homemade is best, but canned is a really wonderful option that I use a lot. Just read the label and make sure the only ingredient is pumpkin.
- I used honey as a sweetener, but you can use any sweetener you’d like. Maple syrup or white sugar would be great.
- I used an oats and honey granola, but any granola of your choice will work. You don’t want it to have raisins or other dried pieces in it that won’t be very good frozen.
- You can certainly make your own pumpkin pie spice, although there are great spice blends at the grocery store in the spice section. Here’s a homemade pumpkin pie spice recipe to try.
Healthy pumpkin cheesecake breakfast popsicles recipe! These parfait pops blend yogurt, pumpkin puree, pumpkin pie spice, and granola to make a creamy, autumn breakfast.
- 1 1/2 cups pure pumpkin puree
- 3 cups full fat plain yogurt
- 1 tsp pumpkin pie spice
- 1 Tbsp pure vanilla extract
- 1/4 cup honey
- 1/2-1 cup granola
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Blend the pumpkin, yogurt, spice, vanilla, and honey in a blender until smooth.
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In a popsicle mold, add a pinch of granola to each mold. Fill each mold halfway with the pumpkin mixture and top with another pinch of granola. Fill each mold the rest of the way with the pumpkin mixture. Add popsicle sticks to your molds and top each one with enough granola to cover the bottom of the popsicle.
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Freeze for at least 4 hours or overnight. To remove, run the bottom of the molds under very hot water for about 30 seconds. Don't pull on these too hard to get them out or you will break them. Once the popsicles are out of the molds, store in plastic bags in the freezer and enjoy frozen whenever you wish.
I hope you’ll give these pumpkin cheesecake breakfast popsicles a try! Snap a pic and give me a shout on social media #Rhubarbarians!
Trish
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories! And don’t forget to join my FaceBook community of vegetarian cooks!
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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. 
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