I keep getting these e-mails that March is National Peanut Month. I’m confused, because I didn’t know we needed a month for that. Isn’t every month peanut lover’s month? Or at least, peanut butter lovers month?
In any case, here is a cinnamon peanut butter recipe in honor of yet another one of these silly food holidays.
It’s a real toss-up on which is better. This cinnamon peanut butter or the vanilla cashew almond butter I made a few weeks ago. I made a lot more peanut butter and jelly sandwiches with this batch!
It certainly was a lot cheaper though. About 2/3 of a $2.00 canister of unsalted peanuts was all it took! Oh – and a lot less patience. The peanuts were much easier to process into a creamy consistency than the cashews and almonds.
Homemade Cinnamon Peanut Butter
- 2 cups unsalted peanuts
- 1 tablespoon peanut oil
- 1 tablespoon honey
- 1 teaspoon cinnamon
- Add peanuts to a food processor. Process on low until you get a crumb-like consistency. Make sure to brush peanuts off sides of food processor.
- Add peanut oil, honey, and cinnamon.
- Continue to process for 10-15 minutes until a creamy and smooth consistency is achieved.
1 serving is 5 Weight Watchers points.
Courses Snack, Sweets, Food Processor
Serving Size 2 tablespoons
Amount Per Serving
% Daily Value
Total Fat 16 g
Saturated Fat 3 g
Unsaturated Fat 13 g
Total Carbohydrates 7 g
Dietary Fiber 2 g
Sugars 3 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This peanut butter was delicious in protein shakes with a little banana, spinach, almond milk and chocolate or vanilla protein powder. I’ve been going through banana bread like no other with this stuff too.
I can’t wait to try all kinds of new recipes with this. First on my list will be peanut butter cookies. And then some vanilla peanut butter energy bites!