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Granola Butter

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!

A jar of granola butter with a knife resting on the edge of the jar.

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

Drizzle this granola butter over yogurt, or spread it on toast, bagels, and muffins. Spoon it into a smoothie. Swirl it into brownies or use it as a topping for porridge or even ice cream.

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.

It is:

  • 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.

Dipping an apple slice into granola butter.

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
  • salt
Rolled oats, salt, cinnamon, nutmeg, dried coconut, vanilla extract, coconut oil, sunflower seeds, dried blueberries, and pecans.

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.

Toasting oats, pecans and coconut on sheet pans.

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.

Blending coconut, sunflower seeds, and pecans in a food processor.

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.

Adding dried fruit, spices, and coconut oil to the food processor and blending.

Add the coconut oil, dried fruit, spices and salt, then process for another few minutes.

Top photo shows the mixture is still thick and chunky and the lower photo shows the mixture thin and spreadable.

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.

A spoon next to a jar of granola butter.

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!

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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!

Granola butter swirled on top of a Weck jar.

Granola Butter

Yield: 30 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

With its rich, nutty flavor and spreadable consistency, granola butter is the topping that will take your toast to the next level. You can easily make this a nut-free spread if you like. Just see the notes for instructions.

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!


  • 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


  1. Preheat the oven to 350°F.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. The granola butter will be warm and slightly runny when you finish processing it but it will get thicker as it cools down. 
  8. 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. 

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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.

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This post was originally published on September 12, 2016.

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Wednesday 14th of November 2018

I'm preparing to make this granola recipe. Will give it as a gift (and keep some for myself too)!

Two questions: (1) I'm not a big fan of strong cinnamon flavor, so I'm wondering if the flavor is subtle or strong in this granola? (2) Not familiar with ginger chips -- is this dried ginger or candied ginger or something else?

Thank you for a great recipe to make!

Pat Nyswonger

Wednesday 14th of November 2018

Hi, Janet! Thanks for the great question on the granola, this will make a great gift :) The cinnamon is not over-powering but then I really like cinnamon. My suggestion would be to either reduce the amount or leave it out completely. You could also substitute it for another spice that you do like. On the ginger chips, these are dried bits of dried crystalized, sweetend ginger. They are great in cookies as well. I buy mine in the bulk foods section where the dried fruit is kept. You can also order them at Hope you enjoy the granola! :)


Sunday 30th of April 2017

This is so good! I make it with my four year old daughter all the time! It's a great recipe to do with kids because you don't have to be super persise with the measurements! I let her choose the dried fruit too to mix it up! We just used raisins, dried mango and dried pineapple for a tropical "Moana Mix!" ;)


Sunday 30th of April 2017

Hi, Nicolette, I am so happy that you like this great nutritious granola recipe. :) Your tropical Moana Mix sounds wonderful, I am going to use your dried fruit ideas in my next batch. Thanks :)


Monday 13th of March 2017

Hi, love your website. Regarding the granola, your text says 1/2 cup each coconut oil and honey, but the recipe lists 1/4 cup coconut oil and 1/2 cup honey. Is one of them a typo? Thanks for a reply.


Monday 13th of March 2017

Thanks, Joan....Yes, you are so right! I misspoke and I appreciate your pointing this out to me. The recipe is correct and I made the correction in the post. This is such a great granola I always make a double batch. Enjoy :)

Platter Talk

Thursday 15th of September 2016

I've been having granola about 4 out of 7 days. I'm going to try out your recipe instead of buying packaged. I think that the coconut oil will be a nice change, too. Thanks.


Thursday 15th of September 2016

Hi, Dan...You are going to love this granola! It is not as sweet as most store brand varieties but if you like it sweeter, just add another 1/2 cup of honey. :)

Jen | Baked by an Introvert

Thursday 15th of September 2016

I love homemade granola! This one looks delicious. I wish I had some this morning!!


Thursday 15th of September 2016

Hi, Jen....I would gladly share with you but it is an easy recipe. Make a double batch! :)

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