Cinnamon Raisin Almond Butter
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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!
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 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!
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!
tip! Be patient! Processing the almonds could take 15-25 minutes so be patient and keep processing! Trust the process!
Tips
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.
More Nut and Seed Recipes
- Sunflower Seed Butter
- Cinnamon Peanut Butter
- Pumpkin Almond Butter
- Fruit and Nut Bars
- Granola Butter
More Cinnamon Raisin Recipes
- Cinnamon Raisin Oatmeal
- Cinnamon Raisin Overnight Oats
- Oatmeal Raisin Protein Cookies
- Cinnamon Raisin Cookie Protein Balls
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Cinnamon Raisin Almond Butter
Ingredients
Instructions
- 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 until nut butter starts to form, scraping down the sides occasionally. This could take anywhere from 15-25 minutes depending on your food processor.
- Add cinnamon, vanilla, salt and coconut oil if using and process again until combined.
- Add raisins and pulse a few times to break raisins up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I always get caught eating nut butters directly out of the jar! I’ve been wanting to make homemade ones, but still do not have a food processor! I have to rely on the Whole Foods selection! This sounds SO good!
The whole foods selection is a favorite of mine as well. I especially love the freshly ground nut butters you can purchase in the bulk section. Do you have that?
oh my goodness THANK YOU for this recipe! I just finished off a jar of pb & co cinnamon raisin swirl and was looking to buy more…now i don’t have to!
hmm the raisins would be so interesting! I’ll have to give it a try!
I love candles…these look amazing. Yummy. I’ve never tried a food scented candle but they look delish. And I love your nut butter pics; very pretty Britt. Hope you had a wonderful Monday. Miss you xoxo
Thanks lady. Let’s catch up soon!
This looks so unbelievably yummy.. I am yet to create a single nut butter. I am going to try soon though! Thanks for the inspiration!
Delicious! I officially NEED a food processor…
PB company raisin pb is my fav too, but I don’t get it much because it’s a) pretty expensive, and b) it’s got the cane sugar and palm oil. I’ll occasionally swirl some raisins into my pb, and I’ve been meaning to add more stuff. I love your recipe! Now I definitely have to make this!
Mmm looks awesome! I love making nut butter!
I just bought my first jar of PB&Co’s Cinnamon Raison! I’m sure I’m gonna love it, so this post is going into my ‘to make’ list.
I’ve been on a major homemade nutbutter kick lately so this looks sooo good! And I absolutely love PB&Co.’s Cinnamon Swirl PB. I’m going to add it to the list of nut butters I want to try. Thanks for the idea!