Homemade Granola Butter Spread

Homemade granola butter is perfect for when you crave something creamy with wholesome, nutty flavor but want to skip all the processed spreads. This recipe transforms simple pantry staples into a spread that tastes just like your favorite granola, only smoother and more versatile. Whether you swirl it into yogurt, slather it on apple slices, or gift it to a friend, its irresistible texture and subtle warmth keep everyone coming back for more.

I made my first batch one busy school morning when we had nothing but oats and seeds left over. We devoured it so quickly I now make double batches for lunches and after-school treats.

Ingredients

• Rolled oats: Provide chewy sweetness and give the spread its classic granola flavor. Look for fresh oats in bulk bins—they should smell sweet and not stale
• Raw cashews: Turn extra creamy during blending and lend a buttery backbone. Choose whole, unroasted cashews for the best texture
• Raw almonds: Bring a gentle crunch and nutty undertone. Look for almonds without cracks or chips for fresher results
• Raw sunflower seeds: Offer a toasty flavor as well as extra creaminess. Opt for unhulled seeds to avoid bitterness
• Raw pumpkin seeds: Add green color and subtle earthy notes. Make sure they are plump and have no slimy coating
• Maple syrup: Sweetens the spread with caramel undertones. Pure maple syrup offers the richest flavor
• Coconut oil: Holds everything together and provides a delicate richness. Melted oil mixes in most easily
• Brown sugar: Adds a hint of molasses, deepening sweetness. Light brown sugar creates a milder flavor
• Vanilla extract: Smooths out the sharp edges, making the flavor more rounded. Always use real vanilla for a boost
• Ground cinnamon: Introduces cozy spice that emphasizes all the toasty flavors
• Sea salt: Balances out the sweetness and nutsiness. Go for fine grain so it dissolves easily
• Flaxseed meal (optional): Boosts fiber and helps emulsify for a thicker spread. Buy ground flaxseed and keep it in the fridge for freshness
• Chia seeds (optional): For crunch and a nutritional punch without overpowering the spread

Instructions

Prep the Pan:

Line your favorite baking sheet with parchment. This keeps your granola butter free from burnt bits and makes cleanup easy

Toast the Mix:

Spread oats, cashews, almonds, sunflower seeds, and pumpkin seeds in a flat layer. Bake at three hundred fifty degrees Fahrenheit for about ten minutes, stirring at the halfway mark for even golden edges. The aroma will tell you they are done

Cool and Transfer:

Let the toasted mix chill for five minutes so you do not melt the sweeteners too quickly. Scoop everything into a sturdy food processor

Blend Up Flavors:

Pour in maple syrup, melted coconut oil, brown sugar, vanilla, cinnamon, and sea salt. Blend on high, pausing to scrape sides, for about three minutes until it shifts from crumbly to smooth and creamy

Add Boosters:

Sprinkle in flaxseed meal and chia seeds if desired and blend until completely mixed in

Taste and Tweak:

Taste a spoonful and adjust with more sweetener or salt if you like. Blend another thirty seconds for extra silkiness

Jar It Up:

Spoon the granola butter into a squeaky clean jar with a tight lid. Store refrigerated and give it a good stir before each use

Save

My favorite part is watching the blend transform from crumbly bits to a luscious, spreadable butter. The subtle crunch from the seeds always reminds me of making breakfast hands-on with my kids as the whole kitchen smells like a bakery.

Storage Tips

Keep your granola butter in a sealed glass jar stored at the back of the refrigerator to preserve its flavor and prevent separation. Always use a clean spoon to avoid introducing moisture. If the oil separates, just give it a quick stir before spreading.

Ingredient Substitutions

Swap almonds and cashews for extra pumpkin or sunflower seeds, making it safe for nut-free classrooms and allergy-friendly get-togethers. Sunflower butter can substitute for coconut oil if needed. Try agave syrup if you do not have maple, though maple’s depth is wonderful here.

Serving Suggestions

Drizzle generously over warm toast, oatmeal, or vanilla yogurt for a luxurious breakfast. For a savory-sweet vibe, pair it with sliced pears or apples, or use it as a unique topping on pancakes and waffles. My youngest even dips carrot sticks into hers—surprisingly delicious.

Cultural and Historical Context

Granola may have roots in nineteenth-century health movements, but granola butter is a modern twist designed for today’s busy kitchens. Home cooks have long combined grains and nuts for nutrition, but blending them into a creamy spread is a new knack that makes snack time a joy.

Save

Enjoy spoonfuls on your morning toast or swirl into yogurt for quick comfort. A homemade jar makes the sweetest edible gift.

Recipe FAQs

→ Can I make this nut-free?

Yes, substitute cashews and almonds with seeds such as sunflower, pumpkin, or hemp for a nut-free version.

→ How should I store granola butter?

Keep it in an airtight jar in the refrigerator and stir before each use for the best texture.

→ How long does granola butter last?

It will stay fresh for up to two weeks in the refrigerator when stored properly.

→ What can I serve this spread with?

Spread it on toast, pancakes, waffles, or use as a dip for apple slices, fruit, or swirl into yogurt.

→ Can I adjust the flavor or sweetness?

Taste after blending and adjust sweetness or salt as needed. Add nutmeg or ginger for more spice.

→ Is this suitable for gluten-free diets?

Yes, use certified gluten-free oats to ensure the spread is suitable for gluten-free needs.