Chocolate Granola Banana Pops

Chocolate Granola Banana Pops

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.
Course: Desserts and Baked Delights, Snacks
Category: Gluten-Free, Grab-and-Go, Vegetarian
Oat Type: Rolled Oats
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 pops


For granola:

  • 2 cups rolled oats (500 ml)
  • 1/2 cup almonds flaked (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 extract (2.5 ml)

For banana pops:

  • 4 bananas large
  • 8 wooden popsicle or craft sticks, or sturdy paper straws
  • 6 oz chocolate semi-sweet, 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.