Sometimes inspiration – not so much for recipes, but for the hunger that eventually drives their creation – comes from relatively ambient sources. And with COVID-19 things are getting more ambient and less direct every day. By which I mean, I saw someone tweet the words “oat butter” – I don’t even remember who it was or when, but as I was scrolling that pair of nouns really made themselves at home in the tastebuds of my mind and I knew, whatever oat butter was, I wanted it. I looked it up on google, and found two completely different culinary directions – first, a traditional table spread, based on actual butter, but made of oats, and second, a blended-to-smithereens peanut butter riff which promised to taste like cookies. I couldn’t decide which avenue sounded more appealing so – why not both? Two recipes it is.
I’ve made several homemade butters before, with one based on ground almonds and one based on aquafaba and honestly? I love them all! Couldn’t choose between them. But there’s something about the rustic simplicity of the oats in this latest recipe, not to mention the recency bias, which appeals to me, and the resulting butter is stunning – rich, creamy, spreadable, light, delicious. Plus if you’re spreading it on wholegrain bread with oats in it, there’s the added deliciousness of synergy! It melts ably into a sauce to give added body (no surprise, with all that oil) and is equally at home under savoury or sweet toppings. I haven’t tried baking anything with it, mostly because it disappears so quickly. I wouldn’t rule out its working in this capacity, but homemade butters can behave differently to manufactured spreads so if you’re wanting to do this, I’d test it on something smallish and forgiving, as opposed to, say, your firstborn’s wedding cake for a union brought about to settle a generations-old blood feud.
If that weren’t enough synergy for you, there’s also the Pecan Cookie Granola Butter. It really does live up to its slightly overstuffed name, but I call it thusly for a reason: it simultaneously tastes like cookies AND granola, and pecans are expensive so I want anyone eating it to be super-aware of their presence. It’s made from a pulverised mixture of pecans, seeds, coconut and toasted oats, and you’ll curse my name as the food processor enters its fifteenth minute of noisy whirring with nothing to show for its efforts but pricey dust, but it does eventually come together, and upon tasting the finished product, you will forget the effort. It’s absolutely lush, nutty and oaty and dense and cinnamon-warm and delicious, and I’m so glad I found this recipe, as well as the other oat butter recipe, because my life has been genuinely improved by its existence. It’s one of those very America creations that I certainly wouldn’t have come up with it on my own (I mean I might have eventually, in a thousand-monkeys-thousand-typewriters way) and which sounds like there’s too much going on to process, but it makes perfect sense when you eat it.
Make one or both of these oat butters and – as well as the sheer thrill of experiencing synergy – your toast, instantly, will become a whole lot more exciting (which I say as someone quite easily diverted by toast, so hold onto your hats, I guess.)
A rich, buttery spread for your toast, sandwiches, and sauces, and it’s pretty much entirely made of oats? Amazing. This recipe comes from tastecelebration.com, I have made some slight adaptations, but otherwise it’s all theirs.
- 500ml/2 cups water
- 3/4 cup rolled oats
- 2 tablespoons rice bran oil or other neutral oil (eg sunflower)
- a pinch of salt, plus more to taste
- 1/2 cup refined coconut oil, melted but not hot
- 1/2 cup rice bran or other neutral oil, extra
- 1 heaped teaspoon white miso paste
- Scant 1/4 teaspoon sugar (optional – I think it improves the flavour but up to you)
- a pinch of turmeric, for colour
1: Bring the 500ml water to the boil in a small saucepan. Stir in the oats, remove from the heat, and leave to sit for half an hour.
2: Pour the oats and liquid into a high-speed blender with the 2 tablespoons oil and a pinch of salt, and blitz until very smooth, pale, and creamy. Now, you CAN strain this through a cloth or a nut milk bag or whatever but I literally just used a regular kitchen sieve and I was pleased with the results so don’t feel you have to rush out and buy equipment. Whatever you end up using, strain this liquid into a container – there shouldn’t be much ‘grit’ left behind, but this step will make it especially smooth. You only need half a cup of this oat cream to make the butter – store the rest in the fridge and add it to sauces, soups, or anything you want to make more rich and creamy.
3: All you have to do now is blend 1/2 a cup (125ml) of the above oat cream, along with the second measure of rice bran oil, the melted coconut oil, the miso paste, a tiny pinch of sugar, and salt to taste, until it’s smooth and thick. No need to wash the blender!
