Popcorn Granola Bars

These ‘Popcorn Granola Bars’ use home-cooked Popcorn with a combination of healthier ingredients to create a dairy-free, refined sugar-free Granola bar with a homemade Chocolate Ganache. Enjoy as a guilt-free dessert treat!

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I feel it’s the perfect time of year to mix things up a bit. Bring it to the next level. Jazz it up. I hope you’re with me?

Yup, I’m talking about these Popcorn Granola Bars! You heard (or read) right… Popcorn AND Granola! What?!

I must admit, I thought WHAT when I wrote down my ideas for this recipe. I wasn’t sure it would work to be honest, but fear not, it really works!

Granola is something I consider a Breakfast recipe, albeit, when I began to be more conscious of what I ate and started to be healthier, I did eat a lot of Granola for Dessert. I don’t think I can be alone in this? Store-bought Granola is so sweet and full of sugar that it was perfect for Dessert and I felt healthier for eating it. I’m not so sure I feel the same way anymore but homemade Granola is acceptable guys.

Popcorn Granola Bars
Popcorn Granola Bars

When I make Granola, I make my Granola healthy and nutritious and perfect for Breakfast-time without the added sugars that you may find in many store-bought versions. This Popcorn Granola Bar recipe is taking it back slightly (to my Granola dessert eating days) and stepping up a level to Dessert Granola with Popcorn and Chocolate…not something I would openly advise you to eat for Breakfast (there may or may not be the odd occasion where this happens!).

So these Popcorn Granola Bars are a Granola Bar recipe but jazzed up. I have based these on a Granola recipe I would typically use to bake into Bars for Breakfast on-the-go or an elevenses snack, but I wanted to make these more decadent and enjoyable for a slightly healthier and more nutritious dessert choice and to me this needs to be something chocolatey and something sweet, so Popcorn combines with Chocolate and the two meet their match with these Popcorn Granola Bars.

As I said the healthy Granola part is made up of no refined sugar or hydrogenated fats, and instead uses nutritious ingredients including desiccated coconut, maple syrup and banana for sweetness, and my go-to heart healthy fat which is perfect for combining all the ingredients together, and I always make sure I have a homemade batch of almond butter in the fridge to grab whenever a recipe calls. The treat/Dessert elements here come from the popcorn and the chocolate topping.

The popcorn is homemade from kernals which is unbelievably easy to make and the smell whilst they’re cooking is divine. Simply heat 1-2 tbsp. olive oil in a pan, add the kernals, shake to coat and cook until the popping stops. The hardest part here is not eating all the popcorn before you use it in the recipe! Next is the chocolate topping/ganache which is a simple 4 ingredient chocolate combination which can be used to cover the cooked and cooled Granola Bars completely or drizzle it as I have pictured above.

Popcorn Granola Bars

These Popcorn Granola Bars are perfect for a healthier Dessert choice which can be divided into 6 servings or 9 smaller servings and stored in an air-tight container in the fridge for 3 days or in the freezer for longer term storage.

Popcorn Granola Bars

If you’re looking for similar recipes then look no further than here:

Healthier Almond Butter Flapjacks

Nutty Oat Balls

Chocolatey Rice Puff Squares

Apple Pie Crumble

Or if you’re still after a more decadent Dessert then try some of these:

Double Chocolate Mint Cookies

Rocky Road

Chocolate Brownie Coconut Cream Pie

Cookie Dough Brownie Skillet

Popcorn Granola Bars

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Popcorn Granola Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Granola Bar, Flapjack
Serves: Serves 6
  • 1½ cups cooked popcorn, divided
  • 2 cups oats
  • ½ cup sunflower seeds
  • ¼ cup desicatted coconut
  • 3 tbsp almond butter
  • 4 tbsp maple syrup
  • 1 banana, ripe and mashed
  • 1 tsp vanilla
  • 2 tbsp cacoa powder
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 3 tbsp soya milk
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a baking dish with parchment paper. Set aside.
  2. In a large mixing bowl combine the wet ingredients; almond butter, maple syrup, banana and vanilla until smooth and combined.
  3. Then add 1 cup popcorn, oats, seeds and desicatted coconut and combine into the wet ingredients
  4. so they are covered.
  5. Place the mixture in the parchment paper and smooth into the edges and then top with ½ cup
  6. popcorn and press into the mixture.
  7. Place in the oven for approximately 20 minutes, until firmed and browned.
  8. Remove from the oven and place on a cooling rack to cool completely.
  9. Meanwhile, make the chocolate topping by whisking together all the ingredients, gradually adding
  10. the milk until smooth, combined and creamy with no lumps of cacoa.
  11. Once the granola is cooled, top with the chocolate ganache completely or in a pattern as pictured.
  12. Cut into 6 bars. Store in the fridge for up to 3 days in an air-tight container.

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