Breakfast Yogurt Pops with Fruit and Granola
['1 1/2 cups plain Greek yogurt', '1/2 teaspoon vanilla extract', '1 tablespoon plus 1 teaspoon honey, divided', '1 1/2 cups mixed berries, sliced if large, and/or cubed peaches', '1/2 cup granola', '10 (2.5-ounce) ice-pop molds and sticks']
Whisk yogurt, vanilla, and 1 Tbsp. honey in a large bowl. Fold in berries and/or peaches. Microwave honey jar 10 seconds or place in a bowl of hot water to loosen. Place granola in a medium bowl and drizzle with remaining 1 tsp. warmed honey. Stir to lightly coat granola.
Divide yogurt mixture among molds, leaving about 3/4" at the top. Tap molds on counter to get rid of any air pockets; top with granola. Cover molds, insert sticks, and freeze until ice pops are firm, at least 2 hours.
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.
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