Print

Oatmeal Cookie Butter

When you make this your blender will smell like home-baked oatmeal cookies. The good thing is once you make this butter you can use it for a few weeks and just indulge at a little at a time. Spread it on apple slices, graham crackers or use some on top of a bowl of vanilla ice cream.
Servings 12 servings
Calories 98kcal
Author Kathy Hester

Ingredients

  • 1 cup lightly toasted walnuts
  • 1 cup lightly toasted rolled oats
  • 1/4 cup raisins or currents
  • 1 1/2 teaspoons cinnamon
  • pinch salt optional (leave out of you are using salted nuts)
  • 1 to 2 tablespoon melted coconut oil or *unsweetened vanilla nondairy milk

Instructions

  • Add the walnut, oats, raisins, cinnamon, and salt to your food processor. You will need to stop and scrape the sides down a few times before the mixture gets sluggish.
  • Scrape down the sides one more time and add in the coconut oil (or nondairy milk) 1 tablespoon at a time. If you are using the nondairy milk you may need to add a third tablespoon to get it smoother.
  • Process until creamy. It will still have a few tiny oat and raisin flecks, but the nuts should be smooth.
  • Store in the fridge. If you use the coconut oil the butter will get hard in the fridge, so you will need to take it out ahead of time to get it to spread smoothly on your bread.

Notes

gluten-free, soy-free, no oil added option* and sugar-free

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Sodium: 1mg | Potassium: 92mg | Fiber: 1g | Vitamin C: 0.4% | Calcium: 1.6% | Iron: 3.7%