Homemade Granola Butter Recipe (Gluten Free, Vegan)

If you have a nut and/or seed allergy and are missing a spreadable treat, you've got to make this easy Granola Butter Recipe. It's completely allergy friendly and replaces peanut, almond, and sunflower butter perfectly. 

I've developed a number of allergies over the years due to my chronic health conditions and have to avoid most nuts and seeds. I was missing nut/seed butter so much, so I wanted to figure out a way to create a healthy and allergy friendly spread.

There is a popular granola butter brand out there, but in all honesty, I don't think it's that good (and it's also expensive!). I realized I could just make my own at home that was healthier and tasted better. lt turned out so good, my friends literally ask me to make them a jar every time we hang out.

What is Granola Butter?

If you've never heard of granola butter, it's a nut and seed free spread alternative for those with allergies. It is similar to peanut butter or almond butter, but made with a base of oats so it's nut and seed free. 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.

Also called oat butter, it's absolutely delicious and can be used just like peanut butter or sunflower butter (made from sunflower seeds). It's perfect for baking or on toast. You don't have to miss out on PB&J any longer- just make a GB&J!

How is Granola Butter Allergy Friendly?

As covered above, it's nut and seed free, but it's also gluten free and vegan. Be sure to use certified gluten free oats to keep this nut-free granola butter completely allergy safe. 

Homemade Granola Butter Ingredients

• Oats: be sure to use certified gluten free oats to keep this recipe gluten allergy safe.
• Tigernut flour (optional): oats are pretty bland, so I like to add some tigernut flour to the mix for added flavor and sweetness with less added sugar. Tigernuts are a tuber despite their name and this is an optional addition. 
• Coconut oil: melted coconut oil is the fat used to bring the oat butter together. You can also use olive oil, although I suggest a mix of both oils if you use olive oil. Of course, if you can't eat coconut oil then just use olive!
• Maple syrup: be sure to use pure maple syrup and not pancake syrup. Agave also works. You can add extra maple syrup for a sweeter oat butter that tastes more like cookie butter.
• Vanilla extract, cinnamon, salt

​How to Make Oat Butter

1. Preheat the oven to 350F.
2. Spread the oats evenly over a large baking pan and roast for 10 minutes, until just beginning to golden and become fragrant.
3. Let oats cool before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
4. If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
5. Combine all the wet ingredients together in a measuring cup. With the blender or food processor running on low, slowly pour the wet ingredients in.
6. 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. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
7. Let the butter cool slightly before transferring to a glass jar.

How to Store Granola Butter

Granola butter can be stored at room temperature for up to 2 months and does not need to be refrigerated.

Homemade Granola Butter Tips

• ​Make sure the oats are cooled before blending them, otherwise you will not get a smooth butter.
• Blend the oats into a fine flour before adding the wet ingredients. I find the oats do not blend well whole.
• Be patient! Oat butter can take a bit to come together. Slowly add the wet ingredients while blending on the lowest setting. It can take up to 10 minutes for the butter to come together and smooth out.

If you try this recipe, let me know what you think in the comments below! Don't forget to leave a rating and review.