Cinnamon Raisin Almond Butter


This homemade almond butter is studded with raisins and loaded with cinnamon goodness. It’s smooth, creamy and absolutely delicious! Spread it on apples or toast, mix it into oatmeal or enjoy by the spoonful!

Everyone knows that I’m a huge nut butter fan, but what you might not know is that one of my favorite varieties is Peanut Butter and Co’s Cinnamon Raisin Swirl. It makes sense considering Cinnamon Toast Crunch and Cinnamon Life were my favorite cereals growing up, cinnamon raisin bread has always been my number one bread choice, oatmeal raisin cookies are my fave and I eat raisins plain, by the handful. Basically I love cinnamon and raisins and had to recreate one of my favorite flavor combos as a nut butter!

A plate with two halves of an english muffin, slathered with homemade cinnamon raisin almond butter.

Why You’ll Love This Recipe

  • This almond butter is made with just five simple ingredients: almonds, raisins, cinnamon, vanilla and salt.
  • It’s delicious on toast but also in a variety of recipes (see more ideas below!)
  • It’s so simple to make and better than store-bought in my opinion!
Ingredients measured out on a table to make cinnamon raisin almond butter: cinnamon, coconut oil, raw almonds, raisins, salt and vanilla.

Ingredients Needed

  • raw almonds – I recommend using raw almonds for the best flavor. You will roast them before grinding into nut butter but I think the flavor is better when you roast your own vs. store-bought roasted almonds!
  • cinnamon – the perfect spice pairing for this nut butter.
  • vanilla – you can either use vanilla bean seeds that have been scraped from 1 vanilla bean or vanilla extract.
  • sea salt – just a pinch to bring all of the flavors together!
  • coconut oil – optional but will help make the almond butter extra smooth and creamy.
  • raisins – I love the addition of raisins! If you’re not a raisin fan, you can skip them and just have this be a cinnamon almond butter. It will still be delicious!
Collage of four photos: almonds in a food processor, blended almond butter in the processor, adding salt, vanilla and cinnamon to the processor, and finally adding raisins to the almond butter in the processor.

How to Make Cinnamon Raisin Almond Butter

Start by roasting the almonds. Spread the almonds on a 9×13 baking sheet and bake at 350ºF for 10-12 minutes. The almonds should be fragrant and golden brown in color. Let cool for about 20 minutes.

Place the roasted almonds in a food processor and process until nut butter starts to form. Be patient! The nuts will grind into a powder first and will eventually turn into nut butter. This process could take 15-25 minutes depending on your food processor. Add in the cinnamon, vanilla, salt and coconut oil (if using) and process again until combined. Add the raisins and pulse a few times to break the raisins up and mix them in!

Be patient! Processing the almonds could take 15-25 minutes so be patient and keep processing! Trust the process!
A closeup view of creamy cinnamon raisin almond butter.


Roast your almonds before blending – this brings out the flavor and helps them break down easier when you’re processing them!

Not creamy enough? Add in a little bit of coconut oil at a time until the desired creaminess is reached.

How to Use Cinnamon Raisin Almond 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!
  • Drizzled on or mixed into oatmeal – my mouth is watering thinking about the flavor pop this would add to a traditional bowl of oatmeal. YUM!
  • A topping for overnight oats – pretty sure this would be delicious paired with just about any overnight oats recipe.
  • Mixed into energy balls – I already have a cinnamon raisin cookie energy ball recipe but I want to using this almond butter in it!
  • Drizzled on a smoothie – I love topping my smoothies with nut butter for extra flavor and texture!

How to Store Leftovers

Store your homemade almond butter in an airtight container in the refrigerator for up to two weeks. I like using mason jars or Weck jars.

A toasted english muffin covered with cinnamon raisin almond butter.

More Nut and Seed Recipes

More Cinnamon Raisin Recipes

Cinnamon Raisin Almond Butter

5 from 2 votes
Homemade almond butter with cinnamon, vanilla and raisins. It’s just as delicious as it sounds!
A plate with two halves of an english muffin, slathered with homemade cinnamon raisin almond butter.
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Servings 16


  • 2 cups raw almonds
  • 1 teaspoon cinnamon
  • seeds scraped from 1 vanilla bean, or 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1-2 teaspoons coconut oil (optional)
  • ¼ cup raisins


  • Pre-heat oven to 350°, spread almonds on a 9X13 baking sheet and bake for 10-12 minutes. Cool for 20 minutes or so.
    Almonds on a baking sheet.
  • Place roasted almonds in a food processor and process until nut butter starts to form, scraping down the sides occasionally. This could take anywhere from 15-25 minutes depending on your food processor.
    Pureed almonds in a food processor.
  • Add cinnamon, vanilla, salt and coconut oil if using and process again until combined. 
    Cinnamon, vanilla and salt added to pureed almonds in a food processor.
  • Add raisins and pulse a few times to break raisins up.
    Raisins added to a food processor containing almond butter.


Serving: 2Tablespoons Calories: 103kcal Carbohydrates: 6g Protein: 3g Fat: 8g Saturated Fat: 2g Sodium: 10mg Potassium: 19mg Fiber: 2g Sugar: 3g
Course: Dips/Spreads
Cuisine: American
Keyword: cinnamon raisin almond butter


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Recipe Rating

    1. Molly
      August 4, 2022 AT 9:56 pm

      5 stars
      I subbed 2 dates instead of raisins and added a scoop of protein powder. I will be making this over and over this fall! It’s delicious.

    2. Kacie
      May 4, 2014 AT 8:25 pm

      Love this nut butter! Do you refrigerate the almond butter after you make it and put it in a sealed mason jar?

    3. emily
      August 22, 2012 AT 11:13 am

      why isn’t there a link to print any of your recipes?

    4. Rachel @ Bakerita
      September 20, 2011 AT 12:26 am

      I definitely just bought all the ingredients for this intending to try to replicate PB & Co’s version of this, so it’s nice to find your recipe to go off of! Thanks, and so glad to have found your blog 🙂

    5. Amber
      August 31, 2011 AT 10:52 am

      Do you refrigerate your homemade nut butters?

      1. Eating Bird Food
        August 31, 2011 AT 6:03 pm

        I don’t usually refrigerate them because I eat them so quickly and I don’t love how hard nut butters get in the fridge. Although, if I were going to keep them around for more than 1-2 weeks I would.

Parchment paper lined with protein balls.


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