This Funfetti Granola takes classic funfetti (or cake batter) flavor and adds it to healthy granola! Crunchy clusters of oats and nuts that make a great snack or breakfast.
Sprinkles make everything better.
Just ask my 3 year old daughter. Sprinkles, rainbows, glitter and unicorns should be everywhere! 😉
I don’t agree with her entirely, but I do love sprinkles. They take something simple and quickly make it fun and festive!
We’ve been on a roll with sprinkles at our house lately, so I figured, why not add it to granola? My kids loved it! My daughter would eat half the pan of this granola if I let her (…and I would be right there eating the other half!).
This Funfetti Granola is filled with healthy ingredients like oat and nuts, and it’s naturally sweetened with honey (or maple syrup). Extra vanilla extract, almond extract, and a little cashew butter help to seal the deal by bringing in the Funfetti/cake batter flavor. And sprinkles of course! 🙂
If you’re looking for a healthy snack for your kids, this is it. They’ll love the sprinkles and crunchy chunks of granola! It’s a great yogurt topping or just throw a handful in a bowl.
Plus, it’s super quick and easy to make. If you’ve never made homemade granola, I’m telling you, you have GOTTA try it!
Let’s talk granola.
For this recipe you’ll need to use rolled oats. To make this Funfetti Granola gluten-free, be sure to use certified gluten-free rolled oats.
For this granola to be dairy-free, you’ll need to use coconut oil (or another neutral oil, like olive or canola).
To make sure this granola is vegan, simply use a dairy-free oil and maple syrup. Look out for vegan sprinkles too.
Questions you may have…
I don’t have rolled oats, can I use quick-cooking oats? I wouldn’t recommend it. The texture just won’t be the same.
I can’t eat nuts, what could I use instead? To keep this nut-free, instead of 2 cups of oats and 2 cups of nuts, you can do 4 cups of oats total. You can also omit the cashew butter.
Don’t have coconut oil? Try another oil (olive oil, canola) or in a pinch you could use butter.
I don’t have almond extract, is that okay? Yes. Granted, the granola will be more of a vanilla-flavored granola. I think the touch of almond extract in this Funfetti Granola in particular really gives it extra funfetti flavor. You could also use cake batter extract instead.
Do I have to use cashew butter? No. I think cashew helps to add a bit of Funfetti flavor to the granola. It tastes a bit like dough or cake batter. If you don’t have cashew butter, just omit it. I would not recommend substituting other nut butters in it’s place.
What are the best sprinkles to use? Rainbow jimmy sprinkles. You can use classic sprinkles or more naturally colored sprinkles.
This easy Funfetti Granola recipe is now a family favorite! It’s a fun spin-off from my Vanilla Granola (that has 15+ five star reviews!). With crunchy clusters filled with oats and nuts, extra vanilla, and sprinkles, what’s not to love?!
After you make this Funfetti Granola, let me know what you think! Comment, below, and a leave a star rating, or find me on Instagram and tag me.
And before you go, check out a few more of my favorite granola recipes: Like my Chocolate Granola, Chai-spiced Granola, and Gingerbread Granola.
- 2 cups rolled oats (certified gluten-free)
- 2 cups chopped nuts (walnuts, almonds or pecans)
- 1/4 cup coconut oil, melted
- 1/3 cup honey (or maple syrup, if vegan)
- 2 tbsp cashew butter (optional)
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1/4 cup jimmy rainbow sprinkles
To begin, preheat your oven to 300 and line a large pan with parchment paper.
To a small mixing bowl, add your oats and nuts and stir them together.
To a large, microwave safe mixing bowl, add your coconut oil and honey. Microwave till they are at a low boil (about 45-60 seconds). Add your cashew butter, vanilla extract and almond extract and whisk them in.
Pour your wet ingredients over your dry ingredients and stir till your oats and nuts are coated. Add your sprinkles and stir them in. Pour onto your pan and spread into a thin, even layer.
Bake in the oven for 25-30 minutes, or till the edges are just starting to turn golden. *Your granola will not be crunchy till it cools.
Let cool entirely. Break into pieces and devour!
*Stored in an airtight container this granola lasts several months.
*Serving size is calculated as 1/4 cup of granola per serving.
Jennifer Capewell says
Doesn’t baking the sprinkles ruin them?
Chelsea Green says
Hi Jennifer. No that doesn’t happen.
Very yummy! Great way to make granola more appealing to both 9 year old and 40 year old alike 😉
Chelsea Green says
Thanks Doug! Love it!