Ah, peanut butter. Creamy or chunky. It’s the crowned prince of breakfast time. Perfect on toast or bagels, swirled into hot oatmeal right off the stove (my personal favorite), or plopped into your favorite breakfast smoothie. The moral of the story? Peanut butter is a wonderful thing. Peanut butter pie would be a lot less interesting without it. I mean a LOT less…basically just cream cheese in a crust…
There are other delicious nut butters out there, of course, but today we’re setting our sights on peanut butter. More specifically, we’re talking about homemade peanut butter. The homemade kind is not only incredibly satisfying, but not at all difficult to make. That way you can style it up however you please. Want to add a little salt? Go right ahead! Some brown sugar and cinnamon? Be my guest! A little sriracha at the end? You clever person. Sounds like a brilliant idea. So if you’re ready, let’s suit up and give it a go. 🙂
A little note on the peanuts used here. It’s important to follow this recipe using roasted unsalted peanuts. If you try to use raw peanuts, blend and blend as you might they just will not come together to form peanut butter. I know this from experience. Learn from my mistakes. 😉 If you have raw peanuts, what you want to do first is bake them on a sheet pan for 15 minutes at 350 F. Then you can follow the recipe as it is written here.
This is so easy and has no added oil. You’re going to want an excuse to put peanut butter into everything. (Cookies. Put it into cookies.)
- 3 cups roasted unsalted peanuts
- Seasonings of choice (cinnamon, brown sugar, sriracha, pumpkin pie spice, etc.)
- Place the peanuts in a large food processor or Vitamix and blend. Stop the processor every so often to push down any unblended nuts. Blend until you reach a smooth consistency, or a grainier consistency if you're looking to have chunky peanut butter. Once blended, pour out into a resealable container and add whatever seasonings you like. Store on the cupboard or in the fridge.