Cinnamon raisin peanut butter is unlike any other peanut butter you have ever tried. This creamy homemade peanut butter is slightly sweet, slightly salty, with raisins mixed in for good measure!
Use this cinnamon peanut butter on pancakes, waffles, toast, apples or sandwiches.
Ingredients
- Peanuts – I like to use a combination of salted and unsalted peanuts in this recipe. The contrast of the sweet and salty is so perfect.
- Cinnamon – cinnamon makes this peanut butter so unique. It also makes things taste sweeter than they are, so you won’t need as much added sweetener.
- Stevia or coconut sugar – use powdered stevia or coconut sugar to sweeten the peanut butter. I don’t recommend using honey or maple syrup because the liquid sweetener will clump up the peanut butter.
- Raisins – raisins add even more sweetness and are a fun ingredient added
How to make cinnamon raisin peanut butter
Add the peanuts to the food processor and turn it on high speed for 3-4 minutes. At first it will just look like sandpaper, just let the food processor continue to run.
Scrape down the sides of the food processor 1-2 times if needed.
Add the cinnamon and stevia (or coconut sugar) to the peanut butter. Run the food processor for another 30 seconds – 1 minute.
Add the raisins to the food processor and pulse 2-3 times.
Top tips
Use dry roasted peanuts if possible. Typically when peanuts are roasted, they add oil when roasting. Dry roasting doesn’t add any extra oil.
If you prefer your peanut butter to not be salty, don’t use the salted roasted peanuts, just use all unsalted peanuts.
This peanut butter really is best if it’s slightly sweetened. If you are using coconut sugar, maple sugar or brown sugar, you will want to blend the food processor for closer to a minute to help incorporate it in the peanut butter.
Ways to use cinnamon peanut butter
- On pancakes or waffles
- In peanut butter and jelly sandwiches
- On apple slices or celery sticks
- Right out of the jar with a spoon
Storing leftovers
Fridge: Store leftovers in the fridge for up to 2 weeks in an airtight container.
Freezer: you can also freeze peanut butter for up to 6 months in a freezer safe container.
If you love this recipe, you should try
Air Fryer Peanut Butter Cookies
High Protein Peanut Butter Cookies
Cinnamon Raisin Peanut Butter
Guided Recipe Video
Ingredients
Instructions
- In a food processor, add the peanuts.
- Turn on your processor and allow the peanuts to puree 3-4 minutes. It will take them a minute to get started but you will quickly see them transform.
- Once you have decided the peanuts are creamy. Turn off food process and scrape down edges with spatula. Add cinnamon and stevia. Puree again until incorporated (30 seconds or more).
- Add 1 tbs of raisins. Process at least 20 seconds.
- Add last tablespoon of raisins and just pulse 2-3 times to get them combined.
- Pour into a glass container with an airtight lid.
- Store in fridge. Enjoy!
Wendy
Thursday 29th of January 2015
Can you use Honey instead of Stevia or just omit it altogether?
Sam
Friday 30th of January 2015
Wendy, you could certainly use honey or omit the sweetener all together instead of using stevia. To get the same sweetness, you will likely need a tablespoon of honey. Enjoy!
Tammy Doiel
Wednesday 28th of January 2015
What a great idea--and healthy too! Thanks for linking up to last week's Creative K Kids' Tasty Tuesdays Party. I've pinned your post to the Tasty Tuesdays' Pinterest Board.
Carlee @cookingwithcarlee
Sunday 25th of January 2015
Yummy! A little of this on some homemade toast would be a perfect treat!
Sam
Sunday 25th of January 2015
Carlee, that sounds amazing, I agree!
Jenny
Saturday 24th of January 2015
This recipes looks phenomenal! I can't wait to try it! And I love that it uses stevia. :) TY!
Sam
Saturday 24th of January 2015
Jenny, thanks I hope you enjoy it :)
Stephanie
Saturday 24th of January 2015
This sounds amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!