With its rich, nutty flavor and spreadable consistency, granola butter is the topping that will take your toast to the next level. This oat butter spread is so simple to make at home, and is a delicious and healthy topping with so many uses! The best thing about our granola butter recipe is it’s made with whole foods, naturally sweetened, and only requires 10 ingredients total!
What is Granola Butter?
This delicious oat spread is similar to nut butter but is instead more of an oat-based spread. Ours uses a combination of simple ingredients that are pulsed into a creamy consistency.
While you can find store-bought granola butters, homemade granola butter is a breeze to make! Our version has nuts, but you can make this a nut-free granola butter if you like.
Toasted rolled oats, pecans, sunflower seeds and coconut flakes make the base of this recipe. And it’s a perfect substitute for peanut butter or almond butter, if you’re looking to change things up or have a sensitivity or allergy to either of those nuts.
How to Use Granola Butter
There are so many delicious ways to enjoy it, and we’re certain it will elevate any kind of yummy treat!
Why This Recipe Works
Rolled oats, pecans, sunflower seeds, and coconut flakes get toasted in the oven and bring out a sweet, nutty flavor. Cinnamon, vanilla, and nutmeg add warmth. And dried fruit adds a subtle, natural sweetness to this homemade granola butter.
- ready to enjoy in 30 minutes
- full of flavor and made with natural ingredients
- gluten-free and vegan
- versatile: you can easily make this a nut-free spread
You can even skip the process of toasting the nuts and seeds by purchasing already-roasted ingredients. Either way, this granola butter recipe is incredibly tasty and full of flavor.
Granola Butter Ingredients
Our granola butter is packed with nutritious whole foods, healthy fats and amazing flavors. Call us biased, but we believe the taste and quality is much better than store-bought granola butters! Plus, you know exactly what is going into it.
For this granola butter recipe, you will need:
- rolled oats
- raw pecans
- raw sunflower seeds
- unsweetened coconut flakes
- coconut oil
- dried fruit (blueberries, cranberries, dates,
- vanilla extract
- ground cinnamon
- ground nutmeg
How to Make Granola Butter
This easy granola butter recipe requires just a few steps. You can speed up the process by purchasing already-roasted pecans and sunflower seeds, which means you can skip the step of toasting them in the oven.
Here’s a quick look at how to make your own granola butter. Be sure to check out the full printable recipe card at the bottom of the page for all of the ingredient amounts and instructions.
On a large baking sheet, spread the rolled oats and pecans in a single layer. Bake for 10-15 minutes, stirring occasionally, or until they are lightly toasted and fragrant. Lower the heat, then toast the coconut.
Transfer the toasted oats, pecans, sunflower seeds, and coconut flakes to a food processor. Process until the mixture looks like damp sand.
Tip: nuts and seeds can go from lightly toasted to burned and bitter quickly. Keep a close eye on them so they don’t burn.
Add the coconut oil, dried fruit, spices and salt, then process for another few minutes.
The mixture will start out clumpy and thick. Keep processing, and eventually, it will get thin and spreadable.
Tip: Pause the food processor and let it rest if the motor starts to feel warm. You can also use a high-speed food processor, but you will need to stop it more frequently to scrape down the sides.
Recipe Tips for the Best Results
- Adjust the sweetness of the granola butter to your own taste preference. Simply taste it once it’s smooth and creamy, then add more dried fruit if desired.
- If you want to use maple syrup or honey to sweeten the mixture, the oils in the mixture can seize up and make the granola butter hard. If that happens, just drizzle in a bit of olive oil and process again until it smooths out.
- Transfer the granola butter to an airtight container and store it at room temperature for 2-3 weeks, or in the refrigerator for up to three months.
- You can freeze granola butter, too! Store it in a freezer-safe container for up to six months.
This simple, homemade granola butter recipe combines the best of whole ingredients to create a delicious, oat-based spread that is rich and nutty!
High in fiber and other nutrients, this is also a healthy granola butter recipe that your taste buds will love, AND you can feel good about!
Some of the following are affiliate links. If you click on these links and purchase something, we may receive a small commission. You don’t pay any extra, but it will help us keep the lights on.
