In the last few years, I’ve shared all my favorite nut butter recipes, including all-natural peanut butter, almond butter, pumpkin seed butter, and, most recently, omega seed butter. But did you know that you could make granola butter (also called oatmeal butter/oat butter) using a combination of nuts and oats? With a simple combination of several spices, walnuts, oats, and maple syrup – this granola butter not only tastes a little like an oatmeal chocolate chip cookie cups in spreadable form, but it’s also packed with nutrients and vitamins and the perfect nut butter alternative for any meal. The addition of oats into the walnut butter spread adds not only a nutty, cookie-like flavor but also tons of fiber and staying power to keep you fuller for longer. Meanwhile, walnuts are packed with antioxidants, omega-3s, and several vitamins and minerals – including being beneficial to gut health. Even better, they blend down into a super smooth, creamy, rich walnut butter – which, when combined with the oats and spices, tastes just like an oatmeal cookie, bowl of oatmeal porridge, or simple granola. Best of all, this granola butter recipe is super simple – it just requires a little patience. Though your high-speed blender is going to do all the work – it still takes a little time to break everything down into the smooth, creamy oatmeal butter that you want.
The Granola Butter Ingredients
Walnuts: it’s best to buy ones out of their shell, so you don’t have to spend 10 minutes (or longer) to first de-shell them before starting the recipe. You could alternatively try this recipe with pecans, but I prefer walnuts. Maple syrup: or agave syrup. For a sugar-free alternative, you can use a sugar-free liquid sweetener or something like monk fruit sweetener. Don’t use granulated sugar, though, as it won’t break down properly and can leave the oatmeal butter grainy; unless you use powdered sugar. Rolled oats: use rolled oats (not instant or steel-cut) for the best results. Spices: I used a combination of cinnamon, nutmeg, cardamom, and vanilla powder (not extract!) to provide the oatmeal/cookie/granola flavor. A pinch of salt helps to enhance all the flavors too. Coconut oil: Coconut oil is optional but can help thin the oat butter texture for a super smooth, pourable consistency. It won’t make the oatmeal butter taste like coconut, either. You could, alternatively, use avocado oil or olive oil.
Optional add-ins
Shredded coconut/coconut flakes: adding even just up to ¼ cup of toasted shredded coconut further enhances the granola/cookie flavor. I’ve left this optional, though, as I know there are plenty of coconut haters, too. These will only need baking for 5 minutes maximum or toasted in a skillet for several minutes. Cocoa powder: for a chocolate version, you can add some cocoa powder, though you may need a little additional coconut oil to make up for the extra dry ingredient. Seeds: for a nutrient boost, you could add in a few tablespoons of chia or flaxseed. Superfood powders: for additional nutrients and flavor, you can experiment with the addition of various superfood powders to the oat butter. Lucuma, for instance, has a butterscotch-like subtle flavor and is packed with antioxidants and vitamins.
How to Make Granola Butter
Step 1: Toast the nuts and oats This step enhances the flavor of the ingredients and helps the nuts start releasing their oils for faster blending. Spread the rolled oats and walnuts on a parchment-lined baking tray and bake in the oven for 8-10 minutes at 320ºF/160ºC, turning/stirring halfway. Step 2: Blend the Granola Butter Add all the ingredients except the maple to a high-speed blender or food processor and blend into a smooth, creamy mixture. This will take somewhere between 10-15 minutes, so have patience. Give your machine a break every few minutes to avoid overheating and stop to scrape down the sides of the jug as needed. Once the oatmeal walnut butter reaches your desired texture, add the maple syrup and give it a quick stir to incorporate. Alternately, you can sweeten the butter when serving. Transfer the oatmeal butter to a clean jar.
How to Use it?
Granola butter (aka oatmeal walnut butter) is the perfect addition to breakfast but can be enjoyed any time of the day.
On bread like toast, New York-style bagels, croissants, simit, etc.) Over fruit (like apples, bananas, and pears) With yogurt (see how to make yogurt)or dairy-free like coconut yogurt, almond yogurt, or soy yogurt!) Into your smoothies To top oatmeal and overnight oats. Drizzle over ice cream – like this caramel ice cream or raspberry ice cream Drizzled over pancakes, waffles, and French toast! Within baked goods – like brownies, granola bars, vanilla buttercream frosting, etc. Eat it with a spoon directly from the jar…
How to Store
Room temp: store the granola butter for between 1-2 weeks in a cool, dark cupboard. Fridge: store in the refrigerator for up to one month. It will solidify somewhat in the fridge because of the fats from the nuts and the (optional) coconut oil. However, you can bring it back to room temperature or microwave it for just a few seconds to runny consistency again. Freezer: I haven’t tried freezing this oat butter (yet). However, like most nut butter – it should be possible. You can freeze it in any freezer-safe container with a bit of headspace or in individual portions in an ice-cube tray. Once frozen, store the granola butter for between 4-5 months.
Recipe Notes
Removing the walnut skins: you could optionally blanch/peel the walnuts before the baking step. There is a slight bitterness in the skins, so this step can eliminate that. The granola butter texture: you can blend the oatmeal butter into your desired consistency. I’ve made mine very smooth. However, blend for slightly less time for a chunkier consistency. Adding sugar: no matter what type of sugar you add to the oat butter (I use maple syrup), if you add it directly into the blender/food processor, it tends to seize. I’ve found there are two ways to get around this. First, you can fold the maple syrup into the butter after it has blended. Alternatively, you can toss the walnuts with the maple before roasting them on a silicone tray (if possible) and roast for slightly longer (15-20 minutes) into a ‘candied walnut’ consistency. Allow them to cool for several minutes outside of the oven. Then transfer the nuts and sugar baked onto the silicone into the machine to process.
Related Recipes
Simple Homemade Walnut Butter Recipe Chocolate Peanut Butter Baked Oatmeal (Oven or Air Fryer) Chocolate Hummus (Dessert Hummus) Simple Homemade Tahini / Sesame Paste How To Make Homemade Walnut Milk Coffee Peanut Butter Spread (Espresso Spread)
If you try this granola butter recipe, I’d love to hear your thoughts/questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
