Granola Butter
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My granola butter recipe combines the creamy texture of nut butter with the flavor of homemade granola. Made with a base of oats, it’s naturally sweetened and easy to make.
My homemade granola butter tastes like my favorite breakfast cereal
Craving the taste of healthy granola but the silky smooth texture of nut butter? I have two words for you: granola butter!
I used to shell out over $10 a jar to buy this stuff at the store. Once I started making it from scratch, I vowed never to make that mistake again. I’ve been known to eat it straight from the jar. Here’s why I think you will too:
- No corn syrup and just one sweetener. I use maple syrup and skip corn syrup for that creamy, drippy texture.
- Easy to make nut-free. Unlike nut butter, which is (obviously) made from nuts, you can use seeds instead.
- Affordable. My homemade recipe costs about $1.50 per batch!
- Customizable. Use your favorite nuts, dried berries, or alternative sweeteners to make it exactly how YOU want it. I recently tested it with chocolate chips and my partner now requests that version!
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Rolled oats. I prefer old-fashioned oats because they give the granola butter a slightly thicker texture, but you can also use instant oats if that’s all you have on hand. Just be aware they can make the butter a little pasty. I don’t recommend steel-cut oats as they’re harder to blend into a smooth butter. Use gluten-free oats if needed.
- Almonds. Use raw and unsalted almonds. Don’t use pre-roasted almonds because we’re going to bake them with the rest of the granola ingredients. For a nut-free version, use sunflower seeds or pepitas.
- Shredded coconut. For a lovely toasted coconut flavor. Make sure it’s unsweetened so it doesn’t brown too quickly.
- Maple syrup. For sweetness. You could also use agave syrup or honey instead.
- Coconut oil. To get the granola crispy. I used coconut oil to keep it vegan, but you could also use unsalted butter.
- Cinnamon, vanilla, and salt. The three flavor boosters I use in all my granola recipes.
Variations
- Use different spices. Try cardamom, allspice, nutmeg, or pumpkin pie spice.
- Swap the nuts. Use cashews, hazelnuts, walnuts, or peanuts instead.
- Make it nut-free. Use pumpkin seeds or sunflower seeds.
- Add chocolate. Blend 2-3 tablespoons of cocoa powder during the final 5 minutes of blending.
How to make granola butter
Step 1- Prep. Preheat oven to 180C/350F and line a baking dish with parchment paper.
Step 2- Combine granola ingredients. In a large bowl, combine the oats, almonds, and coconut. In a separate bowl, whisk maple syrup, oil, vanilla, cinnamon, and salt. Add the wet ingredients to the dry and combine.
Step 3- Bake. Transfer the granola mixture to the lined baking dish and bake for 12-15 minutes or until the granola is golden. Let it cool completely, then break it into pieces.
Step 4- Blend. Place the granola in a high-speed blender or food processor and pulse until it reaches a butter-like consistency.
Arman’s recipe tips
- Scrape as you go. Scrape down the sides regularly as you blend to get smooth, even butter. I usually do it every minute or so.
- Watch the granola carefully. Granola is notoriously fickle and can easily go from golden to burnt, so check it often and flip it with a spatula periodically. I start checking around the 17-minute mark just to be safe.
- Blend in short bursts. If the blender gets too hot, turn it off and let it cool for a while before blending again. I overheated my blender once…never again!
Storage instructions
To store: Store leftovers in an airtight container or sealed jar at room temperature for up to one month. If you have extra, you can keep it fresher longer by storing it in the fridge for up to three months.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge.
Granola Butter Recipe
Video
Ingredients
- 1 cup rolled oats gluten free, if needed
- 1/2 cup almonds chopped
- 1/4 cup shredded coconut
- 2 tablespoons maple syrup or agave nectar/honey
- 2 tablespoons coconut oil melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- 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.
Notes
Nutrition
Ways to use granola butter
Feel free to use this spread like any nut or seed butter. Here are some suggestions:
- As a dip alongside bananas, apples, or strawberries
- Spread over toasted oat bread, air fryer French toast, or 2-ingredient bagels
- Drizzled over yogurt, overnight oatmeal, coconut ice cream, protein pancakes, or oatmeal waffles
- Added to smoothies or healthy milkshakes
More homemade spreads
Originally published June 2023
Oat Haus doesn’t contain seeds or nuts in their standard oat butter. What purpose does it serve in this recipe (as I’m considering just replacing with more oats).
Hi Stephen- it adds richness, healthy fats, and is nice and satisfying.
Love this granola butter! It has great texture , similar to that of a crunchy nut butter. I used walnuts instead of almonds and used my food processor to blend the mixture when it was still slightly warm. It took about 5 minutes to get the consistency I wanted and blended beautifully. Thank you sharing this amazing recipe!
Thanks for the lovely feedback and review, Christine. Using walnuts would add an extra layer of richness, yum!!
I followed your recipe exactly! I used my Cuisinart. This came out very Thick and Grainy! I had to keep adding more oil to it to try and thin it out. It is hard to eat because of the Sandy, Gritty Texture & Consistency! I have made many Almond Butter and Cashew Butter Recipes in my Cuisinart. They came out Perfectly Creamy and Delicious! I don’t know why your Recipe is so Gritty, Sandy, & Thick. I do not Recommend this Recipe! It’s Terrible and a Waste of Ingredients! I will not ever make this again!
Hi, Laurel- Thanks for trying it and sorry it didn’t turn out well for you. Because my recipe contains oats, it’s meant to be thicker, textured spread rather than a creamy, liquid-like nut butter (you can see this in my recipe video too). Results can vary depending on the appliance used, too.
Arman, this is genius. never buying store-bought granola butter again.
Thanks so much, Belinda- appreciate your kind words!
I made this and loved it- SO good!!!
Thanks so much for the lovely feedback and review, Andy!
Why can’t you just blend without the oven process. For a roasted enhanced flavor more like granola? I am thinking ——Thanks!
I tried that once recently, it genuinely doesn’t work out. Hence why I’m researching it really screws it up. I’d listen this to guy. It adds to the flavor I’m sure. It adds crunchiness too.
Hi Karen- I don’t recommend it both for flavor and how well it will blend. You want the mixture to be crunchy so it blends easily and also releases the toasty flavors. If you don’t, you’ll be left with a doughy texture.
Wow so easy to make. Before I was always buying almond butter or peanut butter. Now I have recipe.
Thanks, Mario- so glad you enjoyed the recipe!!
So easy and deliciously healthy.
I can’t believe how much money I have been spending on oat butter from Fresh Market when all along I could have been making this myself! Never buying it again, this is every bit as delicious, makes twice as much, and is a 1/4 of the price! A keeper!!
I have always wanted to try Granola Butter but live somewhere where they don’t sell it. It would cost a fortune to get it here. I made this recipe as is and it was delicious! Only change I had to make is I added a little bit of oil during the blending process to get the right consistency as I found mine a little dry. I don’t think this was an issue with the recipe but more so an issue with my blenders ability to get it there all the way. Anyway, great recipe, thank you!
I appreciate your kind words, Gabrielle!