• Preheat the oven to 350°F (180C°C). Line a large baking sheet with parchment paper. Set aside.
• In a large mixing bowl, add the liquid ingredients: oil, maple syrup, and vanilla extract, and stir to combine. Set aside.
• In another bowl, stir all the dry ingredients: rolled oats, sesame seeds, sunflower seeds, shredded coconut, cinnamon, ginger, and salt.
• Pour the wet ingredients onto the dry and stir again until all the ingredients are coated.
• Pour onto the prepared baking sheet and spread in a single layer.
• Bake for 12-15 minutes, until just golden brown, roasted and fragrant.
• Remove from the oven and cool completely on the baking sheet at room temperature.
• Transfer the mixture into a high-speed blender, blend on medium speed, speed 6-7 of a Vitamix, and use the tamper tool to push the food next to the blade.
• It can take 2-3 minutes for the mixture to turn into creamy butter. You will have to stop the blender, scrape down the sides with a silicone spatula and repeat, eventually adding the optional oil to make it less dry and turn faster into a creamy paste.
• If too dry, add the extra oil one tablespoon at a time to help the mixture blend. Stop when you enjoy the texture. The more oil you oil, the more liquid it will be.

Storage

• Store the granola butter in a glass mason jar for up to 3 weeks in the fridge or one week in the pantry.