Birthday Cake Granola
Turn leftover cake into Birthday Cake Granola! Packed with crunchy vanilla-almond clusters, sprinkles, and white chocolate, it's a fun breakfast or snack.
Ingredients
Granola
- 3 cups old-fashioned rolled oats 270 g
- 1 cup sliced almonds 100 g
- ½ cup pecans roughly chopped (50 g)
- ½ cup coconut oil melted and cooled (113 g)
- ⅓ cup maple syrup 80 mL
- ½ teaspoon kosher salt
- 1 large egg white 30 g
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- ½ cup cake scraps crumbled
Mix-Ins
- ½ cup sprinkles
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, sliced almonds, pecans, and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup, egg white, vanilla extract, and almond extract until well combined.
- Pour the wet ingredients over the oat mixture and stir until everything is evenly coated.
- Spread the mixture onto the prepared baking sheet in an even layer. Press it down lightly if you'd like larger granola clusters.
- Top with the crumbled cake scraps.
- Bake for 35–40 minutes. At the 20-minute mark, remove the pan from the oven and gently stir and flip the granola. Return to the oven and continue baking until golden and fragrant.
- Let the granola cool completely on the baking sheet. Avoid stirring while it cools to encourage clusters to form.
- Once cooled, stir in the sprinkles, white chocolate chips, and hemp seeds.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Honey can be substituted for maple syrup.
- For the best birthday cake flavor, use vanilla or funfetti-style cake scraps.
- Add the sprinkles and white chocolate chips only after the granola has fully cooled to prevent melting or color bleeding.