Learn how to make creamy and drippy granola butter from scratch using this simple recipe. This oat-based spread is low-sugar, high-fiber, and healthy!
I love homemade granola! Not only can you control what goes in it, but it is also relatively affordable when you make it this way. Protein or chocolate granola is my go-to breakfast, and granola bars are perfect for snacking.
You may be familiar with the viral granola butter, a rich, healthy spread of blended granola. It’s perfect for toast, oatmeal, or even eaten with a spoon!
We can’t stop eating it OR making it!
Table of Contents
- Why you’ll love this granola butter recipe
- Ingredients Needed
- How to make granola butter
- What do I eat with granola butter?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More spreads to try:
- Frequently asked questions
- Granola Butter Recipe (Recipe Card)
Why you’ll love this granola butter recipe
- Healthy and delicious. This homemade spread is free from the dozens of unwanted additives and sweeteners the store-bought spreads contain. Yet, it is super tasty, creamy, and has the perfect consistency and flavor.
- Affordable. You’ll find the difference between the prices of homemade v/s store-bought highly alarming. The homemade one is way cheaper than the readymade one!
- Easy to customize. Add your favorite nuts, berries, and sweeteners to make it to your liking.
I love how easy it is to make this gourmet butter at home with simple breakfast ingredients. Also, it makes for an excellent homemade gift!
Here are eight everyday ingredients that you’ll already have in your pantry. Here’s what you’ll need:
- Rolled oats. I have used old-fashioned or rolled oats for this recipe. You can also use instant oats instead. But avoid using steel-cut oats as their tough structure won’t make a smooth butter.
- Almonds. Use raw and unsalted almonds for this recipe. Don’t use pre-roasted almonds because we will bake the granola mix later.
- Shredded coconut. It adds some fat content and a lovely toasted coconut flavor. When buying the shredded coconut, pick the unsweetened one for this recipe.
- Maple syrup. It acts as a sweetener. You could also use coconut syrup, agave syrup, or honey instead.
- Coconut oil. You’ll need melted coconut oil to roast the granola.
- Vanilla extract. It adds a lovely warm flavor.
- Cinnamon. Use ground cinnamon to complement the coconut and vanilla flavors.
- Salt. A pinch of salt will enhance the sweetness of this granola butter by miles.
How to make granola butter
Making tasty, healthy, homemade, creamy, and filling granola butter cannot get simpler than this! Here’s what you need to do.
Step 1- Mix the dry ingredients. Mix oats, almonds, and shredded coconut in a bowl.
Step 2- Make the granola mixture. Whisk maple syrup, oil, vanilla, cinnamon, and salt in a large bowl and coat the dry ingredients with it.
Step 3- Bake the granola. Layer coated granola mixture evenly on a baking tray lined with a baking sheet and roast it in a preheated oven at 350F for about 20 minutes or until golden brown.
Step 4- Make the granola butter. Cool down the baked granola and break it into pieces. Transfer it to a high-speed blender or a food processor and blend it until you achieve a butter consistency.
What do I eat with granola butter?
I often use granola butter the way I would use peanut butter. Because it is silky smooth, and nutritious, it makes an excellent addition to your breakfast oats, chia pudding, yogurt, smoothies, fruits, toast, and pancakes.
Tips to make the best recipe
- Scrape down the sides. Regularly scrape down the sides of your blender/food processor in between blending to make a homogenous butter.
- Don’t burn your granola. You want it baked, not burnt. Midway through the cook, remove the granola and stir it gently with the spatula. Return it to the oven and bake for ten more minutes or until golden brown.
- Make it chunkier. If you like crunchy and textured granola butter, don’t blend it until smooth.
- Use different spices. Instead of ground cinnamon, use ground cardamon, ginger, cloves, or allspice powder for a lovely spice touch.
- Substitute the nuts. I love using almonds in this recipe, but you can easily use cashews, hazelnuts, walnuts, or pine nuts. You could also make it nut-free using pumpkin or flax seeds instead of almonds, peanuts, or walnuts.
- Make it chocolaty. Chocolate will make this granola butter better! Add two-three tablespoons of cocoa powder while blending granola or chocolate chips into the granola mixture during the last 5 minutes of baking.
- Add protein powder. Add ⅓ -½ cup protein powder when you blend the mixture to make it more filling. Note that you’ll need to store protein granola butter in the refrigerator to extend its shelf life beyond three days.
- Make it nut-free. Make it nut-free using pumpkin or flax seeds instead of almonds, peanuts, or walnuts.
To store. Granola butter stores well at room temperature in a sterilized glass jar for a couple of months. If you see any separation, stir it before you serve.
For more extended storage, refrigerate it in a container for three months.
Recommended tools to make this recipe
- Blender. This blender is a lifesaver in the kitchen. Trust it to blend all your smoothies, milkshakes, and soups silky smooth.
- Food processor. I love this multi-purpose food processor. You can make dough, chop veggies, or make nut butter by changing a few attachments.
- Spatula. This spatula is so handy. It scrapes down the sides easily.
More spreads to try:
Frequently asked questions
Yes, this recipe is vegan, refined sugar-free, and flour-free.
It tastes like condensed oats breakfast in a spoon. If you like oatmeal cookies, you’ll love this butter.
Granola butter has more dietary fiber and more healthy fats than nut butter, but it all depends on the sugar content of both butter. Also, when consumed in moderation, both may have considerable health benefits.
Granola Butter Recipe
- Preheat oven to 180C/350F and line a baking dish with parchment paper.
- Combine oats, almonds, and coconut in a bowl. In a separate bowl, whisk maple syrup, coconut oil, vanilla, cinnamon, and salt. Add the liquid mixture to the dry mixture and stir to combine.
- Transfer the granola mixture to the lined baking dish and bake for 20 minutes, until the granola is golden.
- Cool the granola, then break it into pieces.
- Place the granola in a high-speed blender or food processor and pulse until it becomes a butter-like consistency.
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