Cinnamon Raisin Peanut Butter

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Wood plates featuring slices of gluten-free toast with Cinnamon Raisin Peanut Butter for a delicious plant-based snack

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.

Wood cutting board with peanuts, maple syrup, stevia, raisins, and cinnamon for making our Cinnamon Raisin Peanut Butter recipe

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!

Food processor with peanuts ready to be made into homemade Cinnamon Raising Peanut Butter

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.

Food processor filled with creamy gluten-free Cinnamon Raisin Peanut Butter

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.

Food processor filled with smooth homemade peanut butter, raisins, and cinnamon

We hope you LOVE this peanut butter! It’s:

Creamy
Salty
Cinnamony
Studded with raisins
Naturally sweet
Easy to make
& Insanely delicious

This would make the perfect spread for toast, crepes, pancakes, waffles, bananas, Banana Splits, oats, smoothies, Coconut Yogurt, cookies, and more!

If you’re into this nut butter, also be sure to check out our Super Seedy Sunflower Butter, Almond Joy Butter, and our Guide to Making Nut Butters!

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!

Plate of gluten-free toast with homemade Cinnamon Raisin Peanut Butter and a glass of dairy-free milk

Cinnamon Raisin Peanut Butter

Creamy, 5-ingredient peanut butter infused with ground cinnamon and plump raisins. The perfect nutritious spread or dip for toast, apples, smoothies, and more!
Author Minimalist Baker
Print
Slice of gluten-free toast smothered with delicious Cinnamon Raisin Peanut Butter for a healthy plant-based breakfast
5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Course Snack, Spread
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Weeks

Ingredients

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)
  • Raisins

Instructions

  • 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.

Video

Notes

*We used common cinnamon (known as cinnamomum cassia). If you use Ceylon cinnamon, you will likely need to add more to achieve the same cinnamon taste, as its flavor is less intense.
*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!

Nutrition (1 of 16 servings)

Serving: 1 two-tablespoon-serving Calories: 164 Carbohydrates: 8.4 g Protein: 6.5 g Fat: 13 g Saturated Fat: 2 g Polyunsaturated Fat: 2.57 g Monounsaturated Fat: 6.87 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 38.2 mg Potassium: 171 mg Fiber: 2.8 g Sugar: 3.2 g Vitamin A: 2.88 IU Vitamin C: 0.11 mg Calcium: 26.33 mg Iron: 0.56 mg

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  1. Anneline says

    Oooh can’t WAIT to try this!! How have I not come across this recipe before?!

    Quick question though, over here it’s pretty hard to find peanuts, and even then they’re incredibly expensive. But I do have big jars of all natural peanut butter. Could I just use the ready-made peanut butter and add the cinnamon and raisins? How much peanut butter would I need, about 2 cups?
    Thanks for your help!!

    • Support @ Minimalist Baker says

      That should work! And yes, 2 cups should be about perfect. If you give it a try, we would love to hear how it goes!

  2. Lindsay Buckingham says

    Have made this a couple of times and it’s heavenly. But tonight it clumped into something resembling floating in a fat bath! Do you think I should try and whizz it back up again? It looks like a bin job

  3. Ania says

    Hi Dana – I just wanted to say that I totally love all your recipes and I got your book, and am completely and hopelessly in love with the simplicity and the amazing taste of the dishes created. Thanks so much! One question: I see you are using your food processor to make the nut butter, I always thought the 350 W motor may not be strong enough to handle nuts. I cannot afford a Vitamix or Blendtec, but wanted an appliance that I can make all nut butters in. Do you have no issues with your food processor? I’m assuming you are using the one that you link to. How long does it take for the nuts (or almonds, for that matter, which are harder) to blend to a butter? Do you have to stop and scrape the sides oftern? I want to invest in a good processor, as the one I have cannot handle butters at all. I’d be grateful for your answer.

  4. Fanfan says

    I am a cinnamon junkie hahahaha! Thank you for this fantastic recipe, we don’t see TWO TABLESPOONS cinnamon often enough!
    Instead of Raisin I used dried cranberries( I put in a bit less than half cup) I just happen to have a big bag of it kicking around, no additional oil or sugar, it is just so good! I went bananas, literally!
    Thank you thank you thank you!

