It’s that time again, kids are back to school! I’m here to help you put together a healthy breakfast or snack idea to get you going and on your way.
I’ve teamed up with Sprouts Farmers Market to come up with a quick and healthy back to school recipe. Here at The Simple Veganista, I’m all about quick and healthy!
For this recipe challenge I was asked to come up with a recipe using some of the products, from at least 3 of the brands listed above. With temperatures in the upper 90’s here, I choose to make smoothie pops. They’re super easy and fun to make. I especially love the creamy chunks of frozen mango and bits of granola in each pop. It’s a combination that I have fallen in love with. They are delicious and quite addicting!
Let’s talk a little about the recipe.
- You just need just 4 simple ingredients to create these smoothie pops – mangos, coconut milk, protein powder and granola!
- I didn’t add any extra sweetener to these. It is sweetened enough with the mangoes and natural sweetener in the vanilla flavored nutritional shake powder.
- Add in unsweetened coconut milk to the mix and you’re on your way to making the smoothie pop base.
- Finally, add in solid pieces of mango and granola takes them over the top adding texture and heartiness.
I think you’re going to love this combination, especially if you love protein powders!
Nothing but pure and simple goodness here!
MANGO SMOOTHIE PROTEIN POPSICLES
Cool off with these mango + granola smoothie pops. Can be made in popsicle molds or small dixie cups.
What you’ll need
- 16 oz. bag Earthbound Farms frozen mango, divided
- 1 – 1 1/2 scoops Vega All-in-One Nutritional Shake
- 1 cup So Delicious unsweetened coconut milk, + plus more as needed
- 1/3 – 1/2 cup Sprouts vegan granola of choice (I used tropical)
- any popsicle mold or about 6 small 5 oz. dixie cups
- 10 wooden popsicle sticks
- In a blender, combine 12 oz. of mango (about 3 cups), protein powder and unsweetened coconut milk, blend until smooth, stopping to scrape down the sides as needed to help it move along. If mixture is too thick, add a little extra coconut milk, about 1 tablespoon at a time, as needed.
- Fill popsicle molds or cups about 1/4 full, add about 1 teaspoon granola and a few small mango pieces, gently press down.
- Repeat once more, ending with granola.
- Gently tap molds on flat surface to remove excess air bubbles.
- Place the stick or cut straw directly directly in the center.
- Place in the freezer, towards the back if possible, for at least 6 hours.
- When ready to eat, let set at room temp for a few moments, should slide out easily or with a little pull. Alternately, place the popsicle maker in room temp water, letting it reach just under the brim of the pop maker. Do this just for a few seconds, remove with a gentle pull. Store pops from the popsicle maker in an airtight container in the refrigerator. Place parchment or wax paper between the pops to keep them from sticking together. Pops made in dixie cups can easily be stored in their own container in the fridge (maybe in the door slot). They will last for about 3 – 4 weeks.
Makes 10 – 3 oz. or 6 – 4.5 oz. popsicles.
This post is sponsored by Sprouts. All opinions and words are my own. Thank you for supporting my work here by supporting my sponsors. They are one of my favorite places to grocery shop!