Birthday Cake Granola Recipe

I absolutely love this Birthday Cake Granola recipe because it’s like a celebration in every bite, with vibrant sprinkles and rich, toasted flavors bringing out my inner child. Plus, the combination of coconut oil and almond extract gives it a unique twist that perfectly balances indulgence and a hint of nostalgia.

The recipe for the Birthday Cake Granola is one I hold very dear. It takes the old-fashioned, rolled-oat-and-chopped-raw-almond goodness that forms the base of my most beloved granola, and gives it the kind of make-you-smile sweetness that makes the stuff worthy of its name.

Well, sort of. The mixture of honey and melted coconut oil; the large splash of vanilla extract; the medium splash of almond extract; the not-too-distant aroma of fabulousness from the sprinkles; the almost-too-festive-for-breakfast appearance of the finished product—all of this makes the Birthday Cake Granola far more worthy of the “birth” side of its name than the “cake” side.

Ingredients

Traditional rolled oats: Fiber-rich, they furnish steady energy.

Almonds, chopped and raw: A good source of healthy fats and proteins.

Melted coconut oil: Source of beneficial fats and adds a hint of deliciousness.

Honey or maple syrup: Natural sweeteners that provide a smooth, caramel-like sweetness.

Vanilla extract: Enriches flavor with sweet, aromatic notes.

Add fun, festive, colorful touches to granola with multicolored sprinkles.

Sweetness with a creamy texture (if used), are the white chocolate chips.

Ingredient Quantities

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• 2 cups old-fashioned rolled oats
• 1/2 cup raw almonds, chopped
• 1/4 cup shredded coconut (optional)
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1/4 cup multicolored sprinkles
• 2 tablespoons white chocolate chips (optional)

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Instructions

1. Your oven should be preheated to 325°F (163°C), and a baking sheet should be lined with parchment paper.

2. In a big mixing bowl, mix the rolled oats, the chopped raw almonds, and the shredded coconut (if using).

3. In a different, smaller bowl, whisk together the following until they’re well mixed and combined: melted coconut oil, honey or maple syrup, vanilla extract, almond extract, and salt.

4. In the large bowl, pour the liquid mixture over the dry ingredients and stir until the oats and almonds are evenly coated.

5. Evenly spread the granola mixture onto the baking sheet that you prepared.

6. Preheat the oven and bake for 20 to 25 minutes. Stir halfway through to guarantee even toasting, until the granola is golden brown.

7. Take the baking sheet from the oven and let the granola cool completely on the baking sheet.

8. After the granola has cooled, mix in the assorted sprinkles and white chocolate chips, if you are using them.

9. An airtight container is the proper storage place for granola.

10. Relish your Birthday Cake Granola as a delicious yogurt, ice cream, or sweet snack topping!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Spoon or spatula for stirring
8. Airtight container for storage

FAQ

• Q: Can I use quick oats instead of rolled oats?B: The best oats to use are old-fashioned rolled oats because they supply the superior texture. That said, you can use quick oats in a pinch.
• Q: How can I make this recipe vegan?Replace the following with suitable alternative ingredients:

  – Honey: Use maple syrup.
  – White chocolate chips: Use dairy-free chocolate chips.

• Q: Can I omit the almonds if I have a nut allergy?Yes, you can leave out the almonds or replace them with seeds, such as sunflower or pumpkin seeds.
• Q: How should I store the granola?A: Keep it at room temperature in an air-tight container for no more than two weeks.
• Q: What can I use instead of coconut oil?Butter that has been melted or any oil that has a neutral flavor can be used as a substitute.
• Q: Can I add dried fruit to this granola?Q: Would you consider adding something flavorful after the fact, like cranberries or raisins, to boost a cookie’s flavor?

Substitutions and Variations

1/2 cup raw almonds, chopped → 1/2 cup chopped walnuts or pecans.
1/4 cup coconut oil, melted → 1/4 cup butter or vegetable oil, melted
1/4 cup honey or maple syrup → 1/4 cup agave nectar or brown rice syrup
1 1/2 teaspoons of vanilla bean paste= 1 1/2 teaspoons of vanilla extract
1/4 cup multicolored sprinkles → 1/4 cup cacao nibs for a less sweet option.

Pro Tips

1. Even Toasting Technique Stir the granola mixture halfway through baking to ensure it toasts evenly. This will help prevent any uneven coloring or burning, giving you perfectly golden granola.

2. Customize Sweetness and Flavor If you prefer a sweeter granola or a stronger flavor profile, you can adjust the amount of honey or maple syrup and extracts to your taste. You can also use flavored extracts, like butter or cake batter, for a more dessert-like experience.

3. Enhance Texture For extra crunch, add a handful of other nuts or seeds such as pecans, sunflower seeds, or chia seeds during step 2. This will not only enhance the texture but also boost nutritional value.

4. Cooling for Chunky Clusters If you like your granola in bigger clusters, press down gently on the mixture with a spatula before baking and again after stirring midway. Once done baking, allow it to cool completely undisturbed for chunkier pieces.

5. Add-Ins After Baking Always add delicate ingredients like sprinkles and white chocolate chips after the granola has cooled completely to prevent melting and discoloration. This preserves the texture and appearance of your granola.