Cake Batter Granola Recipe
If your daily granola routine needs a little sprinkle of magic, this Cake Batter Granola is your new go-to treat. Imagine all the nostalgic, joyful flavors of classic birthday cake—vanilla, sweet almond, and of course, a colorful burst of sprinkles—baked into clusters of golden, crunchy oats. This recipe captures the fun of licking the bowl after baking a cake, only you can eat it by the handful for breakfast, snacks, or whenever you need a little pick-me-up. Whether you’re surprising your kids (or your inner kid), or want granola that just screams “happy,” this recipe will fast become a staple!
Ingredients You’ll Need
What makes Cake Batter Granola so delightful is how simple each ingredient is, yet how perfectly they work together to create a treat that’s crunchy, colorful, and just sweet enough. Here’s everything you’ll want to gather up—don’t skip the almond extract!
- Rolled oats: These build the substance and chewy texture of your granola clusters, holding all the flavors together beautifully.
- Sliced almonds: Add a delightful nuttiness and welcome crunch, tying the “cake” element with a gentle, toasty flavor.
- Melted coconut oil: Brings richness and helps bind everything, creating those irresistible, crispy clusters.
- Honey: Besides sweetening, honey helps form golden clumps and gives a lovely caramel undertone.
- Coconut sugar: Adds depth and a hint of caramel, the key to that “baked cake” sweetness.
- Almond extract (or cake batter extract): This is the secret to nailing the classic cake batter flavor—don’t skimp, and swap for cake batter extract if you want an extra boost.
- Salt: A touch of salt brings out every other flavor and balances the sweetness perfectly.
- Sprinkles: The fun part! Adds pops of color and that unmistakable birthday vibe—use your favorites.
How to Make Cake Batter Granola
Step 1: Prep Your Oven and Baking Sheet
Start things off by setting your oven to 325 degrees F and line a baking sheet with parchment paper. The parchment really is non-negotiable here: it makes cleanup a breeze and helps keep your clusters from sticking and overbrowning on the bottom.
Step 2: Mix Oats and Almonds
In a big mixing bowl, combine the rolled oats and sliced almonds. Give them a good toss so the nuts are scattered evenly throughout. This ensures every bite has that perfect mix of grainy and crunchy.
Step 3: Whisk Together Wet Ingredients
In a smaller bowl, whisk together your melted coconut oil, honey, coconut sugar, almond extract, and salt. Whisk until totally smooth and glossy, making sure the honey and coconut sugar have dissolved. This syrupy blend is basically your cake batter magic elixir.
Step 4: Combine and Coat
Pour the wet ingredients over your oat and almond mixture. Now, gently stir (use a spatula or big spoon), making sure every last flake of oat and slice of almond gets coated. You want it all sticky and shimmering so it can bake up into those perfect clusters.
Step 5: Sprinkle in Some Fun
Now’s the time to add your sprinkles. Stir them gently through the mixture, ensuring they’re well distributed and every scoop looks like a celebration. If you want, use your hands to really work everything together—just be mindful not to crush the sprinkles too much.
Step 6: Flatten and Shape
Tip the sticky mixture onto the parchment-lined baking sheet. Press it out to a flat, even layer with your hands or a spatula. Don’t be shy—press and pack it together so it bakes into clusters, not loose bits. This step is what makes that irresistible chunky Cake Batter Granola.
Step 7: Bake to Perfection
Slide the pan into your preheated oven and bake for 23 to 25 minutes. You’re looking for golden brown edges and a fragrant, buttery aroma. Keep an eye near the end since sprinkles can brown fast! Then, let it cool completely—at least 30 minutes—before breaking into clusters. If you want looser granola, break it up sooner.
Step 8: Store and Enjoy
Once completely cool, transfer the Cake Batter Granola to an airtight container and stash it in your pantry for whenever the craving strikes. Trust me, it’ll go fast!
How to Serve Cake Batter Granola
Garnishes
A little extra is always encouraged! Toss an extra handful of sprinkles on top just before serving, or even a few curls of white chocolate or dried berries for texture and color. A light drizzle of vanilla yogurt glaze makes it taste just like confetti cake in a bowl.
