It’s my birthday this Saturday and I’m turning older than I both act and feel. (Any guesses on how many candles are on the cake this year?) I’ve never been one to make a big deal out of birthdays – especially my own. In fact, I’d be happy whipping up a home-cooked meal, opening a bottle of wine and staying in. But Jason insists we go out for dinner, his treat. Who am I to complain? I haven’t picked a place yet, but I’ll know by Saturday morning – either a return visit to Pizzeria Delfina, or tapas at Iberia Restaurant or Cascal.
One thing I am certain of is that I’m indulging in some sugary sweet funfetti cake cranola – and lots of it. No matter how old I get, there will always be a place in my heart (and stomach) for sprinkles – whether it’s on a cookie, chocolate-glazed donut (my favorite as a kid) or tower of frozen yogurt.
This cookie granola has no redeeming qualities health-wise – but who really cares? A little granulated sugar and flour and artificial coloring won’t stop me from popping these colorful clusters, one after another, into my mouth. Celebrate with me and bake a batch of funfetti cake cranola for yourself or your family! I guarantee you won’t be sorry.
- ¼ cup coconut oil, room temperature
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 2½ cups rolled oats
- 3-4 tablespoons sprinkles (jimmies, nonpareils or quins)
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and vanilla extract and beat until well combined.
- Add the flour, baking soda, baking powder, cream of tartar and salt and mix until just combined. Then add the oats and sprinkles and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats are covered with dough.
- Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
- Bake the cranola for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes, remove from the oven and stir gently. Bake for an additional 10-15 minutes until clumps are dry.
- Remove the baking sheet from the oven and let the cranola cool completely. It will harden as it cools.
- Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
