Two ingredient granola butter

Now I’m sure I’ve told you over and over again how much I adore granola, but I’m a little bit fickle when it comes to the bottom of the jar. You see I love the chunky clusters, but when it’s basically just granola dust leftover I’m not quite as interested. I don’t like throwing food away though so I figured I should turn it into something else.

This is like if the granola crumbs got given a She’s All That style makeover, popped in a blender with a little oil to spruce them up and then whizzed until super smooth and runny and all round amazing.

You can spread this on toast with some berries or cacao nibs, use it as a centre for chocolates, bake with it, pop it in top of smoothie bowls or just eat it out the jar like me.

Makes one jar of granola butter


  • 1 cup granola
  • 1 tbsp coconut oil, more if needed

Place the ingredients in a blender or food processor, and whizz until they become a smooth butter. This may take a little time but don’t get disheartened! You may need to stop every minute or so to scrap any excess down the edges too and when it starts to become a sand-like consistency this means you’re almost there! If your granola is quite dry it may need a little extra coconut oil nearer the end to make it really runny, but bear in mind this will harden as it cools so it’s better to use as little as possible.

Once it is runny and smooth, place it in a jar and leave it to cool (the processing may warm it up quite a bit) before popping the lid on. Store at room temperature for upto a month.

Love, Mrs H xx


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