Cinnamon Raisin Peanut Butter

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There’s a few things that are more of a luxury than a necessity when in comes to DIY food.


Homemade hummus: Often. I rarely buy store hummus unless I am in a major pinch and need something to spread on my carrots like yesterday.

Homemade bread: Rarely.There’s just not enough time in the day.

Homemade jam: Twice a year. Ideally I make enough to last us through the year. PB&J is an easy pantry staple, especially when I don’t want to go grocery shopping.

Homemade peanut butter: Always. Few store-peanut butters are peanut only and the one’s that are typically cost about $5 a jar. It’s a simple no brainer. In less than 10 minutes I can have enough peanut butter to feed a small family, without the added expense, salt, sugar and/or hydrogenated oils.

cinnamon raisin peanut butter

Peanut butter and apples is one of my favorite snacks. I keep a bag of apples and small jar of PB in my office for days when I need something to tide me over until after kickboxing or until I make it home.

My other favorite snack? Peanut butter on cinnamon raisin bagels. It’s my absolute favorite post-workout breakfast.

As I got to making my batch of peanut butter this week, I thought about combining those flavors into one.


Genius might the appropriate word here.

Fresh peanut butter mixed with raisins, cinnamon, and vanilla.

How did I not think of this sooner?



4 cups peanuts
1/2 cup raisins
1 tsp. cinnamon
1 tsp. vanilla extract


Place 4 cups peanuts into a high-powered blender or food processor.


Puree for at least 5 minutes until very smooth. The consistency should be like creamy peanut butter.


Add raisins, cinnamon, and vanilla extract.

Puree for 2-3 more minutes.


Spread on toast, apples, or just eat it by the spoonful!

Have you ever made your own nut butters before? I hope I’ve convinced you to start! It’s very simple and taste a ton better than store-bought peanut butters.


  • Hannah

    Oh, goodness knows I do like my peanut butter nice and chunky… Never thought of adding in the sweetness of raisins though! Considering my penchant for soft, gooey dates, I might have to play around with swapping those into the mix, too. Thanks for the inspiration!

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