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Granola butter is so delicious and not spoken about nearly enough in my view. If you love nut butters – peanut, almond, cashew – you will love this recipe. It’s a blend of oats, coconut and spices that turns into a smooth and creamy spread.
I love it drizzled on toast and ice cream, but the best way to eat it is with roasted peaches and a scoop of vanilla ice cream. So good! This is a great alternative to peanut butter if there are any allergies in your house but it’s also just a delicious drizzling sauce for so many things. It would also be delicious in this Peanut Buttter Yogurt Bowl.
Table of Contents
Why You’ll Love This Recipe
- It’s a delicious alternative to a nut butter, if you may have any nut allergies in your house.
- The flavours are spiced and warming; they go with so many things.
- It’s super easy to make; all you need is a food processor!
Ingredients
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Oats – this forms the base of the granola butter. Rolled oats and old-fashioned oats both work.
Cinnamon powder – this adds a lovely warmth and flavour to the granola butter.
Coconut flakes – these add great flavour to the granola butter. I like to use unsweetened.
Coconut oil – melted down, this coats the granola and helps it turn golden but it is also used to help blend the granola butter together.
Maple syrup – this adds a touch of natural sweetness. You could also use honey.
Substitutions and Variations
Spices – you could add cloves, nutmeg, ginger or allspice as an alternative to ground cinnamon.
Maple syrup – use honey or agave syrup if you like. You could also play around with the amount here, I find 4 tbsp is a good amount for sweetness without being overwhelming but you may need more or less, as it’s all personal taste.
Here’s how to make Granola Butter
Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Preheat the oven to 180c. Tip the oats, coconut flakes cinnamon powder onto a baking tray.
TWO: Add half of the coconut oil onto a baking sheet. Mix it all together so it’s well coated in the oil and spread out.
THREE: Bake for 15- 20 minutes until crunchy and golden. Check on it halfway through and give it a stir. Be careful not to let it burn.
FOUR: Tip it into a food processor and pulse for a minute until it resembles breadcrumbs. Add the maple syrup and the remaining coconut oil and blend
FIVE: Scrape the mixture from the side a few times, until you reach a smooth nut butter style consistency.
SIX: Transfer to a jar and label. Store for up to two weeks in the fridge.
Cooking Tips
Give your food processor a break: it takes a lot of energy to blend this together so your food processor may get very hot. Give it a break when needed, let it cool, then blend again until really smooth.
Don’t burn the granola: keep a close eye on the granola when roasting as coconut flakes can burn fast. Any burnt granola will make the granola butter taste bitter so just watch carefully.
Frequently Asked Questions
It’s delicious on so many things. Here are some ideas:
– on a yoghurt bowl, drizzled over the top.
– drizzled on pancakes, waffles or toast.
– served with peaches and cream, with flaked almonds on top.
– as a dip for apple slices, like you would with peanut butter.
You can do. I like to make it as then I can control the flavours and also the sugar content, as sho bought granola tends to be high in it. But feel free to use your favourite from the shop. Use one that is mostly oats and not with raisins or chocolate, for example, as that can give it a chunky texture.
Storage & Make-Ahead Instructions
Store in the fridge in an airtight container (an old jar works well) for up to 2 weeks. It may last longer than this – use your common sense! If it looks okay, smells okay and tastes okay, it’s good to use for up to a month. Remove from the fridge before using to bring it to room temperature which will liquify it again.
Yes, you can do. Freeze in an airtight container for up to 3 months. Thaw overnight at room temperature until soft again.
Other recipes you might like
If you like this recipe for granola butter, you may also like my British pancakes for drizzling, easy sfingi doughnuts or my apple beignets for dipping.
Easy Dessert Recipes
Applesauce Fritters
Breakfast & Brunch
Caramelised Date Sauce (Date Caramel)
Less Than 20 Minutes
Peanut Butter and Yogurt Bowl with Date Caramel
Breakfast & Brunch
Easy Pancake Recipe Without Baking Powder
Made this recipe and loved it?
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Granola Butter
Ingredients
- 120 g oats, quick cooking will be easier to grind, but old fashioned will work too (120g)
- ½ teaspoon cinnamon powder
- 1/4 tsp sea salt
- 50 g coconut flakes
- 300 ml coconut oil, melted
- 1 tsp vanilla extract
- 4 tablespoons maple syrup
Instructions
- Preheat the oven to 180c.
- Tip the oats, coconut flakes cinnamon powder and half of the coconut oil onto a baking sheet. Mix it all together so it’s well coated in the oil and spread it out into an even layer.
- Bake for 15- 20 minutes until crunchy and golden. Check on it half way through and give it a stir. Be careful not to let it burn.
- Once it’s golden, remove from the oven and allow to cool.
- Tip it into a food processor and pulse for a minute until it resembles breadcrumbs. Add the maple syrup and the remaining coconut oil and blend, scraping the mixture from the side a few times, until you reach a smooth nut butter style consistency. If it’s still really solid you can add more melted coconut oil until it reaches the right consistency.
- You will need to stop your food processor occasionally to let it cool down as it’s going to be working hard! Keep blending until smooth and creamy.
- Transfer to an airtight jar and store in the fridge for up to two weeks.
