Granola Butter
This creamy granola butter is made with rolled oats, nuts, coconut, cinnamon, maple syrup and coconut oil. It's delicious as a spread on toast or on its own by the spoonful! Vegan + gluten-free.
Servings: 16
Equipment
Ingredients
- 2 cups rolled oats
- 1 cup chopped nuts I used almonds
- ½ cup shredded coconut
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- ¼ cup raisins or dried cranberries optional
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, chopped nuts and shredded coconut.
- In a separate mixing bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract and salt.
- Pour the wet ingredients over the dry ingredients and mix until well combined.
- Spread the mixture evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until the granola is golden brown and fragrant, stirring occasionally. Remove the granola from the oven and let it cool completely.
- Once cooled, transfer the granola to a food processor or blender. Pulse until the granola becomes a butter consistency, about 15-20 minutes, stopping to scrape the sides down and give the food processor a break every so often.
- Stir in the raisins or dried cranberries, if using.
- Store the granola butter in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 2 Tablespoons | Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 58mg | Fiber: 2g | Sugar: 4g