4: Taste to see if it needs a little more salt and then spatula it into a clean jar or airtight container and chill in the fridge until firm.
Makes around 325ml. Consume within a week.
- Refined coconut oil is important here so the butter doesn’t taste overwhelmingly coconutty – that being said I’m sure it’ll still taste good so if you don’t mind the coconut vibe and all you have is unrefined coconut oil, go ahead.
- If you don’t have a high speed blender, a stick/immersion blender will do the trick. You could try using a regular food processor, you just might need to blend the oats and water together for a bit longer. I’m afraid it’ll be very difficult without some kind of equipment, as is the case for most vegan recipes it seems!
Pecan Cookie Granola Butter
This is SO GOOD and worth the hectic endless blending – instead of a spreadable butter, this is in the peanut butter family of spreads, blitzing toasted oats, nuts and seeds into an incredibly delicious spread which tastes like melted cookies, if that were a thing. Recipe adapted a little (and gratefully) from this one at foodfaithfitness.com.
- 1 and 1/2 cups rolled oats
- 3/4 cup pecans
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/2 cup coconut chips/flakes
- 1/3 cup coconut oil (either refined or unrefined is fine here)
- 4 tablespoons golden syrup or maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- pinch salt
1: Place the oats in a large frying pan and stir them over a low heat for about five minutes to lightly toast them – you don’t want them scorched, but a little golden and browned in places is good. As soon as they hit this stage, and you can smell their fragrance wafting up to you, remove the pan from the heat and transfer the oats into the bowl of a food processor.
2: Place the pan back on a low heat and tip in the pecans, sunflower seeds, and pumpkin seeds, stirring over a low heat for a couple of minutes until they are fragrant and warmed through. Transfer them to the food processor with the oats, and finally, toast the coconut chips for a minute or so until lightly browned in places – this won’t take long at all. If you’re feeling reckless/impatient you can toast the whole lot at once, oats and nuts and everything, bearing in mind that the coconut will toast quicker than anything else.
3: Blend these ingredients on high for about fifteen minutes, stopping every now and then to scrape down the sides with a spatula and to give your processor’s motor a break. Nothing will happen for ages – it’ll just look like rubble – but eventually, if you keep blending for ages and ages and ages – the nuts, seeds and coconut will release their oils and it’ll suddenly start to look more promising and like a potential spread. But you really just have to keep blending and blending and blending, much longer than feels right, and I’m sorry in advance!
4: Once it gets to this point, add the remaining ingredients and continue blending for another five to ten minutes until it’s a thick paste that vaguely resembles almond butter. Taste to see if it needs more salt, sugar, or cinnamon (I usually end up adding more of each for what it’s worth) and then spatula it into a jar and store in the pantry.
Makes around 250-300ml (It really feels like it should make more, but all that blending really minimises and compacts the structure of its ingredients.) (Sorry.)
- You can muck around with proportions and ingredients here – pecans have a specific flavour which seems to evoke cookies, so I wouldn’t want to make it without them, but I’m sure walnuts would have their own charm instead.
- You can toast the nuts and seeds etc in the oven, which will result in more even toasting, but I prefer the speed and ease of the stovetop method. Either way, keep a close eye on them.
- The original recipe asks you to blend the nuts and seeds first before adding the coconut and oats and I probably should have done that too, but I read the recipe in a heedless fashion and just blended everything together all at once. As you can see, it worked out fine, but I still feel like I should tell you and you can definitely choose this option instead! Probably to your benefit!
A Man Without Love by Robert Goulet. That chorus! So boisterously mournful! I listened to this forty times in a row on loop on Friday and look, I turned out fine!
You’re No Good by ESG, minimalist yet stroppy with a delightfully cunning bassline.
A Love From Outer Space, by A.R Kane. Yes, them again, I just love them!
Lonely Room from the soundtrack to The Apartment by composer Adolph Deutsch. I’ve been listening to a LOT of old film scores lately which is, if you’re similarly inclined, an excellent way to make one’s COVID-restricted life feel slightly more glamorous. The Apartment is one of my very favourite films and its score is just heavenly – as demonstrated in this track which is somehow sorrowful yet immensely comforting at the same time.
Next time: I feel like I haven’t done anything savoury in ages BUT I also made an incredible passionfruit panna cotta, so! The sugar rush continues.
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