This creamy granola butter is made with rolled oats, nuts, coconut, cinnamon, maple syrup and coconut oil. It’s delicious as a spread on toast or on its own by the spoonful! Vegan + gluten-free.
As most of you know, I love my nut butters (peanut butter and almond butter are my go-to’s), but lately I’ve been hooked on granola butter!
If you’ve never heard of or tried granola butter before it’s basically just granola that’s blended up to form a creamy spreadable butter that has the same consistency as any other nut or seed butter you’re familiar with.
For this recipe, we’re combining nuts, oats, coconut, spices, oil and maple syrup which tastes like an oatmeal cookie in spreadable form. Seriously, it’s so good… once you try it you’ll find yourself eating it by the spoonful (only speaking from experience here!).
Why You’ll Love This Recipe
- Nutrient-dense. Granola butter is packed with healthy fats, fiber and protein.
- Can be enjoyed in a variety of ways – as a spread, topping or eaten by the spoonful!
- Super easy to make. It comes together quickly with just 8 simple ingredients.
- Can be customized to fit your dietary needs and what you have on hand.
- rolled oats – the base for this granola butter. I use Bob’s Red Mill rolled oats. Just be sure to grab gluten-free oats if needed.
- chopped nuts – adds a nutty flavor and when blended up the nuts release oils to help create a smooth, creamy texture. I used raw almonds, but feel free to use your favorite variety of nuts. Pecans, walnuts or cashews would all work well.
- shredded coconut – when toasted with the rest of the ingredients, shredded coconut adds a nice flavor to this recipe.
- sweetener – feel free to use your favorite liquid sweetener, but I would recommend using maple syrup or honey for the best flavor.
- coconut oil or olive oil – helps all the ingredients blend together nicely and creates a smooth, creamy texture.
- vanilla extract – a nice flavor enhancer.
- cinnamon – adds a hint of spice and warmth to the granola butter.
- sea salt – to bring all the flavors together!
- raisins or dried cranberries – this is optional, but would add a nice burst of natural sweetness.
How to Make
This granola butter recipe is pretty straightforward! Here’s how to make it:
Combine: In a large mixing bowl, combine the oats, chopped nuts and shredded coconut. In a separate mixing bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract and salt. Pour the wet ingredients over the dry ingredients and mix until well combined.
Bake: Spread the mixture evenly onto a parchment-lined baking sheet. Bake for 15-20 minutes at 350°F, or until the granola is golden brown and fragrant, stirring occasionally. Remove the granola from the oven and let it cool completely.
Blend: Once cooled, transfer the granola to a food processor. Blend until the granola becomes a butter consistency, about 15-20 minutes, stopping to scrape the sides down and giving the food processor a break every so often.
Enjoy: Stir in the raisins or dried cranberries, if using. Enjoy immediately, or store for later!
Granola Butter Variations
- chocolate – mix in cocoa powder or cacao powder for a chocolate twist!
- cookie dough – stir in chocolate chips to the blended granola butter for a cookie dough vibe.
- spiced – add more spices like cardamom, ginger, allspice and/or nutmeg for a spiced granola butter.
- pumpkin – make this pumpkin granola and blend it up to make pumpkin granola butter!
- strawberry – stir in some freeze-dried strawberries for a fruit twist!
How to Use
This recipe is incredibly versatile and can be used just like you would any other nut or seed butter. Here are some ideas:
- Spread on toast or an english muffin. I love topping my homemade sourdough with granola butter.
- Mix into a smoothie. Mix it into any recipe that calls for nut or seed butter.
- Make granola butter cups. Swap the peanut butter for granola butter in this simple peanut butter cup recipe!
- Make protein balls. Replace the nut or seed butter in any of my protein ball recipes with granola butter.
- Mix into brownies or cookies. Use granola butter in place of peanut butter in these oatmeal cookies for the ultimate treat.
- Mix into overnight oats or a traditional bowl of oatmeal.
- Drizzle over yogurt or make my whipped yogurt bowl with granola butter in place of peanut butter!
- Use it as a dip. This recipe would make for a great dip for fresh fruit like apples, bananas or strawberries.
How to Store
At room temperature: Store at room temp for 1-2 weeks in a cool, dark cupboard.
In the fridge: Store in the fridge for about one month. It might solidify slightly in the fridge, but you can easily bring it to room temp or microwave it for a few seconds to bring it back to a runny consistency.
I like using mason jars or Weck jars to store my granola butter in.
More Dips/Spreads to Try
More Granola Recipes to Try
Be sure to check out all of the dips and spreads recipes on EBF!
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the oats, chopped nuts and shredded coconut.
In a separate mixing bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract and salt.
Pour the wet ingredients over the dry ingredients and mix until well combined.
Spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until the granola is golden brown and fragrant, stirring occasionally. Remove the granola from the oven and let it cool completely.
Once cooled, transfer the granola to a food processor or blender. Pulse until the granola becomes a butter consistency, about 15-20 minutes, stopping to scrape the sides down and give the food processor a break every so often.
Stir in the raisins or dried cranberries, if using.
Store the granola butter in an airtight container in the refrigerator for up to 2 weeks.
Serving: 1/16 recipe | Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 58mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.