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Greek Yogurt & Granola Pops with Summer Berry Compote

Greek Yogurt & Granola Pops with Summer Berry Compote

Posted by Jonas G. Banes & Calvin R. Virgilio on Jun 26th 2024

This healthy & delicious treat, made with our All Natural Honey Pecan, is sure to be a hit with kids and adults alike. Summer is finally here—beat the heat with our DIY Granola & Yogurt Popsicle recipe!

Necessary for the pops, we've also included a recipe for Berry Compote! You should have some leftover to enjoy as yogurt topping, drinks, or dessert, after making the pops. Compote, or compôte, is French for "stewed fruit." As prepared in parts of Europe & Asia, it is a boiled fruit mix served as a drink or a dessert. We will be using the compote as a sweet berry mix in the yogurt pops in this recipe.

(Photos by Alison Conklin, for Lehigh Valley Style.)

Greek Yogurt and Granola Pops with Summer Berry Compote

Yields 8-10 popsicles, depending on the popsicle mold used.

Berry Compote Recipe


  • 2 teaspoons cornstarch
  • 1 tablespoon brandy
  • 2 cups fresh blueberries
  • 2 cups fresh strawberries
  • ½ cup white sugar
  • ⅓ cup honey

1. Dissolve cornstarch in brandy in a small bowl and set aside.

2. Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

3. Remove from heat and let cool to room temperature.

Greek Yogurt and Granola Pops


  • 1 ½ cup plain whole milk Greek yogurt, preferably Fage Whole Milk 5%.
  • ¼ cup + 2 tablespoons honey
  • 3 tablespoons whole milk
  • 1 cup Granola Factory All Natural Honey Pecan.
  • 1 tablespoon vanilla extract.
  • 10 Popsicle mold, such as this one
  • Berry Compote (see recipe above.)

1. In a small mixing bowl combine the Greek Yogurt, milk, honey and vanilla extract.

2. Add granola to the yogurt and stir to combine thoroughly.

3. Arrange popsicle molds on your work surface. Pour a generous spoonful of the yogurt and granola mixture into the bottom of each mold. Add a spoonful or two of the berry compote. Continue layering yogurt and granola with the compote until molds are filled. Tap the molds lightly against the counter or use a popsicle stick to work out any air bubbles between the layers.

4. Insert popsicle sticks into each mold and freeze until solid, about 6 hours.

5. To unmold, run the popsicle molds under hot running water for a few seconds and gently pull the popsicles out of the mold.


Like ice cream, a good yogurt pop needs high-fat dairy. I like the Fage 5% fat yogurt because it yields a creamier popsicle rather than an icy one.

Mix the granola into the yogurt rather than layering them separately. This will allow the oats to soften and the yogurt to take on the flavor of the granola, much like it does in a yogurt a parfait.

Add honey to your liking: After adding the ¼ cup honey, taste it for sweetness, and add more based on your preference in flavor.

The berry compote recipe will yield more than you need for this recipe. Enjoy the leftover compote on top of ice cream or with yogurt and granola parfait. Or freeze and save for your next round of yogurt pops!