Don't worry, this hasn't miraculously transformed into a baking blog overnight! My birthday cake granola got a love of love when I shared it on my Instagram stories in May, and I just made a jar for my boyfriend's niece's birthday. Rather than try and cram the recipe in an Instagram caption, I thought I'd share it here:

Ingredients

• 450g jumbo oats (gluten free, if preferred)
• 190g maple syrup
• 120g olive oil (vegetable oil or melted coconut oil also work)
• ½ tsp vanilla extract / ground vanilla pod
• Sprinkles (check for gelatine!) - as many or as few as you'd like!
• Pinch of salt

Toppings

• Mini vegan marshmallows (I use Freedom)
• Vegan white chocolate chips (I found some in Sainsbury’s)
• Freeze-dried raspberries (or serve with fresh raspberries if preferred)

Method 

1. Preheat the oven to 180°C and line a tray with baking paper or a silicone baking sheet
2. Add the salt and sprinkles to the oats
3. Combine the maple syrup, oil and vanilla
4. Pour this mixture into the oats, stirring continuously
5. Mix well, until oats are well-coated
6. Tip onto baking tray, and spread into an even layer. Press it down with the back of a spatula - this helps form those chunky clusters!
7. Bake for 12-14 minutes
8. Give it a thorough stir to stop the edges browning too much. Re-spread it into an even layer and give it a good firm press down
9. Bake for another 12-14 minutes
10. Allow to cool completely in the tin. Again, this helps form those lovely big clusters
11. Once cooled, crumble it up and add marshmallows, chocolate chips, and freeze-dried raspberries (if using). I haven’t added quantities as I do this by eye and, let’s face it, add too many!

This will keep in an airtight jar for at least a week, although it doesn’t last that long in our house!

 I served mine with fresh fruit and Alpro yoghurt on my birthday!

Thanks so much for reading my blog! While you're here, why not check out my range of sewing-themed gifts, accessories and stationery?

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