Go Back
–+ servings
Granola butter swirled on top of a Weck jar.

Granola Butter

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!
4.90 from 19 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 30 servings
Calories: 287kcal
Author: Pat Nyswonger

Ingredients

  • 1-½ cups rolled oats
  • 1 cup raw pecans
  • ¾ cup unsweetened coconut flakes
  • ½ cup roasted sunflower seeds
  • ½ cup dried blueberries or raisins**
  • 2 tablespoons coconut oil
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon vanilla extract or vanilla powder

Instructions

  • 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. 

Notes

  • 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. 

Nutrition

Serving: 1 | Calories: 287kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Sodium: 98mg | Fiber: 4g | Sugar: 20g