This tastes like a combination of biscuit spread and almond butter and it’s absolutely divine. Spread it on toast, drizzle it over slices of apple, or have it mixed through yoghurt. There are endless ways to enjoy it!
Spread the oats and almonds out on a baking tray. Bake for 10-15 minutes, or until the oats are slightly golden.
Combine the toasted oats and almonds, cinnamon and salt in a blender jug. Blend for a minute or so, until finely crushed. Add the maple syrup, vanilla extract and coconut oil, then blend again, until smooth (this may take 5-10 minutes, depending on how smooth you would like it!). If you find the granola butter is too thick here, add a little more coconut oil and blend again.
Transfer the granola butter into a jar and enjoy however you wish.
This will keep for up to a month in the fridge, or for up to two weeks at room temperature. You’ll find it solidifies if it’s chilled, so just remove it from the fridge an hour or so before you want to use it!
Recipe courtesy of georgieeats.co.uk