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GRANOLA BUTTER
A rich spread that combines the biscuity warmth of toasted oats with the creaminess of almonds. It’s perfect on toast, stirred into yoghurt, drizzled over apple slices or used anywhere you’d use a nut butter. Simple to make and utterly delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 jar
Ingredients
-
175
g
oats -
100
g
almonds -
1
teaspoon
cinnamon -
pinch
salt -
3
tablespoon
maple syrup -
1/2
tsp
vanilla extract -
4-5
tbsp
coconut oil
melted
Instructions
-
Preheat the oven to 180°C (fan) / 390°F / Gas 6.
-
Spread the oats and almonds in a single layer on a baking tray. Bake for 10–15 minutes, stirring once, until the oats are lightly golden and fragrant.
-
Place the toasted oats and almonds in a blender or food processor with the cinnamon and a pinch of salt. Blitz for about a minute until the mixture is finely crushed. Add the maple syrup, vanilla and melted coconut oil, then blend until smooth. Depending on your blender and desired texture, this may take 5–10 minutes. If the spread seems too thick, add another tablespoon of melted coconut oil and blend again.
-
Spoon the granola butter into a clean jar. Store and use as a spread, topping or mix-in.
Recipe Notes
Store in the fridge for up to one month, or at room temperature for up to two weeks. The butter will firm up when chilled; bring it to room temperature or leave it out for about an hour before using for a spreadable consistency.
I used a high-powered blender to make this granola butter. It helps achieve a very smooth texture, though a standard food processor will also work.