This recipe for nut free, dairy free, and gluten free Granola Butter is exactly that – an allergen free alternative to nut butters. It looks like, spreads like, but isn’t a nut butter. With the consistency of cashew or walnut butter (a bit thicker than crunchy peanut butter), this ‘butter’ is school safe and worthy of being packed in any packed lunch! Did I mention it’s also soy free?
Toasted oats combine with warm spices, toasted coconut flakes, coconut and olive oils and sweetened with maple syrup to make a spread that anyone regardless of diet, allergy or intolerance can eat and enjoy. This oat based butter is satisfying in every way – spread it on toast, crackers, and rice cakes. Use it as a dip for apple slices, and strawberries, use it in place of peanut butter in recipes. There’s nothing this ‘butter’ can’t do!
Ingredients
While the ingredients for this recipe are straightforward, make sure to read the packaging labels for each ingredient, to ensure they are from a nut-free, gluten free and dairy free food manufacturing plant.
- Oats, use quick or old fashioned / rolled
- Coconut Flakes
- Maple Syrup
- Extra Virgin Olive Oil
- Coconut Oil
- Whole Cardamom pods
- Whole Allspice berries
- Salt
- Ground Clove
- Ground Ginger
- Ground Cinnamon
Instructions
Place the oats, whole spices and coconut flakes on a baking sheet and place in a preheated 350 degrees F oven. After 5 minutes remove the whole spices. Remove also the coconut flakes which should be golden brown. Stir the oats with a spatula and return them to the oven for another 5 minutes.
While the oats are finishing toasting, place the whole cardamon pods and all spice berries into a spice grinder. I use a coffee grinder that I reserve specifically for grinding spices. After grinding for about 15 seconds, the spices should be powdery.
Now take the oats out of the oven, they should be browner in color and smell toasted. Put the oats, toasted coconut flakes, all of the ground spices (5 of them) and the salt into a food processor. Add olive oil and warmed coconut oil (warming it turns the coconut oil into a liquid which will help disperse the oil.). DO NOT add the maple syrup at this stage, doing so will make the entire mixture seize (turn into a thick, stiff mass.)
Blend it for about 10 – 15 minutes. Pause for a minute or two to give the motor a break. It should start to look like a nut butter at this stage.
Transfer the almost completed Granola Butter from the food processor to a bowl. Add the maple syrup and stir. It will be thick. Add warm / hot water to thin the butter to your desired consistency level. I added about 3 tablespoons to make it a nut butter consistency. Add more to make it into a dip.
Flexibility with Ingredients for Nut Free, Dairy Free and Gluten Free Granola Butter
Remember variations to this recipe MAY result in a Granola Butter that is not nut free, dairy free or gluten free – so be careful if you are adhering to a specific eating regime.
- Oats, steel cut oats can be used instead of rolled or quick oats. Please cook steel cut oats first. Follow the cooking instructions on the package. These may make the butter very thick, which is easily resolved by added warm water.
- Coconut flakes can be substituted with coconut shreds, or shaved coconut.
- Spices, really any spices will work, so be sure to include your favorite ones. I recommend roasting any whole spices you use, this will intensify their flavor. Fresh ginger can be used too, add about a teaspoonful of grated ginger or more if desired.
- Oils such as avocado, sesame, and toasted sesame are all good choices to use instead of coconut oil and olive oil.
- Sweetener, any natural product like honey, date syrup, or molasses are a welcome substitution. I used Bourbon Barrel Aged Maple Syrup for added flavor and it did not disappoint.
Any type of maple syrup or alternative natural sweetener works in this recipe, but I particularly like this flavor of maple syrup. Barrels previously used to age bourbon are filled with hot maple syrup to draw out the flavor compounds stored in the oak walls. These flavor compounds are infused into the maple syrup adding hints of caramel, vanilla, cinnamon, spice, and of course bourbon. It does not contain alcohol.