  5. Lena says

    This recipe is such a great alternative to the classic plain peanut butter!
    Thanks a lot for sharing!!

  6. Kelly says

    One of my favorite breakfasts (my once-a-week treat) is a cinnamon-raisin bagel topped with peanut butter.

    The bagel has SO much sugar in it, however, that I’m going to stop eating them once I’m through the package. I was going to substitute putting peanut butter over some low-sugar homemade banana bread that I make, but NOW, I’ll have to try making this recipe (reducing the sugar) to put over that banana bread instead of plain peanut butter. YUM!

    Question – do you find the raisins sort of “plump up” again from sitting in the peanut butter? I couldn’t tell from the pictures if you process them down to tiny bits or if you leave them relatively whole, so if you leave them whole, was just wondering how they react to sitting in the PB for quite a while.

    Thanks for the wonderful idea!

      • Kelly says

        I’ve made this several times now. It’s so good! Just coming back to confirm the raisins don’t do anything weird after sitting in the nut butter for long stretches. They just provide a sweet, chewy bite. This is super-delicious on my vegan banana bread! Thanks again for sharing!

        • Support @ Minimalist Baker says

          Nope! It will keep at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more.

    • Kelly says

      I won’t shut up about this recipe apparently. This has become a household staple for me. I just wanted to swing in with a substitution suggestion – I was making it this weekend and realized I was out of raisins. I had dried figs on hand, however, so I subbed the raisins with chopped up dried figs. Worked great! I bet this would be pretty good with almost any dried fruit, actually.

  7. Stef says

    This peanut butter is absolutely delicious! It’s perfect with your banana split recipe! Thank you

  8. Chelsea says

    I can just imagine how amazing this would be with apples! I’ve got a bag of peanuts in the pantry…I may just have to whip this up today.

  9. Cassie Thuvan Tran says

    I remember Peanut Butter & Co. makes this HEAVENLY cinnamon raisin-flavored peanut butter! Unfortunately, it is so expensive where I go grocery shopping. This take looks absolutely delicious and is definitely way more wholesome and easy to make. And I don’t like raisins alone…unless if they’re covered in chocolate! But oatmeal raisin cookies…oh gosh, those are delicious!

  10. Bobbie in AK says

    This sounds pretty amazing!
    I don’t care for raisins in most things. I too, will pick out every single one. However, I do have two exceptions. I love Raisinettes and I love raisin toast! I remember the first time I tried raisin toast with peanut butter…. Flavor explosion. Yum!! I will try this soon. Thanks Dana.
    PS – just made your lentil /mushroom stew – loved it!

  11. Mary Stevenson says

    Have you tried this with any other nuts? I prefer not to eat peanuts or have them in the house since one of my granddaughters has an allergy to them. Let me know. Thanks

  12. Whitney says

    Oh yes. I have a serious peanutbutter addiction (actually its a peanutbutter, banana, honey and hemp seeds snack addiction) and definitely making this in the next couple days. xx

  13. Rachael says

    I made this recently with raw cashews (just give them a quick roast and let them cook ahead of time.) It doesn’t even need a sweetener or any oil, as some recipes call for. Tastes almost like cookie dough. So delicious, especially on warm toast!

  14. Casey says

    This Peanut Butter is giving me serious vibes! I am definitely going to be making this in the coming weeks! I love Peanut Butter, it is the perfect addition to any recipe!

  15. Aquarius says

    For me, it’s ginger. Kinda hard to avoid when every congee/ rice porridge recipe calls for ginger (idk why) so you’ll see me picking out the ginger

  16. loh says

    I challenge thee:

    Cooled down couscous with harissa, ras el hanout, cherry tomatoes, cucumber, grilled courgette (you might call it zucchini), preserved lemon, evoo and…. raisins! Or couscous with ras el hanout, apple and… raisins, it tastes like deconstructed apple pie!

    Two of my go-to lunches on warmer days. Easily and quickly made and absolutely delicious.