granola butter

We’ve been bringing you stunning wellness recipes from Green Kitchen Stories for years. You just can’t lose with this Swedish foodie power couple and this granola butter recipe is perfect proof. Learn to make this delicious spread from their brand new cookbook, Green Kitchen: Quick & Slow, 80 Joyful Vegetarian Recipes to Make Busy Weekdays Easy and Long Weekends Fantastic.

How To Make Granola Butter

We have taken a few of our favorite breakfast componentsgranola, nut butter and coffee—and mixed them into a tasty spread that’s ideal on toast, but also delicious to drizzle, dunk into or devour by the spoonful. Try it over yoghurt or with our Chocolate Waffle Toast, Nut Butter Brownies, and Ginger + Raspberry-Stuffed Dates — all found in Green Kitchen: Quick & Slow!

Makes 16 oz

+ 10 oz/2 cups almonds
+ 3½ oz/1 cup rolled oats
+ 4 tbsp extra virgin olive oil
+ 2 tbsp coconut oil
+ 1 tbsp coconut sugar (optional)
+ 1 tsp ground cinnamon
+ 1 tsp instant espresso powder (optional)
+ 1 tsp salt 5 tbsp raisins

1. Preheat the oven to 160°C (325°F/Gas 3).
2. Place the almonds and oats on a baking sheet and roast for 15–18 minutes, or until golden and fragrant. Ensuring they are well-roasted will give you a more deeply flavored nut butter and will also aid the blending process. Check if they are ready by breaking an almond in half: it should look lightly browned in the middle.
3. Transfer the almonds and oats to a high-speed food processor, reserving a handful for later, and blend for 10–15 minutes. Be patient: first it will turn into a fine flour, then it will become a big lump, and finally it will turn into a thick nut butter. You’ll need to stop and scrape down the sides every now and again, and, depending on the strength of the food processor, it might also need a rest so it doesn’t overheat.
4. Add the remaining ingredients and mix again for just a minute: this will add flavor and loosen up the butter into a runnier consistency, while providing crunch and texture from the reserved nuts and raisins. Pour into a clean jar and seal with a lid. This will keep at room temperature for up to a few weeks.

Nut swap: You can use any nuts and seeds you like. We often use this recipe to empty our jars so sometimes there is a handful of hazelnuts, sunflower seeds or a mix of everything. Seeds don’t contain the same amount of fat so you might need to add in extra oil as you mix.

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