This gluten free & vegan Oatmeal Granola Butter is like granola in nut butter form! Great on toast or just a spoon!
Table of Contents
Anyone else obsessed with nut butter? I have been eating loads of nut butter recently. I either put it in my smoothie, spread it on a toast or sometimes just have a spoonful of it. So of course I had to create my own nut butter at home. The bottom line of this recipe (inspired by my love of Hannah’s Homemade Granola Butter) is that it tastes like if OATMEAL COOKIES and GRANOLA and PECAN BUTTER had a baby.
There’s this base of wholesome, toasted oats that give it this nuttiness and flavor of oatmeal cookies and granola, with rich pecans, earthy pumpkin seeds, cinnamon spritz and maple swirl that, quite honestly, will make you cry it’s just so good. Do not be alarmed if you forgo your usual cookie dough almond butter toast in the morning in favor of a little granola butter action.
Why this Recipe is SO GOOD
What is a piece 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, some pistachio or walnut butter or maybe even some homemade pecan butter, it adds SO much flavor, protein AND healthy fat. Today, though, I am going to show you how to make granola butter. It’s hearty, good-for-you, protein loaded and full of goodness that will take your breakfast to the next level!
What does Granola Butter taste like?
Granola butter is a heavenly spread that tastes, essentially, like a nut butter that is kicked up a notch or two. Oats, sweetener, vanilla and cinnamon are mixed up with nuts to create a smooth, thick, warmly flavored butter that is absolutely delicious.
Health Benefits of this Recipe
There are so many benefits to adding a spoonful of this granola butter recipe to your diet. Here’s a few that will make you feel good about whipping some up:
Pecans: Raw nuts are FULL of important nutrients, vitamins, healthy fats and protein. They help our bodies stay full and energized while also nourishing us!
Sweetener: I used maple syrup and monkfruit to sweeten this butter, leaving out all other processed sugars. It’s perfectly sweet in a healthy way!
Oats: Oats are a fantastic source of protein, so adding oats to this pecan butter brings that protein level even higher.
What Is Granola Butter Made of?
Blending up your own nut butter at home is ALWAYS a good idea. It likely takes even less time than it would to drive to your local supermarket and pick up a jar from there, and when it’s made at home it tastes even BETTER! Here is everything you will need to pull together to make your own at home:
- Old Fashioned Rolled Oats
- Raw Pepitas
- Unsweetened Coconut Flakes
- Coconut Oil
- Pure Maple Syrup
- Monkfruit Sweetener, or Sugar Free Sweetener
- Pure Vanilla Extract
Optional Ingredients for Variations
- Cocoa powder: If you are a chocolate lover and like your nut butters to have a cocoa flavor, you can add some cocoa powder. If you are adding more dry ingredients, I would recommend adding a little bit more coconut oil to have the consistency just like a nut butter.
- Seeds: For this nut butter to become more nutritious, you can add some hemp seeds or flax seed for that extra energy kick.
- Other Nuts: for additional nutrients and more of a nutty flavor, you can add some of your favorite nuts. I would recommend adding walnuts or almonds. Again the more drier ingredients you add, I would recommend adding a little bit more coconut oil to have the consistency just like a nut butter.
How to make Granola Butter
Turn on the oven and let it fully preheat. On one pan, spread out the oats and toast them until they smell nice and nutty. On a separate pan, spread out the pecans and pepitas and toast them until they smell nutty as well. On a third pan, spread out the coconut flakes and toast until lightly golden, which won’t take as long as the nuts and oats. Remove both from the oven to cool.
In a large food processor, add the pecans and pepitas and process, stopping to scrape down the sides as they release their oils. This will take quite a while, so be extra patient during the process!
Once the nuts and seeds are nice and smooth and broken down, add all remaining ingredients to the food processor and blend for a while until it’s smooth again.
Drizzle on ALL THE THINGS and DEVOUR!
What to spread Oatmeal Granola Butter On
This butter would be delicious served on a slice of toast, or drizzled on some coffee overnight oats with greek yogurt or protein cauliflower oats with sauteed strawberries. No matter how simple or fancy your breakfast is, granola butter would be an excellent addition!
How to Store
This granola butter can be stored in an airtight container in the fridge. It should last up to a couple of weeks this way.
- 1 1/3 cups Old Fashioned Rolled Oats (110g)
- 1 cup Pecans (92g)
- 1/3 cup Raw Pepitas (43g)
- 1/3 cup Unsweetened Coconut Flakes (20g)
- 1/4 cup Coconut Oil melted
- 2 tablespoons Pure Maple Syrup
- 2 tablespoons Monkfruit Sweetener or sugar-free sweetener of choice
- 2 teaspoons Pure Vanilla Extract
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 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. These burn quickly so watch them closely.
- Once toasted, put the pecans and pepitas into a high-powered food processor (mine is 10 cups) and process on high speed, stopping to scrape down the sides often, until they begin to break down and release their oils. They 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. You will probably think it will never be smooth and then it will be. Be patient.
- Once smooth, add all the remaining ingredients and process again on high-speed. The butter with 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 EVERTHING and devour!
Recipes written and produced on Food Faith Fitness are for informational purposes only.