This creamy Granola Butter recipe is made with oats, flaxseed, olive oil, maple syrup, and spices and tastes like an oatmeal cookie. Use this oat butter on toast, in smoothies, and more! Gluten-free, dairy-free, nut-free.
What is granola butter?
You might be wondering, what is granola butter?
A fair question. Not a butter we often see alongside nut butter and other spreads.
This is an oat-based spread. Smooth and creamy like your favorite nut butter, but this recipe remains nut-free.
And if you love granola, then you are most definitely going to love this.
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Why you'll love this recipe
- The silky smooth texture of a nut butter
- Made with simple ingredients
- Granola in spreadable form
- Free from the 6 most common tree nut allergies
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Gluten-free oats - Since this recipe uses a base of oats, ensure they are certified gluten-free.
Gluten-free oats are a great pantry staple to have on hand. You can even make your own oat flour!
Ground flaxseed - Adds a nutritional punch with lignans, alpha-linolenic acid, and dietary fiber.
Extra virgin olive oil or avocado oil - A neutral oil will make our healthful spread silky smooth with some healthy fat.
Coconut oil is not good for this recipe as it solidifies at room temperature or colder.
Ground cinnamon, ginger, cardamom, and cloves - These spices are like a warm hug!
They give our nut-free spread the cinnamon taste of granola mixed with fresh baked sugar cookies!
Maple syrup - The warmth of maple enhances the flavor of the spread. Plus, it is a great refined sugar-free option.
Don't have it on hand? Check out these maple syrup substitutes.
Vanilla extract - You can beat the sweet smell of vanilla. It rounds out the flavors perfectly.
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spread oats in an even layer and toast for 10 minutes.
With a food processor and a little patience, you'll have your own homemade oatmeal butter in no time.
Step 1: Add the oats and flaxseed to the bowl of a food processor. Process until oats become a fine meal.
Stop and wipe down the sides of the bowl.
Step 2: Add in the spices, maple syrup, and vanilla. Stream in olive oil, and stop every so often to wipe down the sides.
Continue this until the mixture is smooth and creamy.
Tips
- A high-speed food processor is best for this recipe. If you don't have one, a high-speed blender can work as well.
- This does require a bit of patience. Stop every so often to wipe down the sides of the food processor.
- Make sure to store the spread in a sterilized, clean jar with an airtight lid.
Storage
Store the oatmeal spread in an airtight container in a cool, dark place for 8-10 days.
It can be stored in the refrigerator for up to one month.
If refrigerated, it can be microwaved at short intervals if spread has solidified. Stir it well to reintegrate.
Serving suggestions
How do you use this oat spread? It's perfect at breakfast, lunch, or snacktime. There are so many ways!
Use these ideas to get started:
- Spread on toast or sweet potato toast
- Add to smoothies, smoothie bowls, or chia pudding
- Stir in Greek yogurt.
- Spread on apple slices or fresh fruit.
- Add to your bowl of oatmeal
- Dollop onto pancakes.
- Filling for pop tarts.
FAQs
This oat-based spread tastes like freshly baked granola bars or oatmeal cookies. Slightly sweet with elements of cinnamon and spice, it is the perfect addition to your lineup of spreads.
Oat butter does not necessarily need to be refrigerated, but it is highly recommended to extend its shelf life and prevent spoilage.
This granola butter recipe is made with certified gluten-free oats and no gluten-containing ingredients, making it gluten-free. It is important to check the ingredients in oat butter before consuming a gluten-free diet.
Oat butter can be stored in a cool, dark place for 8-10 days. It can also be stored in the refrigerator for up to one month.
More gluten-free oat recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Granola Butter
Ingredients
- 2 ¼ cups (210g) gluten-free oats
- 2 tablespoons ground flaxseed
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- dash of cloves
- ½ cup maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup avocado oil or extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Spread oats into an even layer and toast in the oven for 8-10 minutes. Remove from oven and transfer oats to the bowl of a food processor. Process on high until a fine flour forms, stopping periodically to wipe down sides with spatula, about 6 minutes.
- Stop processor and add ground flaxseed, salt, cinnamon, ginger, cardamom, and cloves. Process until ingredients become integrated. Stop processor again and add maple syrup and vanilla extract. Process on high for two minutes, stopping if needed to wipe down sides.
- Stop and wipe down sides, then process again on high. Stream in the olive oil and process until mixture is smooth. This should take about 10 minutes. You will want to stop the processor periodically to wipe down sides as well as giving the food processor a bit of a break.
- Store the granola butter in an airtight container in a cool, dark place for 8-10 days. Granola butter can be stored in the refrigerator for up to a month. Refrigerated granola butter can be microwaved if spread has solidified.
Notes
- Coconut oil is not good for this recipe as it solidifies at room temperature or colder.
- A high-speed food processor is best for this recipe. If you don't have one, a high-speed blender can work as well.
- This does require a bit of patience. Stop every so often to wipe down the sides of the food processor.
- Make sure to store the oat butter in a sterilized, clean jar with an airtight lid.
Ann
This recipe was extremely tasty! My granola butter did not turn out nearly as "drippy" as yours, and I'm not exactly sure why since I followed the recipe directly. I used EVOO since that is what I had on hand, and I think I would use a milder olive oil or more neutral oil next time because the EVOO flavor definitely is discernable. I will play around with this recipe a bit more to see if I can get a consistency more like shown. I'd love to try this in a cookie recipe in lieu of almond or peanut butter!
Tessa
Thanks, Ann! I would try adding an additional teaspoon of oil at a time until desired consistency. The longer the food processor runs it will also warm the "butter" and help with that as well.
A R
Curious as to how long this butter keeps (ie what is the shelf-life?)
Tessa
Hello! You can store the granola butter in an airtight container in a cool, dark place for 8-10 days. Granola butter can also be stored in the refrigerator for up to a month. Refrigerated granola butter can be microwaved to soften if spread has solidified a bit.