A sweet, healthy treat that is fun to make and eat! Frozen bananas are dipped in chocolate, then rolled in crunchy, golden honey-almond granola.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 pops
- 2 cups rolled oats (500 ml)
- 1/2 cup flaked almonds (125 ml)
- 1/4 cup honey (60 ml)
- 1/4 cup brown sugar (60 ml)
- 2 Tbsp coconut oil (30 ml)
- 1/4 tsp salt (1.5 ml)
- 1/2 tsp vanilla (2.5 ml)
For banana pops:
- 4 large bananas
- 8 wooden popsicle or craft sticks, or sturdy paper straws
- 6 oz semi-sweet chocolate, chopped (175 g)
- 1 Tbsp coconut oil (15 ml)
To make granola:
Preheat oven to 325 °F.
- In a large bowl, stir together oats and almonds.
- In a small, microwave-safe bowl, stir together honey, brown sugar, 2 Tbsp coconut oil, salt and vanilla. Microwave for 30 seconds to liquify. Stir well. Pour warm honey mixture over oats and almonds, stirring until evenly coated.
- Spread oat mixture evenly onto a baking tray, preferably with sides, sprayed with cooking spray.
- Bake granola for 20 minutes, stirring after 10 minutes. (Watch carefully in the last 5 minutes.)
- Remove from oven and let cool completely before breaking up clusters with fingers or the back of a spoon.
To make banana pops:
- Peel bananas and cut in half. Insert a popsicle stick into the cut end of each. Place on a parchment lined tray and freeze for several hours, until firm.
- In a double boiler or glass bowl placed over simmering water, melt chocolate, stirring constantly until melted and smooth. Stir in 1 Tbsp coconut oil.
- Place 1 cup of granola in a shallow dish or plate.
- Working with one at a time, dip banana in chocolate (spoon over, if necessary), then immediately roll in granola. Return to freezer until chocolate sets.
- Pops can be stored in freezer up to one week. Remaining granola can be stored in an airtight container for up to three months.