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Birthday cake granola in a bowl with 2 spoons next to funfetti sprinkles and a glass bottle of milk.

Birthday Cake Granola


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5 from 7 reviews

Description

Crunchy birthday cake granola has a yummy cake batter taste and aroma. With funfetti sprinkles and white chocolate drizzles it’s super festive. A fun breakfast, snack or dessert topping.


Ingredients

Units Scale
  • 2 1/2 cups old-fashioned rolled oats (not quick oats)
  • 3/4 cup sliced almonds or slivered almonds
  • 1/2 teaspoon kosher salt, or to taste
  • 4 tablespoons (1/2 stick) butter, melted
  • 1/4 cup pure maple syrup
  • 1/4 cup honey
  • 1 large egg white (optional*), beaten until frothy
  • 1 tablespoon pure vanilla extract – yes tablespoon!
  • 1 tablespoon cake batter flavoring**
  • 5 tablespoons rainbow jimmies sprinkles
  • 1 (4-ounce) Ghirardelli white chocolate baking bar, melted

Instructions

RECIPE PREP: Preheat oven to 325°F. Line a medium or large baking sheet with parchment paper. 

  1. In a large bowl, toss together the oats, almonds and salt. Pour the wet ingredients into the bowl: melted butter, maple syrup, honey, egg whites, vanilla extract and cake batter flavoring. Mix well to combine. Gently fold in the rainbow sprinkles.
  2. Spread mixture onto the prepared baking sheet in an even, tightly-packed layer. Bake for 15 minutes, then rotate the pan. Do not flip the granola. Bake 15 to 20 minutes more, or as desired. Keep a close eye on the granola as it can easily burn. Remove the tray from the oven.
  3. Let the granola cool completely, about 30 minutes. It will become crunchier as it cools. Break the granola into small or large clusters – any size you desire.
  4. Melt the white chocolate according to package directions. Drizzle it across the top of the granola clusters. Let the granola sit for 15 minutes, or until the chocolate hardens.
  5. Transfer the birthday cake granola to zip-top kitchen bags or mason jars. Store them a cool dark pantry.

Notes

Best type of oats for granola: Old fashioned rolled oats are preferred as they have the perfect crisp texture. However, if you don’t mind granola with a softer texture, feel free to use quick oats instead. But avoid using instant oats as they absorb liquid like a sponge and cannot deliver that classic, crisp granola texture.

*Why the egg white? The protein in the egg white helps bind the mixture together. It helps produce large, gorgeous granola clusters. But it’s completely optional. If using, add 1 to 2 egg whites to each batch of granola before baking. After the baked granola has cooled, you can easily snap it into clusters. Egg whites also contribute to a crunchier, chunkier texture.

**Where to find cake batter flavoring at the market: Look for it where the extracts are shelved, like vanilla extract, almond extract, etc. It’s usually right next to the spices. Cake batter flavoring is made by several brands including McCormick. Some even offer it in “super strength”.

How to make your own cake batter extract: For 1 tablespoon cake batter flavoring, use 1-1/2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon almond extract or lemon extract. Feel free to adjust the amounts to taste.

  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American