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Birthday cake granola in a white bowl with sliced strawberries on top and a jar of milk next to it.
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Crunchy Vanilla Almond Birthday Cake Granola

A kid friendly, crunchy granola made with oats, almonds, and vanilla extract, topped with white chocolate chips and rainbow sprinkles.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Cost $10

Equipment

  • sheet pan

Ingredients

  • ½ cup honey or maple syrup
  • 4 tablespoon coconut oil melted
  • 2 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • a pinch of kosher salt
  • 2 cups old fashioned oats (NOT quick oats)
  • ½ cup sliced unsalted almonds
  • ½ cup unsweetened coconut
  • 2 tablespoon white chocolate chips
  • 3 to 4 tablespoon rainbow sprinkles

Instructions

  • 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.

Notes

  1. Make sure to use old fashioned oats, instead of instant, quick, or steel-cut.
  2. Choose rainbow sprinkles that are made from natural ingredients, instead of artificial flavors and dyes. You can also use any kind of sprinkle, from jimmies (the long shapes) to quins (the flat, round shapes), but be aware that nonpariels (the small, hard, round ball shapes) may bleed their dye if the white chocolate is too wet and melted. 
  3. See above post for any substitutions or alterations.