RecipeOatmeal Cookie Walnut Butter
- Calories: 180
- Protein: 4 g
- Total Fat: 15 g
- Unsaturated Fat: 13.5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 2 g
- Total Sugar: 3 g
- Natural Sugar: 1 g
- Added Sugar: 2 g
- Sodium: 45 mg
This. Spread. Is. Addictive. It has similar nutrition stats as straight nut butter with the added benefits of walnuts and whole grain oats. Plus, you’ll appreciate the sweet deliciousness of vanilla, cinnamon and honey. Just toss all ingredients into a blender or food processor, puree and dig in.
- Prep time
- Total Time
• 2 cups raw walnuts
• ¼ cup old-fashioned oats
• 1 tablespoon plus 1 teaspoon honey
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher or sea salt
Combine all ingredients in the bowl of a food processor or high-speed blender and process for 5 to 10 minutes, until the batter is thick and creamy. Stop every few minutes to scrape down the sides and loosen up the contents underneath the blades. While the batter may look like it’s done after just a few minutes, try to continue processing for at least 5 minutes, as this will create a creamier nut butter.
To serve, spread on slices apples, pears and bananas, or use as a topper for whole-grain waffles, toast and crackers. This will keep in an air-tight container in the fridge for up to 4 weeks. (If it becomes too crumbly or dry in the fridge, microwave for about 20 seconds before eating to restore its creaminess.)
A serving is 2 tablespoons.
Watch this!
