Granola butter is a nut and seed free spread alternative for those with allergies. It’s absolutely delicious and can be used just like peanut butter or almond butter. It’s perfect for baking or on toast!
Have you ever heard of granola butter? It’s like peanut butter or almond butter, but nut and seed free. It’s made completely out of oats! I like to make mine with tigernut flour too (which is a tuber, not a nut) for added flavor, but in the recipe below, I share how to make it both ways.
So, what’s in granola butter?
Homemade granola butter is made simply with oats, cinnamon, salt, coconut oil, maple syrup, and vanilla extract.
You’ll start by roasting the oats to add some richer flavor and then blend them with the remaining ingredients for a delicious nut-free spread!
Make sure to use certified gluten free oats to keep this recipe completely gluten free and Celiac safe. Since the recipe utilizes maple syrup as the sweetener, this granola butter is also completely vegan! Allergy friendly spreads are possible and now you don’t have to miss on out a PB&J any longer- just make it a GB&J!
Want more granola butter recipes?
If you are looking fore more granola butter flavors, you have to try my Brownie Batter Granola Butter! Rich chocolate granola butter, that is completely refined sugar free, is filled with extra chocolate chips for the ultimate allergy friendly and healthy Nutella.
Granola Butter
Ingredients
- 2 cups gluten free oats make sure they are certified gluten free
- 1 cup Tigernut flour* you can use almond flour or another cup of oats
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4-1 cup melted coconut oil
- 1-4 Tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- Spread your oats evenly over a large baking pan and roast them for 10 minutes, until just beginning to golden and becoming fragrant.
- Let oats cool for 10 minutes before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
- If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
- Combine all the wet ingredients together in a measuring cup, starting with 3/4 cup of oil. If using tigernut flour, you will only need 1-2 Tbsp of maple syrup, but if using all oats, you will need 3-4. With the blender or food processor running on low, slowly pour the wet ingredients into the running blender/food processor.
- Let the blender/food processor run for 5-10 minutes, stopping occasionally to scrape down the sides, until you have a smooth butter. Taste and adjust as necessary, adding more maple syrup as needed. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
- Let the butter cool slightly before transferring to a glass jar. Granola butter can be stored at room temperature and does not need to be refrigerated.
Looks absolutely yummy!
Thank you! Love this allergy friendly spread
I always make almond butter. This sounds delicious. Just the other day I was in Natural Grocers and I found they sold Tigernut flour.
Yes, this is such a fun allergy friendly version! I miss almond butter, but glad I figured out this recipe. Let me know if you try it and what you think
OBSESSED
YOU’RE THE BEST!
I’m completely obsessed. From the second I tasted this stuff it’s been on my mind! I am able to tolerate peanut butter but often find myself reaching for this instead. It’s the perfect flavor/texture combo!
This makes me so happy! I’m glad you love it- it’s my absolute favorite too 😉