Oats Free Homemade Sunflower Seed Butter
Creamy, nutty, and just sweet enough, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. Raw sunflower seeds get roasted low and slow until golden and fragrant, then blended into a silky, pourable butter that's genuinely hard to stop eating by the spoonful. A touch of honey, cinnamon, and sea salt round out the flavor in the best way — simple pantry staples doing serious work. For anyone navigating oat-free eating, packaged nut and seed butters can be a minefield of shared-facility warnings and unexpected additives, so making your own from scratch is a genuinely smart move. The food processor does most of the heavy lifting here; patience through the processing stages is the real secret to getting that ultra-smooth, creamy texture. Spread it on toast, swirl it into smoothies, or use it as a dip — this butter is endlessly versatile and stores beautifully for weeks.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12–15 minutes, stirring once halfway through, until they are lightly golden and fragrant — watch closely in the final few minutes, as they can darken quickly.
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