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.
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.