Blueberries in June are like summer’s candy — sweet, juicy and the perfect addition to breakfast ice pops when the temperature soars. Blend the blueberry and oat mixture until very smooth to avoid large chunks of oats in the pops.
cup unsweetened hazelnut milk
cup old-fashioned rolled oats
Tbsp blueberry preserves
Juice of ½ lemon
Special equipment: Six 3-4-oz ice pop molds; Cook’s Note: Pops will keep in the freezer for up to 2 weeks.
In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth.
Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.
Rest at room temperature for a few minutes before unmolding.