Description
Granola butter is a creamy, nut-free spread made from toasted oats, seeds, and warm spices. It’s sweet, cozy, and perfect for spreading, dipping, or stirring into snacks.
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup sunflower seeds
- ⅓ cup sesame seeds
- ⅓ cup unsweetened shredded coconut
- 3 tablespoons neutral oil (such as avocado oil or melted coconut oil)
- ⅓ cup pure maple syrup
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons additional oil, as needed for blending
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, sunflower seeds, sesame seeds, and shredded coconut.
- In a separate bowl, whisk together oil, maple syrup, cinnamon, ginger, salt, and vanilla.
- Pour the wet mixture over the dry ingredients and stir until evenly coated.
- Spread the mixture on the prepared baking sheet in an even layer.
- Bake for 12–15 minutes, stirring once halfway, until golden and fragrant.
- Let the mixture cool completely.
- Transfer the cooled mixture to a high-speed blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Add extra oil, 1 tablespoon at a time, until the desired consistency is reached.
- Transfer to a clean jar and allow to cool before sealing.
Notes
- Use certified gluten-free oats to make it gluten-free.
- Adjust sweetness by increasing or reducing maple syrup.
- To thicken or thin the butter, adjust the amount of oil used during blending.
- Allow it to come to room temperature before serving if stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Spread
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 6g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
