Homemade Cinnamon Raisin Peanut Butter Recipe

What's better than homemade peanut butter? Cinnamon raisin peanut butter, of course! This is one recipe your family will love!

Clearly,  you must know about my family’s obsession with the cinnamon raisin combination, right?

Homemade Cinnamon Raisin Peanut Butter SuperGlueMom

In case you are new here and have landed on this post via Pinterest or Facebook, you might want to check out some of my family’s favorite recipes.

Let’s see… in this blog you’ll find Overnight Cinnamon Rolls, Cinnamon Raisin Newtons, Cinnamon Raisin Fruit Roll-ups, Oatmeal Raisin Cookie Dough Bites, Cinnamon Raisin White Chocolate brittle… the popular Better-than-Chick-fil-A Carrot Raisin Salad and a Raisin Vinaigrette! See? What did I tell youobsessed.

Homemade Cinnamon Raisin Peanut Butter SuperGlueMom.com

You won’t find elaborate gourmet food on this blog. As a full-time working mom I need recipes my family will love that are made with real ingredients (real strawberry milk anyone?).

While I put much of my focus on planning healthy school lunches for my kids (and thousands of others), breakfast is an important meal that mustn’t be ignored -for myself included.

I became addicted to peanut butter when I was pregnant with my my second child, Alex. For some reason, all I craved was peanut butter, fried chicken and beans. While I didn’t eat fried chicken every day, I did eat peanut butter on toast for breakfast daily. I think I purchased every peanut butter jar available in the market. I once tried a cinnamon swirl variety and it was love at first bite.

Don't you want some? cinnamon raisin peanut butter SuperGlueMom.com

My favorite way of eating cinnamon peanut butter was in a grilled peanut butter maple banana raisin sandwich. Whoa! that’s a mouthful. Try reading it quick… one more time.

It’s been many years since I’ve purchased that cinnamon swirl peanut butter. I’ve moved on to almond butter, cashew butter and sunflower nutella. A couple of weeks ago, I borrowed my parent’s food processor and I knew I had to make my own beloved peanut butter… but better. Nearly everything that I would put in my sandwich… in a jar. 

Oh, you caught the “borrowed”? Yes, I still down own a food processor!! So please, if you know anyone at Kitchen Aid, Cuisinart, are getting rid of yours, or want to gift me an early birthday present… 

homemade cinnamon raisin peanut butter laurafuentes.com

Alright, alright! I’ll get back to the recipe. This is super simple to make but the type of peanuts you use makes a big difference –trust me, I’ve had my share of flops. 

Let’s talk peanuts 101 for this particular recipe:

  • Dry roasted peanuts. Do not get the generic kind that look “dry” if you want a creamy peanut butter. You will have to add a ton of oil to get to that texture; because guess what, when they roast the peanuts much of the oil is dried out. So yes, “dry” roasted will yield out a “dry” peanut butter. Avoid: Target’s dry roasted peanuts. Ok: planters roasted peanuts.
  • Raw peanuts. If you can find them raw and peeled you’ve scored the peanut lottery. This will yield the best peanut butter.
  • Raw peanuts in the shell. These work really well (obviously) but are a little bit more work. Put on your favorite TV show, a pair of latex gloves and peel away. I use the latex gloves to peel off the peanut skin much easier than with hands. Get a 2lb bag and a big glass of water. It’s like going to the movies and eating popcorn… once you start eating what you are shelling is hard to stop! Consider yourself warned.
  • Nut Free: I tried this recipe using raw sunflower seeds. While I didn’t measure the added oil and maple, I suggest you add it slowly 1 teaspoon at at time.

About the “oil” for this particular recipe:

  • Coconut oil. This is my favorite oil to work with in my kitchen since it has many health benefits. Of course, quality also varies among brands but I use it nearly every day. 
  • Peanut oil. Some homemade peanut butter recipes call for peanut oil because it can stay true to the peanut taste. I am not a particular fan of peanut oil since it’s a refined oil. I only use it to deep fry our turkeys.
  • Vegetable oil. It has a more neutral taste and what most of you have on hand in your kitchen. You only need a little bit so don’t be scared.
  • Olive oil. It simply won’t work for this recipe. Olive oil has a strong flavor and no amount of cinnamon raisin goodness can mask it.
  • Palm oil. It will work for this recipe but don’t go out and buy it. Go buy coconut oil.