Some Other Recipes We Are Sure You Will Love
Cooked Pears make a delicious dessert, breakfast or mid-day treat! Tender baked pears are topped with granola and ricotta cream and the combo is divine.
Oat groats make a delicious and nutritious breakfast porridge but did you know you can use them in savory grain bowls or soup? Learn how to cook them with several different methods and add more oats to your day.
Our oatmeal raisin cookies are soft and chewy, made with real oats, raisins, and a hint of cinnamon. Perfect for a mid-day snack!
- 1-1/2 cups rolled oats
- 1 cup raw pecans
- 3/4 cup unsweetened coconut flakes
- 1/2 cup roasted sunflower seeds
- 1/2 cup dried blueberries or raisins**
- 2 tablespoons coconut oil
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon vanilla extract or vanilla powder
- Preheat the oven to 350°F.
- Place the rolled oats and pecans on a baking sheet. Spread them out in a single layer and transfer them to the oven. Bake for 10 to 15 minutes (stirring occasionally) or until the nuts are lightly toasted and fragrant. Set aside to cool.
- Reduce the oven to 325°F. Spread the coconut out evenly on a baking sheet. Bake for 6 to 8 minutes, stirring every 2 to 3 minutes, until lightly toasted. Set aside to cool.
- Transfer the toasted oats, pecans, and coconut flakes to a food processor. Toss in the roasted sunflower seeds. Process for 3 to 4 minutes until the mixture looks like fine damp sand.
- Add the dried fruit, coconut oil, vanilla, cinnamon, nutmeg, and salt (if you have a sweet tooth, you can double the dried fruit). Process for 10 to 15 minutes, stopping to scrape down the sides occasionally. The mixture will start to look thick and clumpy. Next it will start to look like chunky peanut butter. Just keep processing and eventually it will start to smooth out to a spreadable consistency.
- If your food processor starts to overheat, stop it and let it rest for a few minutes before proceeding. You can stop at any point in the process if you want a lumpier consistency.
- The granola butter will be warm and slightly runny when you finish processing it but it will get thicker as it cools down.
- Transfer to a sealed container and store at room temperature for 2 to 3 weeks.
- For nut-free granola butter, omit the pecans and add an additional tablespoon of coconut oil.
- The pecans will get toasted quicker than the oats. If you want to toast your oats more, place them on a separate baking sheet and toast them for an additional 5 to 8 minutes. Don’t toast the pecans longer or they will burn.
- If you purchase roasted pecans or coconut, skip the step of toasting them in the oven.
- You can use any dried fruit. We used dried blueberries in the photos but dates, prunes, raisins, dried apricots or dried cranberries work well.
- The length of time it takes to make the granola butter in the food processor will vary depending on the brand of your appliance.
- You can make the granola butter in a high-speed blender but it will require more frequent intervals of stopping to stir the mixture. You can also use a standard blender but the mixture will not get as smooth, and the motor on a standard blender is more likely to overheat.
- Liquids will cause the oils in the granola butter to seize up and get hard and clumpy. We were able to add a small amount of vanilla extract without causing the mixture to seize. If you want to add more than 1/2 teaspoon of vanilla, we recommend using powdered vanilla.
- You can add honey or maple syrup if you want a sweeter granola butter. However, the mixture tends to seize up and get hard, especially when you add maple syrup. If the mixture seizes, drizzle a small amount of olive oil in and process until it becomes smooth and spreadable again.
- If you want to keep the granola butter for longer than three weeks, you can store it in the fridge for up to 3 months. If you store it in the fridge, let it come to room temperature before using and stir it well.
- You can also freeze the granola butter for up to 6 months in a freezer-safe container.
- Use granola butter on toast, bagels, and pancakes. Drizzle it on ice cream, yogurt, or porridge.
- Use it as a dip for apple, pear, and celery slices.
- Blend it into smoothies or swirl it into brownie batter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 287Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 98mgCarbohydrates: 37gFiber: 4gSugar: 20gProtein: 6g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
This post was originally published on September 12, 2016.