Sprinkle Cupcake Granola

Last week I was responding to an email when I realized my 2 year blogaversary was coming up. I had totally spaced it and thought I have to come up with something fun, something exciting, something with sprinkles…. Sprinkles always make things fun and really all the colors, nothing screams party like sprinkles! So hmm what to make, what to make. Still no ideas. I could do a cake, have done cake breakfast bowls, no cake shakes, last year did the Sprinkle Power Balls… the girls asked when I was going to make more granola and well hey there is a great idea Sprinkle Cupcake Granola! So I whipped it up one day while the girls were at school and the house smelled so good they came straight in the house and into the kitchen. The little sprinkles, eek they were so excited. I can’t say I blame them because it was so good I had to whip up anther batch right away adding my favorite protein to make a Sprinkle Protein Cupcake Version! Forget all the healthy good stuff like chia seeds put in the granola all they noticed was the colorful sprinkles and cupcake smell. Start your day with a bowl Sprinkle (Protein) Cupcake Granola, or maybe make a parfait for breakfast or lunch with it, or just snack on it. No matter when you decide to eat it I dare you to eat it without smiling! Couldn’t do it could you those colorful little sprinkles and smell of cake just make you smile!

What is your favorite way to enjoy granola?

Sprinkle Cupcake Granola (with protein option, see note below)
Makes approximately 4 1/2-5 cups
2 1/2c oats
1/4c chia seeds
1c finely shredded unsweetened coconut (Let’s Do Organic)
2/3c Sweet Spreads Vanilla Cupcake CocoNutter Coconut Butter, melted
1/3c agave, maple syrup, or honey
1 tsp pure vanilla
1/2 tsp sea salt
2 TBSP colored sprinkles

Protein option sprinkle and toss with 1 scoop of vanilla protein (used Vega Sport Protein, Vanilla) right when it comes out of the oven.

Preheat oven to 300 degrees. Line large baking sheet with parchment paper. In a large mixing bowl mix together oats, chia seeds, coconut, and sprinkles. In small mixing bowl mix together melted coconut butter, agave/honey, vanilla, and sea salt. Pour the coconut butter mixture over the dry ingredients and mix together with rubber spatula until evenly coated. Spread on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from the oven and let cool before placing in glass jars or airtight container. Enjoy!

With a theme like eat the rainbow I had to link up with some fellow bloggers for Foodie Friday, check out some other great recipes here:

While I do receive some Vega products from time to time, which I used as an option in this recipe, I do purchase much of it on my own. It has been my plant-based protein of choice since before I started blogging. Even though most Vega products used are purchased by myself I do add this disclaimer. I do not make any money off any Vega sales or posts. I only write about foods I love, my blog is an extension of my hobby to make fun healthy food creations for me and my family.