So now that I’ve covered the peanut and oil basics, let’s talk texture. The best thing about making your own peanut butter is that you can make it to the texture of your choosing! No more creamy or chunky! It is now just the way I like it.

homemade cinnamon raisin peanut butter laurafuentes.com

If you try this recipe, please leave a comment and let me know… I love to hear your stories. That said, let’s talk flops.

If your peanut butter is a “ball” your nuts were either too dry, not enough oil or most likely: you haven’t put your food processor to work long enough. Process for another 5 minutes, pausing a few times to scrape off the walls.

If your peanut butter doesn’t have an even texture, you probably didn’t pause to scrape down the walls. The other culprit, your blades aren’t sharp enough. To remedy the dull blades, pour two cups of ice cubes in your food processor (once it’s cleaned) and pulse until it becomes slush. Rinse and dry.

If it’s not cinnamon-y enough add more cinnamon 1/8 of a teaspoon at a time.

Too thick cinnamon raisin peanut butter means you might need more oil or if you want it sweeter more honey or maple syrup.

Ultra thick cinnamon raisin peanut butter? Make sure you read the directions correctly. The raisins are folded in after the peanut butter has the consistency you like.

homemade cinnamon raisin peanut butter laurafuentes.com

Oh, don’t have a food processor? You can make your own peanut butter in a high end blender (like the Vitamix -that I also don’t own). I’ve heard of people using a coffee grinder (in smaller quantities and one of those magic bullets. BE WARNED: the motor might not be strong enough and you might need a new coffee grinder/bullet afterwards. Beg or borrow a food processor from your neighbor, friend or parents like I did.

4.5 from 2 reviews
Homemade Cinnamon Raisin Peanut Butter Recipe
Recipe type: Homemade Favorites
Yields approximately 1¾ cups of cinnamon raisin peanut butter.
  • 2 cups shelled and skinned raw peanuts
  • ½ teaspoon salt (only if using raw unsalted peanuts)
  • 1-2 Tablespoons pure maple syrup or honey (optional)
  • 1½-2 Tablespoons coconut oil
  • 1½ teaspoons ground cinnamon
  • ⅓ cup California raisins
  1. In a food processor, place the peanuts and salt and give it a few pulses to roughly chop your peanuts.
  2. Add ground cinnamon, give it a few more pulses to combine.
  3. Turn food processor on for 3-5 minutes, stopping to scrape down the sides from time to time.
  4. Add coconut oil and maple syrup and turn on for another 3-5 minutes.
  5. Remove the blade and fold in fresh raisins.
  6. Store in air-tight jar in the fridge for up to 2 months -if it lasts that long.
See post for nut options and oil substitutions.



  1. says

    Question: How will this differ if I use sunflower seeds in lieu of peanuts? Would sunflower oil work or better with coconut oil? {I’m cheap and haven’t bought any yet, haha, good excuse to though – right??}

    • Laura Fuentes says

      I just edited the recipe with notes for you. Yes, you can use sunflower seeds and sunflower oil (I consider sunflower oil in the vegetable oil category).

  2. says

    Wow, that sounds and looks amazing. I am a peanut butter lover and I never thought about making my own. I will actually have some time off from work soon, so maybe I will try something new like this. I love to create things in my kitchen and this sounds just right for me. But, I will need a nice food processor. The one I have is old and small, but I guess it will have to do. This is simply an amazing breakfast or snack. Peanut butter with cinnamon and raisins, wow! I love it!

  3. says

    Delicious! I only had 1 cup of peanuts on hand so I halved the recipe, but ended up using a little extra coconut oil. To sweeten I used an agave/maple syrup blend (from Trader Joe’s) and it turned out beautifully! Will definitely make again!

    • Laura Fuentes says

      So glad Michele! in a pinch, you can also used pre-made pb and just add your own cinnamon and honey.

  4. ame muo says

    This is exciting cos we have peanut butter prepared locally blended into a smooth paste but we add pepper to it and use it to eat a common fruit – garden egg. The raisins in peanut butter mmmmm!

  5. Andrea says

    Does it have to be stored in the fridge? We go through peanut butter pretty fast…on jar every week or two. Can it last at room temperature that long?


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