
Mar 18, 2013
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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!
- Chop
Add the peanuts and salt to the bowl of a food processor and pulse a few times to give them a rough chop. - Process
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:
Coconut oil
It gives peanut butter a delicious flavor, and its health benefits make it my favorite oil for cooking.
Vegetable oil
It has a more neutral taste and is easily found in most home kitchen pantries.
Peanut oil
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.
Be patient
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.
If you like making your own nut and seed butter, try my creamy pumpkin seed butter and this Sunflower Seed Nutella recipe.

Easy Cinnamon Peanut Butter
Ingredients
- 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
Instructions
- 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.
Jessica
Holy smokes! This cinnamon peanut butter is the bomb dot com.
Andrea
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?
thanks!
Laura Fuentes
Yes, it can. It’s like any other fresh peanut butter. Enjoy!
ame muo
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!
Laura Fuentes
let me know how your family likes it!
OneChicMama
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
So glad Michele! in a pinch, you can also used pre-made pb and just add your own cinnamon and honey.
Lourdes
Hi! I would love to try this one! Thank you for this recipe. Can I just store this at the counter/room temp? I’m not a fan of spreading pb on my toast cause they’re not spreadable. If so, how long will it last if kept outside the fridge? Thanks.
Laura Fuentes
I like to keep it in the fridge for up to 10 days on the counter for 3-4. I hope this helps!
TiffanyC
Jeez your pictures are awesome! i want to run into the screen and lick that piece of bread!
Monica J
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!
Sia N
This looks like a great recipe. I love all the photos and information too. wonderful.
Keeley McGuire
LOVE THIS.
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
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).