Yes, being an adult means you can have (healthy) popsicles for breakfast

Welcome to Well Done, Well+Good’s seriously tasty food (and drink!) video series, featuring easy-healthy-gorgeous recipes from the wellness scene’s buzziest chefs, nutritionists, and Instagram foodies.

The best thing about being in control of your own destiny (other than, you know, figuring out how to ask for a raise, forging healthy relationships, and watching as much Amazon Prime as you want) is that you can eat popsicles for breakfast—and still feel good about it.

That’s because the stunning ice pops in this how-to video are made with good-for-you ingredients, including fresh berries, a medley of superfood nuts and seeds, and the kicker: siggi’s yogurt.

Made with simple ingredients and not a lot of sugar, it’s a satisfying breakfast-snack-everything option with the added benefits of protein and gut-friendly probiotics.

Unsurprisingly, Sprouted Kitchen chef Sara Forte counts siggi’s as a fridge staple, and taps its creamy powers for this game-changing recipe. The best part? You can whip up a batch, stash it in your freezer, and have an on-the-go a.m. meal (or TV-binge snack) on speed dial.

See the beautiful result in the video above, and read on for a breakfast recipe that will transform your morning rush.

Strawberry Rhubarb Breakfast Popsicles with siggi’s Yogurt and Nut Crumble

Makes 4

NotesYou’ll need a basic ice pop mold and popsicle sticks to work the magic here, like this one.

IngredientsPopsicles2 containers siggi’s strawberry rhubarb yogurt1 container siggi’s plain yogurt1/2 cup finely diced strawberries

Nut crumble1/3 cup maple syrup1/3 cup extra virgin olive oil1 tsp sea salt1 tsp vanilla extract1 cup cashew pieces1 cup raw sunflower seeds1/2 cup raw pepitas1 cup unsweetened coconut flakes2 Tbsp ground flaxDash each of cinnamon and nutmeg

Directions1. Preheat the oven to 325 degrees and line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the olive oil, maple, salt, vanilla, and cinnamon and mix well. Stir in the cashews, sunflower seeds, pepitas, coconut flakes, and ground flax and stir to coat well.

3. Spread the nut crumble on the baking sheet and bake on the middle rack for 25–30 minutes, stirring every 10 minutes. When nice and toasted, remove to cool completely.

4. Mix 1 cup of the cooled nut crumble with the plain siggi’s yogurt.

5. Into your popsicle mold, sprinkle a few fresh berries into the bottom of each mold and then top with about two heaping tablespoons of strawberry rhubarb siggi’s yogurt. Tap the molds on the table for the yogurt to settle and pack down.

6. Repeat the layering process, and finish by pressing dry nut crumble into the molds so it sticks (this will be the base of your popsicle).

7. Insert the sticks and freeze for at least three hours, until popsicles are totally chilled and keep their shape. For easy removal, run the molds under warm water to release.

Love it? Check out more breakfast inspiration here.

In partnership with siggi’s