Cinnamon Raisin Peanut Butter

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.

Cinnamon Raisin Peanut Butter on a gluten free bagel
This post contains affiliate links. As an amazon associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.


  • 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.

Cinnamon Raisin Peanut Butter in a mason jar

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
Cinnamon Raisin Peanut Butter the perfect breakfast

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

Chocolate Tahini Spread

Cookie Dough Hummus

Air Fryer Peanut Butter Cookies

High Protein Peanut Butter Cookies

★ Did you make this recipe? Please give it a star rating below!
Cinnamon Raisin Peanut Butter in a mason jar

Cinnamon Raisin Peanut Butter

Creamy dreamy cinnamon raisin peanut butter is ready in under 5 minutes and is sweet, salty and so easy to make. All you need is a food processor and simple ingredients.
5 from 1 vote
Print Save Rate
Course: Snack
Cuisine: American
Keyword: cinnamon peanut butter, cinnamon raisin peanut butter
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6

Guided Recipe Video


  • 1 cup salted peanuts
  • 1/2 cup unsalted dry roasted peanuts
  • 1 tsp cinnamon
  • 1/2 tsp stevia - or 2 tbsp. coconut sugar, brown sugar or maple sugar
  • 2 tbsp raisins


  • 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!

Nutrition Information

Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

Similar Posts


    1. 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!

  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating