Want an easy recipe for homemade cinnamon peanut butter? You can customize it as smooth and creamy or chunky as you’d like with that hint of cinnamon we all love.
It’s so good, you’ll want to spread over everything.
This simple recipe is made with all-natural ingredients and will remind you of cinnamon raisin bread but in a spreadable form.
Cinnamon Peanut Butter with Raisins
Adding raisins to homemade cinnamon peanut butter makes a deliciously sweet twist on traditional peanut butter. This recipe is sweetened with a touch of maple syrup, which you can omit of course, and has a spreadable consistency.
You can use this on toast, to make a sandwich, over rice cakes, or enjoy it by the spoonful; there’s no wrong way of eating it!
Cinnamon Peanut Butter Ingredients
Here is what you’ll need to make cinnamon peanut butter at home:
- shelled raw peanuts: save yourself time and purchase raw, shelled peanuts.
- salt: just a little, to enhance the flavors.
- maple syrup: to sweeten the peanut butter, optional, and you can use honey.
- coconut oil: helps the peanuts break down and smooth out into butter.
- cinnamon: a warm spice that makes the peanut butter extra special.
- raisins: folded in at the end, if desired.
If you want to make this nut-free, swap the peanuts for raw sunflower seeds. You’ll also need to add the oil 1 teaspoon at a time until the desired consistency is reached.
How to Make Cinnamon Peanut butter
This homemade peanut butter is easy to make because the food processor does all the work!
If you don’t have a food processor, you can make this in a high-speed blender; both are equipped with a motor and blades that are strong enough to grind the peanuts into a smooth paste.
Now, let’s make some peanut butter!
Add the peanuts and salt to the bowl of a food processor and pulse a few times to give them a rough chop.
Add the cinnamon and pulse a few more times before turning the food processor on for 3 to 5 minutes until the peanuts form a paste.
- Add the other ingredients
Add the oil and maple syrup, if using, and process for an additional 5 minutes until you have a peanut butter consistency.
- Fold in the raisins, optional
Remove the blade and fold in the raisins if you want them. Serve just like you would regular peanut butter.
Store leftover peanut butter in an airtight jar or container and refrigerate for up to 1 month.
Check out this quick video to see the peanut butter magic happen.
Choosing Peanuts for Homemade Peanut Butter
To make smooth and creamy peanut butter, you need raw, shelled peanuts. This will yield the best results. You can always buy a 2lb bag of peanuts in the shell, but the shelling process takes some time and a pair of latex gloves to protect your hands.
I don’t recommend using roasted peanuts. They will yield dry peanut butter since much of the oil is cooked out in the roasting process.
Stick to raw peanuts, and you’ll achieve that perfect creamy peanut butter consistency.
Best Oil for Homemade Peanut butter
Below, I’ve listed the best oils to make homemade peanut butter starting with my favorite option:
It gives peanut butter a delicious flavor, and its health benefits make it my favorite oil for cooking.
It has a more neutral taste and is easily found in most home kitchen pantries.
Some homemade peanut butter recipes call for peanut oil because it stays true to the peanut taste.
The oil I don’t recommend using would be olive oil, it has a strong flavor, and no amount of cinnamon raisin goodness can mask it.
Success Tips for Homemade Cinnamon Peanut Butter
Below are a few tips to make your batch of peanut butter a success.
If your peanut butter is a “ball,” it hasn’t been processed long enough. It takes time for the raw peanuts to form a paste. Process for another 5 minutes, pausing a few times to scrape the walls.
Scrape down the sides of the food processor
This helps incorporate the grounds around the edges into the butter, so everything turns out even and smooth.
Add enough oil
If your peanut butter is too thick, it needs additional oil. Add only a teaspoon at a time.
How to Use Cinnamon Peanut Butter
You can pair this cinnamon peanut butter with fruit, top it over oatmeal, or spread over toasts, muffins, and biscuits. Basically, you can serve it any way you would use regular peanut butter.
Easy Cinnamon Peanut Butter
- 2 cups raw unsalted peanuts, shelled no skin
- ½ teaspoon salt, omit if using salted peanuts
- 1 – 2 tablespoons pure maple syrup or honey, optional
- 1 ½ – 2 tablespoons coconut oil
- 1 ½ teaspoons ground cinnamon
- ⅓ cup raisins, optional
- Place the peanuts and salt in a food processor and pulse a few times to give them a rough chop.
- Add the cinnamon and give it to a few more pulses.
- Turn the food processor on for 3 to 5 minutes, pausing periodically to scrape the sides of the bowl.
- Add the coconut oil and maple syrup, turn on for another 3 to 5 minutes until it forms a smooth and thick paste.
- Remove the blades and fold in the raisins, if using.
- Transfer the peanut butter to an airtight container and refrigerate for up to 1 month.