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A spoonful of granola butter dripping into a glass weck jar.
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5 from 2 votes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dips/Spreads
Cuisine: American
Keyword: granola butter
Servings: 16



  • 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.
    Dry rolled oats, almonds and shredded coconut in a mixing bowl.
  • In a separate mixing bowl, whisk together the honey or maple syrup, melted coconut oil, vanilla extract and salt.
    A whisk mixing maple syrup, vanilla, cinnamon, coconut oil and salt in a mixing bowl.
  • Pour the wet ingredients over the dry ingredients and mix until well combined.
    Spatula mixing oats, almonds and shredded coconut in a mixing bowl.
  • 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.
    Oats, almonds and shredded coconut on a baking tray after baking.
  • 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.
    Granola butter blended smooth in the bowl of a food processor.
  • 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.


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