• Preheat oven to 300 degrees F. Cover a large sheet pan with parchment paper to prevent the granola from sticking.
• In a large mixing bowl, whisk together honey, melted coconut oil, vanilla extract, almond extract, and salt.
• Add oats, sliced almonds, and coconut to the bowl. Mix to fully coat in the honey and coconut oil mixture.
• Spread the mixture onto the pan and pat it down with your hands so it lays flat in a single layer.
• Place the pan in the oven and bake for 30 minutes, stirring every 10 minutes. If the granola starts to turn dark brown, remove it from the oven before the 30 minute mark.
• Remove the sheet pan from the oven and add white chocolate chips over top. As the chips start to melt, add the rainbow sprinkles.
• Allow vanilla almond birthday cake granola to cool completely (about an hour) before storing it in an airtight container. It will get crunchier and stick together as it cools.

Storage

• To store: Allow the crunchy birthday cake granola to cool completely for at least 1 hour, once removed from the oven, before scooping it into an airtight jar or container. Store in a cool, dry spot up to 6 months (not in the refrigerator!)

  To freeze: Allow the granola to cool completely for at least 1 hour, once removed from the oven, before scooping it into an airtight jar, bag, or container. Store in the freezer for 3 to 6 months.