Are there foods you just don’t enjoy? For me, it’s raisins.
If there are raisins in my granola, you will no doubt see me meticulously picking them out and setting them on the side of my plate. No, thanks. And my go-to movie theatre snack? It will never be Raisinettes. Yeah, no.
However, the one exception I will make is when cinnamon is involved. Anything cinnamon raisin is A-OK in my book. So when I sampled some cinnamon raisin peanut butter recently, I knew it was due time to make my own. I couldn’t resist! Let’s do this.
This 5-ingredient recipe starts with roasted unsalted peanuts. Or, if you can’t find unsalted, just omit any additional salt.
These bad guys are whirled around until buttery and smooth. Swoon!
Once creamy, it’s time to add your flavors. We went for a pinch of salt and LOADS of cinnamon. Trust us, 2 Tablespoons seems like a lot, but we started with 1 teaspoon and worked our way up. For some reason, in peanut butter, the cinnamon flavor can get lost, which is why you need so much. Fear not – it’s hard to go overboard.
And for sweetener, we went with a little stevia and maple syrup. Too much liquid sweetener may cause the peanut butter to seize, which is no bueno. So, to avoid that problem, start with a little liquid sweetener (like maple syrup) and then sweeten more with stevia or powdered cane or coconut sugar to taste.
Now it’s raisin time! Add your raisins (and a dash more cinnamon) and pulse until combined. Then go to town. It was love at first bite for us.
We hope you LOVE this peanut butter! It’s:
Studded with raisins
Easy to make
& Insanely delicious
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Cinnamon Raisin Peanut Butter
- 3 cups roasted unsalted peanuts
- 1/4 tsp sea salt, plus more to taste (if peanuts are salted, omit additional salt)
- 2 Tbsp cassia cinnamon* (yes, Tablespoons!)
- 1/4 tsp powdered stevia (or 1 Tbsp (3 g) powdered cane or coconut sugar, or 1 Tbsp (15 ml) maple syrup)*
- 1 Tbsp avocado oil (optional)
- 1/4 cup raisins, roughly chopped (as fresh as possible)
FOR SERVING optional
- Whole Grain or gluten-free bread (We like New Cascadia)
- Add peanuts to a food processor and process until smooth (it will begin to sound soupy) – approximately 3-5 minutes, scraping down sides as needed.
- Add sea salt, cinnamon, and sweetener of choice. If using maple syrup, start with 1 Tbsp (15 ml). Adding more than that amount may cause the mixture to seize (liquid and fat don’t mix well), which is why we recommend a little stevia and a little maple syrup.
- Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as avocado or peanut oil (not coconut, as it will harden).
- Add raisins and pulse a couple of times until combined. Taste and adjust flavor as needed, adding more cinnamon for intense cinnamon flavor, sweetener for sweetness, or salt for saltiness..
- Store leftovers at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more.
*Avoid adding more than 1 Tbsp (15 ml) maple syrup (or other liquid sweeteners). Doing so will likely cause the mixture to seize up because the fat of the peanut butter doesn’t agree with liquids. Adding 1 Tbsp (15 ml) is safe, but if you prefer a sweeter nut butter, switch to organic powdered sugar, stevia, or another dry sweetener of choice.
*Nutrition information is a rough estimate for 1 (2 Tbsp) serving calculated without oil or maple syrup, and with powdered stevia.
*Recipe inspired by the Cinnamon Raisin Peanut Butter by Wild Friends!