Fermented Oat Spread (“Granola Butter”)

I recently discovered granola butter, a nut-free savory spread made with oats as its base. I decided to make it myself, fermentifying it, of course! In this case, properly preparing cereal grains such as oats is important for digestibility, and bio-availability of nutrients in the grain.

By first soaking/fermenting the oats, then dehydrating them, we get a nutritional leg up on the original recipe, which starts with unsoaked oats. (What are we, ruminants?! 🐮)

I consider the oats “soaked” when soaking between 8 and 24 hours. Between 1 and 2 days, fermentation begins. It’s up to you when to stop the soak and begin the recipe. After 3 days, there will be a noticeable sour flavor in the finished granola spread.

I played with the ratio of olive oil to coconut oil. Using too much coconut oil tends to make it difficult to spread, unless you heat it first. (It does melt nicely when spread onto toasted bread). I settled on a 3:2 ratio of coconut to olive oil. You may try 50:50 to make it even more spreadable. You can use any neutrally flavored liquid-at-room-temperature oil (but no seed oils!). I made mine with extra virgin olive oil and didn’t find that it threw off the flavor to any noticeable degree.

A strong blender (like a Vitamix) makes quick work of this. You may not be able to get the fine grain with a low powered unit.

Spice-wise, I like a heavy hand with the cardamom. It just elevates this spread to new heights! Lots of cinnamon is good, too!

Granola Butter Spread

like a nut butter, but made with oats
Prep Time 8 hours
Fermentation Time 2 days
Course Breakfast, Pantry
Cuisine Vegan
Makes 12 oz. (350 grams)


  • food dehydrator
  • high speed blender or food processor


For Oat Soaking

  • 2 cups (200 g) rolled oats or steel cut oats
  • 2 Tbsp (30 ml) acidic probiotic liquid like kombucha, water kefir, milk kefir, or liquid whey

For Granola Butter

  • 1/2 cup (60 g) coconut flakes
  • 1/4 cup (30 g) coconut oil
  • 3 ounces (45 g) olive oil or other neutral oil liquid at room temperature no seed oils!
  • 1 Tbsp. (15 ml) brown sugar piloncillo, muscavado, etc.
  • 3/4 tsp. (3 ml) fine sea salt
  • 1 tsp. (5 ml) ground cinnamon
  • 1/2 tsp. (3 ml) ground ginger
  • 1 tsp. (5 ml) ground cardamom
  • 1/2 tsp. (3 ml) chaga mushroom powder (Optional)
  • 1 Tbsp. (15 ml) maple syrup


Soak/Ferment Oats (48 hours)

  • Add oats and kombucha to a bowl along with enough water to cover the oats. Stir well and let sit overnight or up to 48 hours.

Dehydrate & Toast Oats (7 hours)

  • Drain the oats well through a fine mesh strainer.
  • Spread drained oats in a thin layer (1/2" or 1 cm) onto dehydrator trays. Dry for 5 to 7 hours at the highest setting until oats are completely dry.
  • Preheat oven to 300°F/150°C. Spread oats onto parchment or silicone-mat lined half sheet pan. Bake 20 minutes or until lightly fragrant and slightly brown.

Make Spread (10 minutes)

  • Transfer oats to a blender or food processor. Blend into a fine flour.
  • Add all other ingredients except maple syrup to blender. Blend on high until it is a nut butter consistency (this could take a few minutes depending on power of your blender).
  • Transfer to a glass jar (half-pint or larger). Stir in maple syrup. Close tightly and store in cool, dry place.
Keyword granola

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.