Cinnamon peanut butter is a creamy, tasty peanut butter made in your own kitchen with only natural ingredients! If you’ve never tried peanut butter and cinnamon together, you’re in for a real treat!
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How was your weekend? We did a lot of organizing and I built my new office desk – it took me about 4-5 hours but I’m so proud that I did it myself (well, Ed helped a little). I wanted to prove that I could handle tools and directions.
Let me tell you – building a desk requires a lot of fuel. Mostly carbs and chickpea muffins, since those are the fast acting sources for our body. And of course, this vanilla peanut butter which pairs perfectly with muffins, and well, basically anything and everything.
Have you ever tasted Cinnamon Vanilla Peanut Butter?
If not, you’re in for a treat today!
This cinnamon peanut butter recipe is one of those recipes that’s so good I want to keep it to myself. Well, I thought that for 2.5 seconds but then I realized that I really like you guys a lot, and if I were to share it with ANYONE, it would be you.
I love using my food processor. I have had boatloads of fun making my own things that I would normally buy – like hummus, peanut butter, and edible cookie dough.
My how to make creamy hummus post is actually one of my most popular posts to date, and there’s no arguing with the finished product.
And, we all love easy snacks like trail mix energy bites, so having a food processor makes these snacks SO EASY.
Similarly, no arguing with this salted cinnamon peanut butter. It’s drippy, it’s tasty, it’s subtly salty and vanilla-y.
It’s basically everything you’d ever want out of a diy peanut butter that you can make at home.
Because not only is it fun and accomplishing to make your own things, but it’s a simple way to save money and have complete control of your ingredients and the amounts, right?
If you looked up natural peanut butter nutrition facts, you’ll recognize that homemade peanut butters don’t use any weird ingredients you can’t pronounce because we usually don’t keep them on hand! We’re using simple and natural peanut butter ingredients.
What You Need For Salted Cinnamon Peanut Butter
- vanilla extract
- sea salt
- honey (optional), use grade A Maple Syrup to keep it vegan!
How to Make Homemade Peanut Butter
With only five ingredients, this diy peanut butter recipe is definitely going to be repeated quite often. I have so many more ideas for flavors that I’ll have to try out. I think diy chocolate peanut butter is next on the list.
First, you’ll add your peanuts to the food processor. Process for about 3 minutes on high, stopping periodically to scrape the sides.
Don’t be alarmed if, after about a minute, your peanuts form into a large ball. This is completely normal.
Break it up and keep processing and then it will magically get smoother and creamier. Making this cinnamon peanut butter recipe goes through quite a fun transition.
Then, you’ll add your vanilla, honey, cinnamon and sea salt and continue to process.
Then, you can enjoy this cinnamon peanut butter.
I love the craft flavors of peanut butter, but now that I can make them myself, I’m going to save much more money!
The best part about this peanut butter is that you don’t have to dirty any bowls. You just mix everything into the food processor, your new best friend, and process for about 3 minutes on high.
I stopped a few times in between to scrape some peanut butter off the sides.
It really is magic how it just transforms right in front of your eyes.
With my appetite steadily increasing with marathon training, don’t expect to ever find me without a personal tub of peanut butter since I put it on just about everything.
So, after you make this, promise me that you’ll spend less money buying “natural” peanut butter because this is ridiculously EASY and QUICK.
Do You Have to Refrigerate Natural Peanut Butter?
I know you’re probably wondering how to store homemade peanut butter, because I was.
Short answer – You don’t have to keep natural peanut butter refrigerated if you have a cool, dry place to store it in your kitchen. At some point, though, the oils will start to go rancid (likely 3-4 weeks).
According to the National Peanut Board, once opened, natural peanut butter can stay fresh for 3 months in the pantry. After that, it’s best to move it to the fridge.
I do prefer to keep my cinnamon vanilla peanut butter in the fridge because it does keep the solids and oils together.
If you want to get it a little more “melty,” leave it out for a bit before enjoying.
What Should I Pair Vanilla Peanut Butter With?
- 3 cups unsalted peanuts
- 1 tsp vanilla extract
- 1 tbsp honey
- ½ tsp cinnamon
- ¼ tsp sea salt
- Process peanuts in food processor for about 3 minutes on high, stopping a few times in between to scrape off the sides.
- Add in vanilla, honey, cinnamon, and sea salt and process for 30 more seconds.
- Devour and add to everything!
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 30mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 5g
If you make it, don’t forget to #bucketlisttummy me in your creations so I can see it!
Do you prefer original peanut butter or do you like flavors?
Have you ever put together furniture?