free from: gluten and dairy (vegan friendly)
As someone who consumes A LOT of nut butter, it can get old sometimes. I’ve been wanting a new toast topping and thought I’d make my own granola butter!
This recipe is super easy and only uses three ingredients. You can use any brand of granola that works for you. As pictured, I used NutHouse! Granola Co. which was recently gifted to me. This granola worked sooo well because of its combination of gluten free oats, nuts and natural sugars.
You will need a food processor or high speed blender for this recipe. Granola butter a great topping for toast, rice cakes, waffles and more! I also think it’d be amazinggg warmed on top of some dairy free ice cream *insert drooling emoji here*. Let me know in the comments what you try it on!
Store in in air tight container in room temperature for 3-5 days (it will harden in fridge because of the coconut oil).
Edit: I received a great question on whether all ingredients of granola should be put in mixture (like raisins, etc.) and the answer is yes! The varying flavors are what makes this so great 🙂
Only Three Ingredients
- Coconut oil
Use any brand granola that you like! For the chocolate, I used a dark chocolate but again use any you’d like flavor wise. The coconut oil could be substituted for another oil but I would use less – have not tested myself FYI.
Chocolate Granola Butter
- 1 food processor or high speed blender
- 1 cup granola
- 1/8 cup melted chocolate
- 1 tsp coconut oil
- Add granola to food processor/blender and grind for 2-3 minutes until broken down.
- Then add melted chocolate and coconut oil and mix for 5-10 minutes until fully combined and creamy.
- This will be like the consistency of crunchy peanut butter, it will not be 100% smooth, but it spreads so well. Store in jar at room temp, may need to stir in between uses.