Step 1

This step enhances the flavor of the ingredients and helps the nuts start releasing their oils for faster blending.

Step 2

Spread the rolled oats and walnuts on a parchment-lined baking tray and bake in the oven for 8-10 minutes at 320ºF/160ºC, turning/stirring halfway.

Step 3

Add all the ingredients except the maple to a high-speed blender or food processor and blend into a smooth, creamy mixture.

Step 4

This will take somewhere between 10-15 minutes, so have patience. Give your machine a break every few minutes to avoid overheating and stop to scrape down the sides of the jug as needed.

Step 5

Once the oatmeal walnut butter reaches your desired texture, transfer to a clean jar.

Step 6

Room temp: Store the granola butter for between 1-2 weeks in a cool, dark cupboard.Fridge: Store in the refrigerator for up to one month. It will solidify somewhat in the fridge because of the fats from the nuts and the (optional) coconut oil. However, you can bring it back to room temperature or microwave it for just a few seconds to runny consistency again.Freezer: I haven't tried freezing this oat butter (yet). However, like most nut butter – it should be possible. You can freeze it in any freezer-safe container with a bit of headspace or in individual portions in an ice-cube tray. Once frozen, store the granola butter for between 4-5 months.