We’ve been in a bit of a breakfast rut lately, but no more! These tasty peanut butter and jam breakfast pops have been a tasty addition to our mornings especially as we soak up these last few weeks of warm summer weather.

These breakfast pops are dairy-free and full of protein from both cashews and tofu. Plus, they’re naturally sweetened – the only added sugar comes from the jam you use. See the full recipe below, and watch the how-to video on Instagram here.

• 3 cups strawberries
• 1 cup raw cashews
• 1 10 oz (300g) package soft tofu
• 1 Tbsp lemon juice
• 1 ripe banana
• Natural peanut butter
• Strawberry jam

1. Add the strawberries, cashews, tofu, lemon juice, and banana to the blender. Blend until completely smooth.
2. Use a knife to spread peanut butter and jam into the sides of your popsicle mold.
3. Pour the blended smoothie into the popsicle mold. You can also choose to add additional layers of peanut butter and jam to the popsicles.
4. Put the sticks into the popsicle molds and freeze overnight.
5. Remove the popsicles from the mold and enjoy!

Notes:

• If your blender isn’t very powerful, soak the raw cashews in hot water for about 1 hour before using. Be sure to drain and rinse the cashews before adding them to the recipe.
• Use your favorite jam here – we used classic strawberry jam, but if you use a homemade chia seed jam, this recipe will be even lower in sugar if that’s important to you.
• This recipe easily makes about 12 popsicles the size pictured, but this will vary slightly depending on the size of your popsicle molds. You can always freeze any extra on a baking sheet lined with parchment paper as bark instead! Just add a swirl of peanut butter and jam before freezing.
• This recipe is adapted from the strawberry yogurt recipe in The Plant-Based Baby and Toddler by Whitney English and Alexandra Caspero, creators of Plant-Based Juniors.

Enjoy!