This granola butter is the perfect combination of nut butter and granola in one; a delicious gluten-free, dairy-free, oil-free, refined sugar-free, oatmeal butter ready for dipping and spreading!
This step enhances the flavor of the ingredients and helps the nuts start releasing their oils for faster blending.
Spread the rolled oats and walnuts on a parchment-lined baking tray and bake in the oven for 8-10 minutes at 320ºF/160ºC, turning/stirring halfway.
Step 2: Blend the Granola Butter
Add all the ingredients except the maple to a high-speed blender or food processor and blend into a smooth, creamy mixture.
This will take somewhere between 10-15 minutes, so have patience. Give your machine a break every few minutes to avoid overheating and stop to scrape down the sides of the jug as needed.
Once the oatmeal walnut butter reaches your desired texture, transfer to a clean jar.
How to Store
Roomtemp: Store the granola butter for between 1-2 weeks in a cool, dark cupboard.Fridge: Store in the refrigerator for up to one month. It will solidify somewhat in the fridge because of the fats from the nuts and the (optional) coconut oil. However, you can bring it back to room temperature or microwave it for just a few seconds to runny consistency again.Freezer: I haven't tried freezing this oat butter (yet). However, like most nut butter – it should be possible. You can freeze it in any freezer-safe container with a bit of headspace or in individual portions in an ice-cube tray. Once frozen, store the granola butter for between 4-5 months.
Video
Notes
Removing the walnut skins: You could optionally blanch/peel the walnuts before the baking step. There is a slight bitterness in the skins, so this step can eliminate that.
The granola butter texture: You can blend the oatmeal butter into your desired consistency. I've made mine very smooth. However, blend for slightly less time for a chunkier consistency.
Adding sugar: No matter what type of sugar you add to the oat butter (I use maple syrup), if you add it directly into the blender/food processor, it tends to seize. I've found there are two ways to get around this. First, you can fold the maple syrup into the butter after it has blended. Alternatively, you can toss the walnuts with the maple before roasting them on a silicone tray (if possible) and roast for slightly longer (15-20 minutes) into a 'candied walnut' consistency. Allow them to cool for several minutes outside of the oven. Then transfer the nuts and sugar baked onto the silicone into the machine to process.
Optional Ingredients:
Shredded coconut/coconut flakes: Adding even just up to ¼ cup of toasted shredded coconut further enhances the granola/cookie flavor. I've left this optional, though, as I know there are plenty of coconut haters, too. These will only need baking for 5 minutes maximum or toasted in a skillet for several minutes.
Cocoa powder: Fr a chocolate version, you can add some cocoa powder, though you may need a little additional coconut oil to make up for the extra dry ingredient.
Seeds: For a nutrient boost, you could add in a few tablespoons of chia or flaxseed.
Superfood powders: For additional nutrients and flavor, you can experiment with the addition of various superfood powders to the oat butter. Lucuma, for instance, has a butterscotch-like subtle flavor and is packed with antioxidants and vitamins.