Gluten-Free Granola Butter
featuringCinnamon Pecan Nut Granola
Gluten-Free Granola Butter
Yonatan Pinhasov
4
10 minutes
218
Granola butter is a delicious and versatile spread that can level up a wide variety of recipes. Our granola easily transforms into a thick, creamy, low-carb version rivaling your favorite nut butter. Our simple low-carb granola butter recipe relies on just a pinch of honey to offer a subtly sweet flavor and which elevates the warm spices for a rich, indulgent treat.
Granola butter is a fantastic snack dip you didn't know you needed. Traditionally it's made with oat-based granola, but our amazing nut-based granola blends up just as well and offers you a great nutritious boost from all the nuts and seeds. Whether you're enjoying it drizzled over apple slices, added to a smoothie, or on top of a bowl of banana nice cream, this warm and toasted granola butter will keep you coming back for more.
Ingredients
1 cup Cinnamon Pecan NuTrail granola
2 tablespoons refined coconut oil, melted
1 tablespoon honey
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Directions
Place all of the ingredients into a high-powered blender or food processor.
Process on high for 5 minutes, scraping down the sides as often as needed.
When done, the mixture should resemble nut butter, such as almond butter. It will be mostly smooth but still have small chewy bits for the perfect texture.
Store the granola butter in a mason jar or airtight container on the counter for up to 1 week. Alternatively, you can refrigerate for up to 3 weeks. It will solidify in the fridge, but you can warm it in the microwave to melt it or enjoy chilled with a fudge-like consistency straight from the fridge.