Homemade Vegan Granola Butter (Gut-Friendly & Sugar-Free!)

Don’t let the name fool you. This recipe is completely vegan and of course, incredibly nourishing for your gut.

I first came across granola butter over a year ago on social media and instantly fell in love with the concept. Granola, my favorite snack, but made into a spread? Sign me up. The problem was that most versions I found were filled with added sugars and inflammatory oils. So naturally, I had to recreate it.

After some experimenting, I started selling it at the farmers market using our Eat Purposefully granola. It was a hit, but since it required so much granola and I was only making it in small batches, I eventually paused it. Fast forward to this year, and after mentioning it on my live selling feed (by the way, here’s the referral link to grab a free bag), I found myself craving it again. And so, it made its comeback.

So What Is Granola Butter?

Think of granola butter as if your favorite nut butter and granola had a baby. You get the nutty richness, the cozy spiced flavor, and all the nourishing ingredients in one spoonful. My version is based on cashew butter, which gives it a naturally sweet creaminess. But the best part is that it still contains our signature anti inflammatory and gut friendly ingredients.

That includes:
• Soaked and fermented oats for easier digestion
• Cashews for plant based protein and healthy fats
• Chia seeds for fiber and omega 3s
• Cinnamon for blood sugar balance
• Absolutely no refined sugars or processed oils

It’s smooth. It’s spiced. And it’s genuinely good for you.

Granola Butter Recipe

This recipe makes about 4 oz

Ingredients
• 1 cup raw cashews or roasted if you want to skip a step
• ½ cup Eat Purposefully Original Cinnamon Granola or The Fermented Buckwheat
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons maple syrup (optional, depending on sweetness level you want)
• Pinch of sea salt
• 2 to 3 tablespoons avocado oil or coconut oil

Instructions

1. Roast your cashews at 350°F for 8 to 10 minutes if using raw. This helps bring out their natural oils and makes blending easier.
2. In a food processor or high speed blender, blend the cashews until they start to form a thick butter. Scrape down the sides as needed.
3. Add the granola, chia seeds, cinnamon, vanilla, sweetener (if using), and salt. Blend until smooth.
4. Drizzle in your oil slowly and keep blending. Add warm water if needed to loosen the mixture. You want a creamy but spreadable texture.
5. Taste and adjust sweetness or spice to your liking.
6. Transfer to a jar and store in the fridge for up to 2 weeks.

Pro tip: If you like it more pourable, use a little extra oil. If you like it thicker and scoopable, keep it on the dense side.

How to Eat Granola Butter

This spread is incredibly versatile. Here are two of my go to ways to enjoy it:

 

1. Banana Granola Butter Bites
Slice up a banana, add a dollop of granola butter between two slices like a sandwich, then dip in dark chocolate and freeze. It’s the perfect summer treat and loaded with fiber, potassium, and healthy fats.

2. Apple Slices and Granola Butter
A classic combo for a reason. Crunchy apples plus creamy granola butter equals the ultimate snack. It’s quick, filling, and blood sugar balanced.

3. The Classic Yogurt Bowl

You probably already guessed this one, but yes, I love adding a dollop on my yogurt bowls.

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If you’ve ever wanted a sweet snack that actually supports your gut, this is it. Granola butter is cozy, functional, and so easy to make. And if you haven’t tried our granola yet, now’s your chance to grab a free bag here and give this recipe a go. I can’t wait to hear what you think. 

Also, If you want granola butter without the hassle, we can of course ship you some here!