Not so Sinful Cinnamon Raisin Almond Butter


Homemade almond butter with cinnamon, vanilla and raisins. It’s just as delicious as it sounds!

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 fav and I eat raisins plain, by the handful, like it’s my j-o-b. Basically I love cinnamon and raisins.

Cinnamon Raisin Almond Butter

What I don’t love so much is the added cane juice and palm oil in PB and Co’s variety. Being inspired by all of Ashley’s nut butter creations I decided to take it upon myself to make a healthier version with four simple ingredients – almonds, raisins, cinnamon and vanilla.

The raisins get chopped up a bit and add a nice sweetness to the almond butter and of course, that sweetness pairs well with the cinnamon and vanilla! I’m warning you now that this combo is amazing and you’ll be trying to stop yourself from eating it by the spoonful, not that that happened to me or anything. 😉

Cinnamon Raisin Almond Butter

More Nut and Seed Recipes

More Cinnamon Raisin Recipes

Cinnamon Raisin Almond Butter

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Homemade almond butter with cinnamon, vanilla and raisins. It’s just as delicious as it sounds!
Almond butter in jar with almonds, raisins, and vanilla bean pods on the table in front of the jar. Multi-colored striped towel in the background.
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings 16


  • 2 cups raw almonds
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • seeds scraped from 1 vanilla bean, or 1 teaspoon vanilla extract


  • Pre-heat oven to 350°, spread almonds on a 9X13 baking sheet and bake for 10-12 minutes. Cool for 20 minutes or so.
  • Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.
  • Add remaining ingredients and began processing again.
  • Process until smooth, occasionally scraping down the sides. About 3-5 more minutes.


Serving: 2Tablespoons Calories: 100kcal Carbohydrates: 6g Protein: 3g Fat: 8g Saturated Fat: 1g Sodium: 1mg Potassium: 1mg Fiber: 2g Sugar: 2g
Course: Dips/Spreads
Cuisine: American
Keyword: cinnamon raisin almond butter


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Recipe Rating

    1. 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?

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

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

    3. 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 🙂

    4. 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.

    5. Pretty. Good. Food.
      May 26, 2011 AT 2:34 pm

      Yup, making this tonight! Sounds delicious!!!!

Parchment paper lined with protein balls.


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