This creamy Granola Butter recipe is made with oats, flaxseed, olive oil, maple syrup, and spices! Use this oat butter on toast, in smoothies, and more!
You might be wondering, what is granola butter?
A fair question. Not a butter we often see alongside nut butters and other spreads.
Granola butter is an oat-based spread. Smooth and creamy like your favorite nut butter, but this recipe remains nut-free.
Granola Butter Ingredients
You can find store-bought oat butter online and in some grocery stores. But making your own homemade oat spread is easy!
What is granola butter made of? A mixture of whole grain oats, olive or avocado oil, spices, and maple syrup make up this creamy spread.
Here are the major ingredients you will need:
- Gluten-free oats
- Ground flaxseed
- Olive oil or avocado oil
- Ground cinnamon, ginger, cardamom, and cloves
- Maple syrup
- Vanilla extract
What does oat butter taste like? 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.
How to Make Granola Butter
With a food processor and a little patience, you'll have your own homemade oatmeal butter. Here are the steps to that whole-grain, creamy goodness!
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper and spread oats in an even layer.
- Toast oats for 8-10 minutes.
- 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.
- Process again and add in the spices, maple syrup, and vanilla.
- Stream in olive oil, and stop every so often to wipe down sides.
- Continue this until the mixture is smooth and creamy.
How do you eat granola butter? There are so many ways! Use these ideas to get started:
Spread on toast.
Add to smoothies.
Stir in yogurt.
Spread on apple slices.
Dollop onto pancakes.
More Gluten-Free Oat Recipes
Chocolate Peanut Butter Overnight Oats
Gluten-Free Pumpkin Breakfast Cookies
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!
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 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.
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.