Peel banana halves and insert craft (or popsicle) stick on the sliced side of each half. Place in a glass pie dish or baking dish and cover with plastic wrap. Refrigerate for at least 4 hours.
Place Honey Bunches of Oats with Almonds on a shallow dish or plate. Lightly crush with the bottom of a glass cup.
Melt chocolate chips in a double broiler over low heat. Making sure simmering water does not touch top dish. Stir gently until chocolate melts completely. Pour melted chocolate in a glass shorter than the frozen bananas.
Line a tray or large plate with parchment paper.
Dip each frozen banana in chocolate, turning to coat evenly and immediately roll on Honey Bunches of Oats with Almonds. Place on parchment-lined tray and serve immediately. You can also wrap each choco-banano in plastic wrap and freeze up to one week.