Variations of Granola Butter that maintain its being Nut Free, Dairy Free and Gluten Free Granola Butter
Play around with the basic ingredients to make this Granola Butter your own. I think you’ll have just as much fun creating your own personal blend as you will making and eating it!
Here’s some variations I came up with:
- Pumpkin Spice flavored, use cinnamon, ginger, nutmeg and cloves.
- Chai flavored, use the same spices as in the base recipe with the addition of nutmeg.
- Throw in some seeds such as chia, flax, sesame for additional flavor and texture.
- Cocoa powder to add some chocolate notes and richness.
- Include ‘superfoods ‘ like Maca Powder, or Super Greens. Remember color will change.
- Fresh fruit Granola butter, stir in a puree of fruits such as berries when the maple syrup is being added.
- Dried fruit such as currants, cranberries, raisins and dates can be added to the food processor. Their addition will add to the sweetness, fiber content and texture of the Granola Butter.
Uses for Nut Free, Dairy Free and Gluten Free Granola Butter
Granola Butter can be used in all the ways a typical nut butter can be used.
Spread it on toast, rice cakes, and crackers. Combine it with jam (jelly) and make PB&J sandwiches or rather GB&J sandwiches! Thin it down with warm water and use as a dip – that’s one way to get children eating fruit! Consider adding it to Pad Thai, and Cookie recipes or as a main ingredient in Smoothies instead of peanut butter.
Storage
When making the basic recipe in this post, this Granola Butter will store at room temperature for a week. Room temperature makes it easier to spread.
Storing it in the refrigerator will increase storage time to a month. It can be stored in a plastic container or mason jar.
In the freezer, it is good for up to 4 months.
Adjusting this recipe will alter the storage times above. If you add fresh fruit puree to the butter, it will have to be refrigerated and its shelf life will decrease from 1 month to 3 days.
A Tip From Me
Remember, if the Granola Butter is ever too thick for spreading or dipping, simply thin it with warm/ hot water to your desired consistency.
Equipment
Equipment used in this recipe include a Food Processor and a Spice Grinder. A Magic Bullet Blender would work too, instead of a Food Processor.
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Got Questions?
I’ve got answers – hopefully!
- How can I be sure this recipe is nut free, dairy free and gluten free? You can only be sure by purchasing the ingredients from manufacturers that state they are free from these allergens.
- The butter is really thick. Thin it with warm / hot water until it is at your desired consistency.
- I don’t like coconut, what else can I use? Use another oil (substitutions mentioned above) instead of coconut oil and use a grated non dairy chocolate bar instead of the coconut flakes.
- What other recipes on your site are nut free, dairy free and gluten free? The Rote Grutze recipe is all of those as long as it is served with dairy free ice cream. Schnitzel recipe is too with the breadcrumbs substituted with GF breadcrumbs.
Recipe for Nut Free, Dairy Free, and Gluten Free Granola Butter
Equipment
Ingredients
- 1 ib oats
- 3 tbsp maple syrup
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 2 oz coconut flakes
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp ginger
- ¼ tsp clove
- 3 whole allspice berries
- 2 whole cardamom pods
Instructions
- Place the oats, whole spices and coconut flakes on a baking sheet and place in a preheated 350 degrees F oven.
- After 5 minutes remove the whole spices and coconut flakes. Stir the oats with a spatula and return them to the oven for another 5 minutes.
- Place the whole cardamon pods and all spice berries into a spice grinder for about 15 seconds, the spices should be powdery.
- Remove oats from the oven, and put them into a food processor with the toasted coconut flakes, all 5 of the ground spices, salt, olive oil and warm coconut oil. DO NOT add the maple syrup at this stage, the mixture will seize (turn into a thick, stiff mass.)
- Blend it for about 10 – 15 minutes in the food processor. Pause for a minute or two to give the motor a break. It should start looking like nut butter.
- Transfer the almost completed Granola Butter from the food processor to a bowl. Add the maple syrup and stir. It will be thick. Add warm / hot water to thin the butter to your desired consistency level, about 3 tablespoons to make it a nut butter consistency. Add more to make it into a dip.
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