Posted on 18 Comments

Homemade Granola Butter

If a picture says a thousand words, that one is a whole novel.

A glorious, silky, golden novel.

Am I right or am I right?

I’m right.

Every novel has a theme.

So what’s this granola butter all about?

Think teddy grams in a jar meets cinnamon toast dripping from a spoon.

Swooning yet?

Let’s make it.

Start by spreading oats and coconut on a baking sheet.

Then toast them up until golden brown and fragrant.

This is the hardest part of the whole sha-bang.

It takes patience and consistent stirring.

But that golden deliciousness is oh so so worth it.

Let the oat mixture cool, then dump into a food processor.

Pulse until it transforms into a flour-ish consistency.

Add the olive oil, maple syrup, and coconut sugar.

Blend to combine.

Be patient and allow the ingredients to fully incorporate.

The mixture will be thick and gloppy.

It’s all good.

Tahini will transform it into a silky masterpiece.

Pour it in.

Add some cinnamon.

Blend.

There we go…

Ultimate hart eyes for that consistency.

Yes?

Yes.

Transfer that drippy goodness to a glass jar to store.

(I dare you to do so without stealing a few spoonfuls…)

Sorry. I just st you up for failure.

Who could resist a lick of that?!

Store at room temperature for up to 10 days, or the fridge for longer.

FYI, it will solidify a bit in the fridge.

But just hat it back up and you’ll be good to go!

Enjoy with fruit, on toast, in banana bread, by the spoonful…opportunities are endless!

Grab your giant bag of oats and get to blendin!

Print Recipe
5 from 2 votes

Homemade Granola Butter

Liquid teddy grahams meets cinnamon toast crunch in a jar. What could be better? Oh and it’s vegan, nut-free, gluten-free, and dairy-free.

Ingredients

  • 3 cups oats
  • 1 cup shredded coconut
  • 3/4 cup olive oil
  • 3/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 cup tahini
  • 1 tbsp cinnamon
  • 1 tsp salt

Instructions

  • Preheat oven to 325 degrees.
  • Spread the oats on a lined baking sheet and toast for 24 minutes, stirring very 8 minutes (3 rounds total).
  • Add the coconut to the oats and toast for another 32 minutes, stirring every 8 minutes (4 more rounds).
  • Let the oats and coconut cool, then pulse in a food processor until a flour forms.
  • Add the olive oil, maple syrup, and coconut sugar. 
  • Blend to combine.
  • Pour in the tahini, sprinkle in the cinnamon and salt.
  • Blend until silky smooth.
  • Store in an air-tight container.

18 thoughts on “Homemade Granola Butter

  1. 5 stars
    Tried this recipe and finished the entire jar in under a week. So so yummy! I’d recommend if you’re a nut butter lover and you’re looking to try something new!

    1. Oh I’m so happy you tried AND enjoyed! Thank you for sharing!

  2. Hey there!

    I just tried this out and I think I must’ve done something very wrong! LOL! Is it important to use quick-cook oats, like the ones in the picture? I used regular Bob’s Mill rolled oats and when I went to blend it in my Vitamix, it overheated the motor. I mean, don’t get me wrong the paste was delicious and I just pressed it into an 8×8 dish and put it in the freezer to make squares, so I can only imagine how delicious the spreadable version of it will be when I get it right.

    I can’t wait to try this recipe again. I’m determined to fix my mistakes! Hehe! Thanks very much for any feedback you can give.

    1. Hi! OH NO! So sorry that it overheated! I would suggest quick cooking oats since they’re already in smaller bits. Or pulse the oats into a smaller size before toasting. Hope that helps!

  3. hi! what olive oil do you recomend? i’m not sure if using extra virgin or just virgin, i don’t want the taste of the oil to overpower the butter.

    1. Hi! I would suggest extra virgin to avoid an olive oil taste. You could also use avocado oil.

      1. i was wondering if i could skip the oil and just use tahini?

        1. I have not tested it this way, but it might be possible! You would most likely need to add a greater quantity of tahini to achieve the smooth texture.

  4. This is so delicious!
    However mine came out super thick. How can I get it to the right consistency?

    1. I’m glad the flavor is there! 🙂 Perhaps add a bit more olive oil. And make sure the coconut is pureed very smooth!

  5. 5 stars
    Can it be done without the thaini? and what can I do to get the same consistency?

    1. You could use a different runny nut or seed butter! Just make sure it’s not thick 🙂

  6. Can’t wait to try! However, I’m allergic to coconut… are there any other substitutes for the coconut flakes that I can use????

    1. Yay! Hmm I have never tried a substitute for coconut… Maybe add some almond butter to create a smooth, nutty texture!

  7. Hi! Could I use coconut oil instead of olive oil? Do you think the consistency would be the same? Or is the flavor too strong?

    1. The flavor wouldn’t be an issue, but the texture might! Coconut is solid at room temp, so it could make the granola butter too thick!

  8. hi! how long is the storage time for this?

    1. I would estimate a month in the fridge! That’s how long I kept mine.

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