Granola Butter
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes 1 large jar 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Units
Scale
- 120g oats, quick cooking will be easier to grind, but old fashioned will work too (120g)
- 1/2 teaspoon cinnamon powder
- 1/4 tsp sea salt
- 50g coconut flakes
- 300ml coconut oil, melted
- 1 tsp vanilla extract
- 4 tablespoons maple syrup
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!
Notes
Granola butter is delicious spread on toast, or drizzled on ice cream. I love it with roasted peaches and a scoop of vanilla ice cream. So good!
Find it online: https://desertislanddishes.co/granola-butter/