Get through warmer weather with these delectable Strawberry Oat Milk Popsicles. Made from whole ingredients, that you most likely have on hand, already!
It’s been pretty wild to see how much oat milk has gained in popularity the last couple of years. But why wouldn’t it? It can be very allergy-friendly, the flavor is pleasant, and oats are plentiful! In this case, you don’t need to buy your own oat milk to make these delightful popsicles. You just need to grab some ingredients out of your pantry!
What I love about these popsicles is that they’re so dang easy to make. Simply blend up your oats, add everything else and blend again before freezing in molds! Shoot, I’d be half-tempted to pour some of the mixture into ice cube molds with toothpicks. That’d be a cool, kid-friendly quick treat for this!
Though these are strawberry oat milk popsicles, you honestly could use nearly any frozen fruit for them. Peaches, blueberries, dark cherries.. even pineapple! Just adjust the agave nectar depending on the fruit, since some are much sweeter than others. And, the measurement of the fruit may be a little different if you’re not going by weight.
Now, there are only a few ingredients in this recipe but I still want to list some substitutions and suggestions for y’all!
- Rolled oats – ideally you wouldn’t substitute these with anything else, but quick cooking oats could work! You won’t need as many, maybe try 3/4 cup first?
- Frozen strawberries – you could use fresh berries, but part of my reasoning here is that starting with frozen fruit helps expedite the freezing process. The oats get pretty warm during blending, so using frozen fruit brings the overall temperature back down.
- Agave nectar – of course maple syrup or your preferred liquid sweetener will work here. I don’t suggest using granulated sugar because the mixture isn’t getting cooked, so it won’t be dissolved.
- Lemon juice – orange or lime juice could also work, just use it to taste since they have different strengths. If you wan’t to go full-blow strawberry lemonade flavor, try adding 1-2 teaspoons of lemon zest to the mixture!
- Vanilla extract and salt – I don’t suggest subbing these out. If you happen have vanilla bean, scraping half a bean into the blender could be pretty incredible in place of extract.
Lastly, before we get to the strawberry oat milk popsicles, did you see my post of delicious, low-effort recipes by Black creators? You don’t want to miss it!
- 1 cup (92 g) gluten-free rolled oats
- 1 cup (235 ml) water
- 1 cup (139 g) frozen strawberries, plus extra for slicing
- 4-5 tablespoons (60-75 ml) agave nectar, to taste
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Place the oats and water in a blender and puree for 30 seconds. Let the mixture sit for 3 to 5 minutes, for the oats to absorb some of the liquid and soften. Then, blend for 60 seconds, or until smooth.
- Add strawberries, agave, lemon juice, vanilla, and salt and puree again until smooth. Next, thinly slice 2 or 3 of the extra strawberries
- Into six 3-ounce popsicle molds press the slices into the sides, so that they stick to them. Then, pour the popsicle base into the molds, tap them very gently on a working surface, then insert popsicle stcks and freeze.
- Depending on the temperature of the mixture and your freezer, wait at least 4 or 5 hours before testing them. To remove the popsicles from their molds, run them under warm water for 15 to 30 seconds, then gently pull them out. Enjoy!
*Notes on substitutions in the blog post.
*As mentioned in the directions, I used 6 popsicle molds that hold 3 ounces of liquid, each. If you're unsure of the capacity of your molds, pour water in it up to the "fill line", then pour it into a liquid measuring cup.
If you’re loving these strawberry oat milk popsicles, you should give the recipes below a try! (Just click the images)