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Spoonful of granola butter over jar of granola butter.

Granola Butter

Becca Harris, RD, MHSc
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


  • 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!


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