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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
- Almonds
- Coconut oil
- Honey
- Coconut sugar (or brown sugar)
- Almond extract (key for achieving the cake batter flavor; can substitute for cake batter extract)
- Salt
- Sprinkles
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.
In a smaller bowl, whisk together the coconut oil, honey, coconut sugar, almond extract, and salt until well combined.
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.
Cake Batter Granola
Cake Batter Granola is like funfetti cake in crunchy bite-size form! Perfect for snacking or for breakfasts, enjoy this granola atop your yogurt, smoothie bowls, and more! Made with almonds, rolled oats, honey, and coconut sugar.
Ingredients
- 4 cups rolled oats
- 1 cup sliced almonds
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1/3 cup coconut sugarÂ
- 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
Instructions
- 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.Â
- 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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Sara G says
I made this and it was delicious!!! I will definitely be making it again 😊
★★★★★
Erin says
Hi Sara, so glad you loved it!
Alicia Connelly says
So quick and easy!!! Yummmmm!
★★★★★
Erin says
Hi Alicia, so glad you loved it!
Serena says
Hi Erin! Love this recipe, I’ll probably make it soon. Just a question: can I leave out the coconut sugar? Is it necessary for its crunchiness? Thanks
★★★★★
Erin says
Hi Serena, thanks and you can leave it out, but it will not be as sweet or clustery! Let me know how it comes out!
Lizzy K says
This was so so super good. I was actually amazed at how legit this tasted! I was unsure about buying the almond extract but so glad I did. Added an amazing “Birthday Cake” like flavor. Will be finding more recipes to use Almond Extract in now that I tried this recipe and how good it is!
★★★★★
Erin says
Hi Lizzy, so happy you loved it and great idea!!
Abby says
I loved this recipe!!! I made it to top my birthday smoothie and the clusters were incredible.
★★★★★
Erin says
Hi Abby, so glad you loved it and yum what a great combo!
Kelly says
Like all of Erin’s recipes, this stuff is amazing!!! I made a half batch because I wasn’t sure if I’d like it, but as soon as I tried it I immediately made another whole batch for the week. I didn’t have enough almonds so I used 1/2 almonds, 1/2 walnuts and it worked well!
★★★★★
Erin says
Hi Kelly, I am so glad you enjoyed it and thank you for all your support!
Selah says
Delicious, and loved by everyone in my family! The clusters are glorious.
★★★★★
Erin says
Hi Selah, so glad everyone liked the granola!
Cyndi Klose says
This is a great sweet treat snack for when you want something sweet but can control your portion size.
★★★★★
Erin says
Hi Cyndi, I am so glad you enjoyed it! 🙂
Joanna Miller says
This is definitely one of my favorite granola recipes! Delish to add in smoothie bowls or top on yogurt!
★★★★★
Erin says
Hi Joanna, so happy you enjoyed it and great topping!
Paige says
Tried a bit of it before I put it in the oven and already knew, from that point on, I’m never buying over-priced granola ever again. This is amazing!!
★★★★★
Erin says
Hi Paige, thanks for sharing!!
Paige says
Tried a bit of it before I put it in the oven and already knew, from that point on, I’m never buying over-priced granola ever again. This is amazing!!
Erin says
Hi Paige, so happy you love it so much!!
Sarah Ries says
This birthday cake granola is AMAZING! I replaced the honey with sugar free syrup and held the sprinkles to make it lower calorie, and it still turned out delicious. It’s perfect to throw on top of yogurt and oatmeal, and it was gone so quickly in my house! I definitely recommend.
★★★★★
Erin says
Hi Sarah, thank you for sharing! I am so happy you enjoyed it and made it your own!
Katie says
I swapped out the almonds for cashews & absolutely loved this recipe! Definitely beats out store bought granola!!
★★★★★
Erin says
Hi Katie, thanks for sharing and so happy you enjoyed it!
Whitney b says
Delicious! Added a few mini white choc chips. This is going to be hard to stay away from! 🙂 thanks Erin for the recipe!
★★★★★
Erin says
Hi Whitney, thanks for sharing and a great addition! 🙂
Courtney Paige says
I loved this recipe! I doubled the amount of almond extract for extra birthday cake flavor – so great Erin!
★★★★★
Erin says
Hi Courtney! Thanks so much and ah good idea!
Alyson says
This is so good! I made it with sunflower seeds due to a nut allergy! Thanks for the great recipe!
Erin says
Hi Alyson, I’m so happy you enjoyed it and made it your own!
Lindsay says
This turned out amazing!! Thanks so much!!!
★★★★★
Erin says
Hi Lindsay, I am so glad you enjoyed the granola!
Dana says
This is sooo yummy on yogurt, smoothie bowls, or just plain by itself! I subbed agave for honey to make it vegan, and omitted almonds and added hemp and chia seed instead and it was still so amazing!
★★★★★
Erin says
Hi Dana, I am so happy you enjoyed the granola! Thanks for your kind words!
Mackenzie says
Hi, Erin! What is the best way to store this granola and how long will it last? Thanks!
Erin says
Hi Mackenzie, you can store it in an airtight container in the pantry for at least a month or so… unless you eat it all before then!
Meg says
Omg looks incredible!!!! Can I sub maple for honey?
Erin says
Yes! Honey is super sticky so helps hold it together more and give it a crunch, but maple will work!