Stir together the strawberries and granulated sugar in a medium bowl, pressing gently on the strawberries to soften slightly. Let stand until the strawberries become juicy, about 15 minutes.
Meanwhile, melt the butter in a small heavy skillet over medium heat. Add the oats and the brown sugar and stir until the oats are toasted and lightly glazed, about 3 minutes. Cool completely.
Add the yogurt and the honey to the strawberries in the bowl; stir to combine. Gently stir in the toasted oats to distribute. Divide the yogurt mixture among the containers of an ice pop mold, filling each container to the top. Insert ice-pop sticks into the center of each mold and freeze the ice pops until firm, about 6 hours. Enjoy within 1 week.
Recipe excerpted with permission from <a href="https://www.amazon.com/gp/product/0847847470/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0847847470&linkCode=as2&tag=craftfocom-20&linkId=5a7b8c0cae6f92b46ccdd47286e489c4">The Portable Feast: Creative Meals for Work and Play</a> by Jeanne Kelley.