Cinnamon Peanut Butter

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A fun spin on peanut butter that combines raw peanuts, coconut, vanilla and cinnamon. It’s smooth, creamy and so delicious… you’ll want to put it on everything or eat it straight off the spoon!

I’ve always loved peanut butter. I hate the fact that peanut butter get a bad wrap because it’s “fattening”. Yes, they have a considerable amount of fat, but fat is healthy for us. Healthy fats are important in our diets for many reasons – the maintenance of healthy skin, immune function, as well as the development of the brain and visual systems.

A plate a slice of toast cut in half spread with creamy cinnamon peanut butter.

So there you have it, eat your healthy fats! One of my favorite ways to get fat? This homemade cinnamon peanut butter. It’s creamy with a hint of sweetness from the vanilla and cinnamon. The best part is that it’s super easy to make. Let’s dive in!

Ingredients measured out to make cinnamon peanut butter: unsweetened coconut, peanuts, vanilla, sea salt and cinnamon.

What You Need

  • peanuts – I used home-cooked unsalted Virginia peanuts. Any type of peanut will do, I just recommend using unsalted so you can control how salty the end result is!
  • cinnamon – the perfect spice pairing.
  • vanilla – a flavor enhancer.
  • sea salt – if you use salted nuts, you can skip the added salt.
  • unsweetened dried coconut – I love the flavor and texture dried coconut adds! You can omit the coconut if desired.
Collage of four photos showing the process of making homemade cinnamon peanut butter: peanuts in a food processor, blending smooth, adding cinnamon and vanilla and salt and blending again.

How to Make Homemade Peanut Butter

Making your own peanut butter is super simple. Place the peanuts in a food processor and process for 10 minutes. This process can take a bit so be patient and occasionally scrape down the sides so everything combines. Add the cinnamon and vanilla and process for an additional two minutes. Once the peanut butter has reached your desired consistency, stir in the dried coconut.

A slice of toast with cinnamon peanut butter spread on top.

How to Use Cinnamon Peanut Butter

There are so many ways to enjoy this peanut butter!

  • On fruit – this is so tasty on fresh banana or apple slices!
  • Spread on toast or an english muffin – can’t go wrong with cinnamon raisin almond butter toast! I love spreading it onto homemade sourdough bread.
  • Drizzled on or mixed into oatmeal – my mouth is watering thinking about the flavor pop this would add to a traditional bowl of oatmeal or overnight oats. I want to try it in my peanut butter and jelly overnight oats!
  • Mixed into energy balls – I already have a cinnamon raisin cookie energy ball recipe but I want to try using this peanut butter in it!
  • Drizzled on a smoothie – I love topping my smoothies with nut butter for extra flavor and texture! This cinnamon peanut butter would be especially delicious drizzled over my oatmeal smoothie.

How to Store Leftovers

Store your peanut butter in an airtight container in the refrigerator for up to two weeks. I like to use a mason jar or Weck jar.

A close up photo of cinnamon peanut butter, exposing the creamy texture.

More Nut and Seed Butter Recipes

5 from 1 vote

Cinnamon Peanut Butter

A fun spin on peanut butter combines peanuts, coconut, vanilla and cinnamon to make a delicious spread you’ll want to put on everything…or eat straight off the spoon!
Prep Time: 12 minutes
Total Time: 12 minutes
Servings: 1 jar

Ingredients  

  • 1 ½ cups peanuts
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • pinch of sea salt
  • 2 Tablespoons unsweetened dried coconut (optional)

Instructions 

  • Place peanuts in a food processor and process for 10 minutes, occasionally scraping down the sides.
    A food processor containing whole peanuts.
  • Add cinnamon and vanilla and began processing again — about 2 minutes. Once the peanut butter has reached your desired consistency, turn machine off and stir in dried coconut.
    Cinnamon and vanilla added to freshly processed peanuts in a food processor.
  • Store in an air-tight container.

Nutrition

Serving: 1/6 jar | Calories: 163kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 25mg | Potassium: 192mg | Fiber: 2g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dips/Spreads
Cuisine: American
Keyword: cinnamon peanut butter
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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29 Comments

  1. These look way too good! I’ve always wanted to make some homemade PB, but don’t have a proper food processor! And I don’t think my mini one would be up to the task… Until I get one, I’ll just have to make the balls with the store-bought kind… still great, I’m sure!

  2. When your recipe for Cinnamon Vanilla Coconut PB popped up, I absolutely had to try it. Four of my favorite flavors in one protein packed jar? Too good to be true. I didn’t have any peanuts on hands though so I substituted almonds. It turned out super creamy and DELICIOUS! Now I’m looking for excuses to put it on all my snacks. Thanks for sharing!

  3. I saw this peanut butter with cinnamon, i really can’t wait to try this. There is this other snack i really enjoy. Whip cinnamon honey from a farm below my house. I support local farms and business. Bee kings honey in Washington state. Sliced apples whip cinnamon honey. Thank you for sharing cinnamon peanut butter recipe. Can’t wait to try it!

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