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
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:
- Shredded coconut
- Dried dates
- Olive oil
- 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.
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.
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.
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!
- Food processor
- 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
- 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!