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 mins
Cook Time20 minutes mins
Total Time40 minutes mins
Keyword: granola butter
- 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
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.
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