This gluten-free and vegan Oatmeal Cookie Granola Butter is like granola in nut butter form—great on toast or just from a spoon!
What’s a toasty slice of bread or a bowl of oatmeal without a generous drizzle of your favorite nut butter? Whether you go for some natural peanut butter, almond butter, or maybe even homemade pecan butter, it adds so much flavor and filling protein. Today, though, I am going to show you how to make granola butter. It’s hearty and filling enough to keep you going until lunch.
Anyone else obsessed with nut butter? I have been eating loads of it lately, mixing it in my smoothie, spreading it on toast, or sometimes just eating a spoonful straight from the jar. So, of course, I had to create my own nut butter at home. But I wanted to make something I wouldn’t normally find at the grocery store. This simple recipe does just that, combining the best parts of oatmeal cookies, granola, and pecan butter blended into a spreadable treat.
The base of this butter lies in the wholesome, toasted oats, which blend surprisingly well in my food processor. Rich pecans and earthy pepitas (hulled pumpkin seeds) bring the nuttiness I crave in my homemade butters, while the cinnamon and maple make this spread taste like a smearable cookie. And even with the maple, you won’t find too much added sugar—the secret is monk fruit (or whatever sugar-free sweetener you like).
Worthy remixes—make it your way
One of the many pros of making your own nut butters is that you have the final say. There are practically endless varieties to this recipe alone, so feel free to mix things up. Below are some of my favorite add-ins.
- Cocoa powder: If you’re a chocolate lover like me, you can never go wrong with a little cocoa powder. I’d start with two tablespoons or up to three tablespoons for an even richer flavor. In either case, stir in an extra teaspoon of melted coconut oil to prevent the granola butter from getting chalky.
- Seeds: Pumpkin seeds are great, but I also like to add ground flax and hemp. While neither adds much flavor, they do bring additional fiber, protein, and omega-3s. It’s a stealthy way to sneak in some nutrition.
- Other Nuts: For an even nuttier flavor, consider adding some of your favorite nuts. Personally, I’m a fan of walnuts or almonds. As with the cocoa powder, I recommend adding a teaspoon more of coconut oil to prevent dryness.
How do I store leftovers?
Spoon your granola butter into a sealable mason jar or an airtight container. Store in your fridge for up to 2 weeks.
Serving suggestions
This butter would be delicious served on a slice of Air-Fryer Toast, or drizzled on some Coffee Overnight Oats with Greek Yogurt, or even over a stack of Buckwheat Pancakes. No matter how simple or fancy your breakfast is, granola butter would be an excellent addition!
Ingredients
- 1 1/3 cups old-fashioned rolled oats
- 1 cup pecans
- 1/3 cup raw pepitas
- 1/3 cup unsweetened coconut flakes
- 1/4 cup coconut oil melted
- 2 tablespoons pure maple syrup
- 2 tablespoons monk fruit sweetener or sugar-free sweetener of choice
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Spread the oats onto a rimmed baking sheet and bake until the oats are lightly golden brown and toasted, about 15-20 minutes.
- Spread the pecans and pepitas on a separate rimmed baking sheet and bake until golden brown and toasted, about 10-13 minutes.
- Finally, spread the coconut flakes onto a small rimmed baking sheet and bake until golden brown, about 3-5 minutes. Coconut flakes burn fast—watch them closely.
- Once toasted, add the pecans and pepitas to a high-powered food processor (mine is 10 cups) and process on high speed. Stop to scrape down the sides often, until they begin to break down and release their oils. The mix won’t be smooth yet.
- Add in the coconut flakes and oats and process on high speed, scraping down the sides often, until smooth and creamy. This will take a good 10-15 minutes, depending on your food processor. It takes time, so be patient.
- Once smooth, add all the remaining ingredients and process again on high speed. The butter will thicken back up, and you’ll need to process for another 10-15 minutes, and then it will go back to being smooth.
- Spread on everything and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
This sounds DELICIOUS, but am I missing the measurements of everything?
Hi Erin, all the measurements are at the bottom in the recipe card. Enjoy!