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.
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.