Side Dishes
This granola is a star on its own, but it’s heavenly with a dollop of Greek yogurt or spooned over ice cream for a playful dessert. It also pairs beautifully with fresh berries or banana slices—you get the rich cake vibes plus a pop of freshness from the fruit.
Creative Ways to Present
Present Cake Batter Granola in mason jars with a ribbon for a sweet homemade gift, or create “parfait bars” with little bowls of yogurt, fresh fruit, and granola for brunch or birthday parties. My personal favorite: layer it into popsicle molds with yogurt and freeze for the prettiest breakfast pops!
Make Ahead and Storage
Storing Leftovers
Once your Cake Batter Granola is completely cool, keep it in an airtight container at room temperature. It should stay crisp and fresh for up to 2 weeks—although it usually disappears much sooner in my house!
Freezing
To extend its shelf life, granola freezes like a dream. Spread cooled clusters in a freezer-safe bag, squeeze out the air, and store for up to 3 months. Just give it a few minutes to thaw at room temperature before enjoying for best texture.
Reheating
If your granola softens or loses its crunch, just spread it on a baking sheet and warm it in a 325 degree oven for 5-8 minutes. Let cool again, and it’ll be as crisp and delicious as fresh-baked!
FAQs
Can I use quick oats instead of rolled oats?
Rolled oats are best for this recipe since they hold their shape and create big, satisfying clusters. Quick oats will work in a pinch, but your granola will be much finer and lose some crunch.
What kind of sprinkles work best?
Classic rainbow jimmies (the rod-shaped ones) are perfect—they don’t bleed much color and hold up well to baking. Nonpareils can work, but they might melt or lend a crunchier texture. Steer clear of sugar pearls or large decorative shapes.
Is there a substitute for coconut oil?
Yes! You can use melted butter or a neutral oil like avocado oil if you’re sensitive to coconut. Each will give a slightly different flavor, but all will help bind your Cake Batter Granola and create those coveted clusters.
Can I make it gluten-free?
Definitely. Just make sure you buy certified gluten-free rolled oats, since oats are often processed with wheat. All other ingredients are naturally gluten-free!
How can I make the flavor even more like cake batter?
If you’re after that unmistakable cake mix flavor, swap the almond extract for cake batter extract, or use part of each. For even more decadence, fold in a handful of white chocolate chips after the granola cools—so dreamy!
Final Thoughts
Cake Batter Granola honestly brings pure fun to breakfast or snack time, and it’s so easy to whip up with just a few pantry staples. Don’t be surprised if it disappears fast—kids and adults both adore every crunchy, sprinkle-studded bite. Go on, give this recipe a whirl and add a little celebration to your day!
Print
Cake Batter Granola Recipe
- Total Time: 35 minutes
- Yield: About 6 cups
- Diet: Vegetarian
Description
Indulge your sweet tooth with this delightful Cake Batter Granola recipe. It’s a crunchy, cake-flavored treat that’s perfect for breakfast or snacking.
Ingredients
Main Ingredients:
- 4 cups rolled oats
- 1 cup sliced almonds
Wet Ingredients:
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup coconut sugar
- 1 tsp almond extract (can sub cake batter extract)
- 1/2 tsp salt
- 1/2 cup sprinkles
Instructions
- Preheat Oven: Preheat oven to 325F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine oats and almonds.
- Prepare Wet Mixture: In a smaller bowl, whisk together coconut oil, honey, coconut sugar, almond extract, and salt.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients, stirring until everything is well coated.
- Add Sprinkles: Mix in sprinkles until well combined.
- Flatten and Bake: Spread the mixture onto the baking sheet, pressing it into a flat, even layer. Bake for 23-25 minutes or until golden brown.
- Cool and Break: Allow the granola to cool completely before breaking it into clusters. Store in an airtight container.
Notes
- This granola is best stored in an airtight container to maintain its crunchiness.
- You can customize this recipe by adding in your favorite nuts or dried fruits.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 9g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cake Batter Granola, Granola Recipe, Sweet Granola
