Granola Butter

Jump to Recipe

Move over peanuts – oats are the new creamy sensation in town. This granola butter will convince you to polish off that last jar of nut butter and transition to this homemade delicacy.

I had never tried granola butter before taking a shot at this recipe, so if I am being honest, I had nothing to compare it to. But as someone who enjoys the tastier things in life, this is one of the best “butters” I have ever tried.

First off, what is granola butter?

It is a creamy butter with a consistency close to natural peanut butter. But with a sweet oat / cinnamon flavour.

Instead of using nuts (as you will see in some other recipes) I used tahini to make a nut-free version. Tahini is made up of ground sesame seeds and is one of the main ingredients in hummus and other Eastern Mediterranean, West Asian and North African dishes. This recipe is also refined-sugar free as it uses dates as a natural sweetener.

How to make granola butter

Oats and shredded coconut on a baking sheet with parchment.

One of the best things about this recipe is that you may already have everything you need on hand. It is full of pantry staples.

What you’ll need:

  • Oats
  • Shredded coconut
  • Dried dates
  • Olive oil
  • Tahini
  • Vanilla
  • Cinnamon
  • Sprinkle of salt

First, toast the oats and coconut to bring out the rich flavours. Then allow them to cool as you prepare the other ingredients.

Toasted oats and shredded coconut on a baking sheet with parchment and a red oven mitt holding the sheet.

This recipe is best made in a food processor, as you would also use to make homemade nut butters. I have the Cuisinart 14-Cup Food Processor.

Add the cooled oats and coconut into the food processor and pulse until a flour-consistency forms. This will take about 2-4 minutes. Next add the dates, olive oil, tahini, vanilla, cinnamon and salt. Pulse until smooth, about 5 minutes.

Toasted oats and coconut ground into a flour in a Cuisinart food processor.

If the butter is not at a desired consistency, you can feel free to add some more olive oil, one tablespoon at a time. Alternatively, if you prefer a sweeter granola butter, you can add a tablespoon or two of maple syrup.

Enjoy on toast, waffles, fruit, yogurt, in smoothies or by the spoonful! If you are looking for other recipes to smear this stuff onto, look no further. My Chocolate Vegan Overnight Oats or Banana Smoothie Pancakes would make for the perfect granola butter canvas.

Leftovers

Birds eye view of prepared granola butter in a jar.

This recipe stores well at room temperature for 1 week or in the refrigerator for 2 weeks. When stored in the fridge, the butter will firm up a bit and is less spread-able.

As always, if you have any questions, comments or substitutions that you have tried, please leave a comment on this post. I would love to hear how you enjoyed your granola butter!

Spoonful of granola butter over jar of granola butter.

Granola Butter

Naturally nut-free, gluten-free & vegan.
Creamy granola butter made from oats, coconut and tahini. A delicious addition to any toast, smoothie, fruit bowl or yogurt parfait.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine American
Servings 60 tbsp servings
Calories 78 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 cups gluten-free rolled oats
  • 1 cup shredded coconut, unsweetened
  • ½ cup dried dates (about 15 dates)
  • ½ cup + 3 tbsp olive oil
  • ½ cup tahini
  • 2 tsp vanilla
  • 1 tbsp cinnamon
  • Sprinkle of salt

Instructions
 

  • Preheat oven to 300°
  • Cover a large baking sheet with parchment. Measure oats and coconut onto the sheet and bake for 30-40 minutes, stirring halfway through to prevent burning. Let cool.
  • Add oats and coconut into a food processor. Pulse until a flour consistency forms – about 1-3 minutes.
  • Add dates, olive oil, tahini, vanilla, cinnamon and salt. Pulse until smooth, about 5 minutes. If not a desired consistency, add some more olive oil, one tablespoon at a time (alternatively add maple syrup if you prefer a sweeter granola butter).
  • Enjoy on toast, waffles, fruit, yogurt, in smoothies or by the spoonful!

Notes

Feel free to add some maple syrup to the mix. I would recommend 1 or 2 tbsp if you prefer a sweeter granola butter.
Stores well at room temperature for 1 week or in the refrigerator for 2 weeks.
Keyword breakfast, dairy-free, dessert, gluten-free, healthy snack, plant-based, snack, vegan
Side shot of granola butter in a jar with a spoon in it.

Join the Conversation

  1. 5 stars
    Amazing. This recipe was so good. I finished my jar in 2 days

    1. thenutritionjunky Author says:

      Thanks, Danielle! I am so glad you enjoyed it.

  2. 5 stars
    Easy to make and delicious!

    1. Thanks for your comment & rating, Chris! It is delicious, isn’t it.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
The Nutrition Junky