Cupcake Granola

Have you ever had that baking dilemma when you know that you shouldn't overfill the cupcake tins and yet, you do it anyway? And then you actually become upset when you open the oven to find that the cupcakes have bubbled over, leaving a nice solid chunk of overcooked cake batter. So what do you do with it? Do you scrape off the pieces into the garbage and whimper because you are wasting those goodies?

Stop right there! In true Nutrimom fashion, I am here to say that you should not be whimpering! There is no crying with allergic friendly food! And there certainly is no such thing as throwing away those pricey foods either. As I tell everyone, over and over, rethink your kitchen and how you utilize the foods that you can eat. This includes what to do with things that did not turn out as planned, such as bubbled over cupcakes. So when life hands you crumbled cupcakes, make Cupcake Granola!

What You Need  Three simple ingredients (we love simple!) -

• leftover bubbled-over cupcake crumbs
• 1/4 (or more) SunButter Sunflower Seed Spread
• 1 (10 ounce) package of Enjoy Life Foods chocolate chips 
• (optional) Crushed gluten free pretzels for extra crunch (we use Glutino) 

Line a baking sheet or shallow casserole dish with parchment paper and set aside. 

Using your food processor, chop the cupcake crumbles. In a large bowl, add the crumbs and SunButter. Mix until well combined, adding additional SunButter if the mixture is too dry. Spread evenly on the bottom of the parchment-lined dish. Set aside.

In a medium pot, melt the chocolate on medium/low heat. Spread the chocolate on top of the crumb mixture and place in the refrigerator to cool completely. 

Store in an airtight container in the refrigerator. This is very crumbly but it makes a great snack, dessert topper or a perfect yogurt parfait ingredient.

Serving sizes vary