Granola Butter Homemade Recipe

Looking for more spreadables? Try my honey peanut butter, healthy Nutella, and protein cookie butter next. 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 WAY too much money to buy this stuff at the store. Once I started making it from scratch, I vowed never to make that mistake again. This homemade spread is so good, you’ll be eating it with a spoon.

Why I love this recipe

Easy to make nut-free. Unlike nut butter which is (obviously) made from nuts, you can use seeds to make it allergy-safe. Healthy. There’s no corn syrup or unwanted additives, yet you won’t miss out on that addictive flavor and creamy texture. Affordable. A jar of granola spread costs a pretty penny, but my homemade recipe costs pennies on the dollar. Customizable. Use your favorite nuts, berries, or sweeteners to make it exactly how YOU want it.

Ingredients needed

Rolled oats. I prefer using old-fashioned oats, though instant oats can also be used. 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. Shredded coconut. For healthy fats and a lovely toasted coconut flavor. Make sure it’s unsweetened. 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 butter. Vanilla extract. A must for granola. Cinnamon. My warming spice of choice for homemade granola. Salt. To enhance the sweet flavor.

How to make granola butter

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Granola butter, also known as oat butter, is a spread developed by Oat Haus made from oats, nuts, seeds, and sweetener, blended into a creamy consistency akin to almond butter. It’s best used as a spread on toast, with fruit, or drizzled over ice cream. 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. Regularly scrape down the sides of the blender as you blend so you get a homogenous butter. 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. Blend in batches. If the blender gets too hot while blending, turn it off and let it cool off for a while before blending again. I overheated my blender once…never again!

Storage instructions

To store: Leftovers can be stored in an airtight container or sealed jar at room temperature for up to one month. If by chance there are excessive leftovers, you can keep it fresher for longer and store it in the fridge for up to three months. 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

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.

To freeze: Transfer leftovers to a freezer-safe container and store in the freezer for up to three months. Let it thaw overnight in the fridge.