Granola butter is so delicious and not spoken about nearly enough in my view. I love it drizzled on toast and ice cream but the best way to eat it is with with roasted peaches and a scoop of vanilla ice cream. So good!

a jar of granola butter with a spoon and a label that reads granola butter

This is a great alternative to peanut butter if there are any allergies in your house but it's also just a delicious drizzling sauce for so many things.

Granola Butter

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Author: Margie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 1 large jar 1x
Category: Breakfast
Cuisine: American

Ingredients

Scale

120g oats, quick cooking will be easier to grind, but old fashioned will work too (120g)
½ teaspoon cinnamon powder
¼ tsp sea salt
50g coconut flakes
300ml coconut oil, melted
1 tsp vanilla extract
4 tablespoons maple syrup

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Instructions

Preheat the oven to 180c
Tip the oats, coconut flakes cinnamon powder and half of the coconut oil onto a baking sheet. Mix it all together so it’s well coated in the oil and spread it out into an even layer.
Bake for 15- 20 minutes until crunchy and golden. Check on it half way through and give it a stir. Be careful not to let it burn.
Once it’s golden, remove from the oven and allow to cool.
Tip it into a food processor and pulse for a minute until it resembles breadcrumbs. Add the maple syrup and the remaining coconut oil and blend, scraping the mixture from the side a few times, until you reach a smooth nut butter style consistency. If it’s still really solid you can add more melted coconut oil until it reaches the right consistency.
You will need to stop your food processor occasionally to let it cool down as it’s going to be working hard!