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Granola Butter Spread

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

Equipment

  • food dehydrator
  • high speed blender or food processor

Ingredients

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

Instructions
 

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