Directions 7 steps | 25 Minutes
Preheat the oven to 325°F. Line a sheet pan with parchment paper. Measure and prep all ingredients.
Spread the oats in an even layer on the prepared sheet pan and bake, stirring occasionally, until lightly toasted, about 10 minutes.
Transfer the toasted oats into the food processor along with the ground flaxseed. Process, periodically scraping down the sides, until the oats are fine and almost powder-like, about 5 minutes.
Add the salt, cinnamon, nutmeg, ginger, cardamom and cloves. Process until well combined, 2-3 minutes.
Add the maple syrup and the vanilla extract and process until well combined, about 4-5 minutes.
With the machine on, drizzle in the oil to create an emulsion. (See notes 1.)
Store in an airtight container in the refrigerator or use immediately. Enjoy!
- For thicker granola butter, use less oil. If you’d like a thinner consistency, adjust the texture with more oil.