Granola Butter
Granola butter is a nut and seed free alternative for those with allergies. This is the perfect allergy friendly spread so you don't have to miss out. Use granola butter in place of things like peanut butter, almond butter, and sunflower seed butter.
Servings 1 jar
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.
Notes
*I love using tigernut flour in this recipe as it adds some natural sweetness and nutty flavor without nuts!