Cake Batter Granola is like funfetti cake in crunchy bite-size form! Perfect for snacking or for breakfast, enjoy this granola atop your yogurt, smoothie bowls, and more! Made with almonds, rolled oats, honey, and coconut sugar.
It’s like dessert for breakfast
Let’s set the record straight. I know I’m a self-proclaimed chocolate addict, but that doesn’t mean I don’t like to enjoy cake batter recipes from time to time! See my Healthy Cake Batter Balls and my Healthy Funfetti Cookies as proof!
That being said, I sat thinking about what type of granola recipe I should create next, and I realized a cake batter flavor was well overdue. I’m constantly coming up with new ‘nola ideas, and I had a hunch that this one would be delicious!
I’m happy to report that I was correct. This recipe uses almond extract, coconut sugar, and honey to achieve a rich cake batter-esque flavor that mimics the “real deal” quite well. Now, you can basically use cake batter for topping your smoothie bowls, adding to your yogurt, or eating with milk!
Breakfast (and snacking) has never been so celebratory!
Cake batter granola ingredients
The ingredients in this recipe bind together perfectly to create delicious and crunchy granola. The coconut oil helps everything “stick” together without being greasy or oily, and the honey sweetens the deal while also serving as a binding agent. Here’s a list of everything you’ll need:
- Rolled oats
- Coconut oil
- Coconut sugar (or brown sugar)
- Almond extract (key for achieving the cake batter flavor; can substitute for cake batter extract)
Kitchen tools needed to create homemade granola
To make this recipe, you’ll need only five main items. Once gathered (along with the correct measuring cups), you’ll be ready to get started!
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Mixing utensil
- Measuring cups: 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, and 1 cup
How to make cake batter granola
Making cake batter granola involves nothing more than mixing the ingredients and then baking them in the oven. When all is said and done, you’ll have a delicious sheet of baked granola ready to snap into your desired sized pieces. Allot about half an hour to making this recipe.
To begin, preheat the oven to 325F and line a baking sheet with parchment paper.
In a large bowl, mix the oats and almonds.
Then, add the wet ingredients to the dry, and stir until every piece of oat is coated in the mixture.
Next, add the sprinkles and again mix until everything is well combined. You can use your hands to ensure that everything is incorporated.
Flatten the mixture onto the baking sheet in one flat, even layer. Press down and pack together lightly. Again, use your hands if needed.
Bake for 23-25 minutes, or until the mixture reaches a golden brown color.
Remove from the oven, and let cool completely (at least 30 minutes) before breaking into pieces. If you don’t want large clusters of granola, you can break it up earlier.
A healthier granola recipe
Whether you’re new to Erin Lives Whole or you’re a well-seasoned reader, you’ve probably noticed the ingredients that I use in my baked goods. They’re a bit different than what you’ll find in other dessert recipes, as they’re more nutrient-filled and intentionally chosen.
For this specific recipe, we use a blend of ingredients that keep things as natural as possible. I’m not a fan of the processed, chemical-ridden granola that lines grocery store shelves, instead opting for homemade versions that pack a nutrient punch. Here are some ways that I make that happen.
Rolled oats are a wonderfully fibrous ingredient that help to give you longterm energy and leave your body feeling fueled and satisfied.
Almonds provide protein, fiber, and many vitamins including magnesium, potassium, and more.
Honey is a fantastic all-natural sweetener that helps to provide flavor but doesn’t increase the processed sugar. Always opt for the all-natural options!
Coconut sugar is a great ingredient to use in place of white granulated sugar. Not only is it more nutrient-rich, it also has a lower glycemic index and won’t spike your blood sugar as extremely as processed sugar.
Common cake batter granola questions
Here are commonly asked questions that may be helpful to you as you navigate through the recipe. If you don’t see your question answered here, leave it in a comment below!
I only have quick oats. Will these work?
Quick oats should work in this recipe. Though I would avoid the packs of “instant oats” (they absorb liquid differently), quick oats are okay. Note, the end result will be slightly softer than if using rolled oats.
What can I use in place of honey?
The consistency of honey is perfect for this recipe, but maple syrup and molasses will both work as substitutes. Feel free to use whichever you prefer. If using maple syrup or molasses, start with slightly less than 1/2 cup (perhaps 1/4 cup to begin), and add more to taste.
Can I add additional ingredients?
Of course! Add whatever you’d like to make this cake batter granola your own. Ideas include chocolate chips, chocolate sprinkles, or even butterscotch chips!
How do I store granola?
Homemade cake batter granola can be stored in an airtight container in the pantry.
More granola flavors to try
If you liked this granola recipe, you’ll want to try my other renditions too. Choose from flavors like chocolate, creamy almond butter, oatmeal raisin, and more.
- Healthy Oatmeal Raisin Granola
- Chunky Paleo Granola
- Healthy Chocolate Granola Recipe
- Healthy Almond Butter Granola
- Chocolate Peanut Butter Granola
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
- 4 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup coconut sugar
- 1 tsp almond extract (key for getting the essential cake batter flavor, can sub cake batter extract)
- 1/2 tsp salt
- 1/2 cup sprinkles
- Preheat oven to 325F and line baking sheet with parchment paper.
- In a large bowl, stir together oats and almonds.
- In a smaller bowl, whisk together coconut oil, honey, coconut sugar, almond extract, and salt.
- Add wet ingredients to dry and stir until every piece of oat is coated in mixture.
- Add in sprinkles and mix until very well combined. I used my hands here to ensure it was all well incorporated.
- Flatten onto baking sheet in one flat, even layer. Press down and packing together lightly. Use your hands if needed.
- Bake for 23-25 minutes or until golden brown. Let cool COMPLETELY (at least 30 minutes) before breaking into clusters. If you don’t want clusters, you can break it up earlier.
- Store in airtight container in pantry.
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