1/3 to 1/2 cupavocado oil or melted coconut oil (use refined for no coconut flavor)Or replace half of the oil with sunflower seed butter for extra protein
Preheat oven to 350 degrees. Place oats on a rimmed baking sheet and bake until oats are lightly toasted, about 15 minutes. Set aside to cool.
Add oats to a food processor or high-speed blender. Grind into a fine powder. Add flax, seeds, cinnamon, and 1/4 tsp of salt. Process for 2 to 3 minutes at a time, stopping to scrape down the sides. Clumps will start to form after 5 to 8 minutes. If your mixture still looks like sand, that ok, continue with the recipe. Adding oil will make it come together eventually.
Add vanilla and 3 tablespoons of maple syrup. Turn machine on then stream in 1/3 cup of oil. Stop and scrape down the sides and the bottom of the food proccessor and blend again.
If granola butter is too thick (not as spreadable as you'd like), blend in 2 more tablespoons of oil (or more as needed). Taste and add more salt or sweetener if you'd like. Scrape granola butter out into an airtight container or small mason jar. Store at room temperature for a week or in the fridge for a month.
Flavor additions: add 1/4 cup toasted coconut with oats to make a coconut flavored granola butter. Add 1 tablespoon of cocoa powder to make it chocolate.
Keyword gluten free, lunch box, nut free, school lunch