How to Make Peanut Butter (+ 3 flavors)
Published 1/18/2021
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Have you ever wondered how easy it is to make your own homemade peanut butter? This healthy peanut butter recipe is quick, simple and skips all those fillers found in many store-bought peanut butters.
Easy Homemade Peanut Butter
Have you ever made your own homemade peanut butter? You totally should because it’s so easy. All you need is 1 ingredient (peanuts) and then any of your favorite flavor add-ins for extra flavor and texture. Today we’re going to teach you how to make peanut butter in your own home that doesn’t have any added fillers or sugar. So? Get your food processor out and let’s get peanut butterin’.
Before we jump right into the “how,” let’s chat about the “why.”
Peanut Butter Nutrition Facts
Below you’ll find a list of peanut butter nutrition facts and other fun things about peanut butter. Please do note that we are referring to all-natural peanut butter AKA peanut butter made with nothing other than…peanuts!
- 8g of protein per serving
- 6 essential nutrients
- Heart-healthy fats galore!
- Low in sodium
- Lower in carbohydrates
- Vegan, keto, and paleo-friendly
- Per 2 tablespoon serving: 190 calories, 7g carbs, 3g fiber, 2g sugar, 3g fat, 8g protein
How to Make Peanut Butter in 2 Steps
Now that you know all of the amazing health benefits of homemade peanut butter, it’s time to make your own at home.
In addition to your dry roasted peanuts, you’ll need a high-speed food processor or Vitamix. I say high-speed and I mean high-speed. The better quality food processor you have, the easier it will be to make peanut butter.
- Step 1: Place peanuts in a high-speed food processor.
- Step 2: Cover and turn food processor to high and let process for 5-7 minutes Scrape the sides every so often to make sure all peanuts are getting pulverized.
Things to Consider with Homemade Peanut Butter
The Peanuts: we’ve found that roasted peanuts are the best for peanut butter. However, you can totally use raw peanuts. I did want to make a note that all peanuts are different.
For example, if you use peanuts that aren’t as fresh, it’s likely that their oil content is much lower and you may need to add a little coconut oil in order to smooth things out. So? If it’s been 7 minutes and your peanuts still haven’t turned into butter, just add a little coconut oil!
The Food Processor: the food processor is a big deal when it comes to homemade peanut butter. You’ll want to make sure you’re using something powerful enough to turn peanuts into peanut butter. We highly recommend a Vitamix. HERE’s the one we have (totally worth the investment).
3 Healthy Peanut Butter Recipes
While a simple homemade peanut butter recipe made with just peanuts tastes incredible on its own, we suggest having fun with it and flavoring it with some add-ins. Check in some flavor inspiration below!
Chocolate Sea Salt Peanut Butter
This chocolate sea salt homemade peanut butter is sweet and salty at the same time made with dark chocolate chips and sea salt!
- 3 cups unsalted peanuts
- 1/4 cup dark chocolate chips (room temperature)
- 1/8 teaspoon sea salt
Honey Vanilla Peanut Butter
This honey vanilla homemade peanut butter is naturally sweetened with honey and enhanced with a splash of vanilla!
- 3 cups unsalted dry roasted peanuts
- 2 tablespoons honey
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
Crunchy Maple Cinnamon Peanut Butter
This crunchy maple cinnamon peanut butter is sweetened with 100% pure maple syrup, spiced with a touch of cinnamon, and texturized with whole peanuts!
- 3 cups unsalted dry roasted peanuts
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil
- 1/3 cup whole peanuts
How Long Does Homemade Peanut Butter Last?
Because there aren’t any fillers or preservatives in this homemade peanut butter, it will not last as long as store-bought peanut butter. We recommend keeping this homemade peanut butter in an air-tight container in the fridge, where it will last for up to 3 months.
When in doubt, give your peanut butter a little sniff — you will know it’s gone bad if it smells off or rotten.
How to Store Homemade Peanut Butter
Store this homemade peanut butter in an air-tight container in the fridge. Because it doesn’t have any fillers or preservatives often found in store-bought peanut butters, its shelf life is much shorter and requires refrigeration.
How to Make Peanut Butter (+3 flavors!)
Ingredients
Classic Homemade Peanut Butter
- 3 cups unsalted dry roasted peanuts
Honey Vanilla Peanut Butter
- 3 cups unsalted dry roasted peanuts
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, room temperature
Chocolate Sea Salt Peanut Butter
- 3 cups unsalted dry roasted peanuts
- 1/4 cup dark chocolate chips, room temperature
- 1/8 teaspoon sea salt
Crunchy Maple Cinnamon Peanut Butter
- 3.33 cups unsalted dry roasted peanuts, divided
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut oil, room temperature
Instructions
Classic Homemade Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it’s drippy (it took us about 6 minutes!).
Honey Vanilla Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it’s drippy.
- Add in honey, vanilla extract, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
Chocolate Sea Salt Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it’s drippy.
- Add in dark chocolate chips and sea salt and blend for about 1 more minute or until everything is mixed. NOTE: use room temperature chocolate chips. Frozen/cold chocolate chips might seize your peanut butter!
Crunchy Maple Cinnamon Peanut Butter
- Place 3 cups of peanuts in a high-speed food processor. Process peanuts on high for 5-8 minutes, stopping every minute or so to scrape the sides if needed. You know your peanut butter is ready when it’s drippy.
- Add in maple syrup, ground cinnamon, and coconut oil and blend. At this point your peanut butter might seize and get uncreamy. This is normal and what the coconut oil is for! Blend for 2-3 more minutes or until things smooth out again.
- Finally, add in whole peanuts and pulse a few times until they get chopped and mixed in!
Tips & Notes
- Storage: store peanut butter in an air-tight container for up to 3 months. Best if kept in the refrigerator.
- Nutrition information is based on classic homemade peanut butter recipe.
- Yields: 1.5 cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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this looks great! I’m tired of spending so much buying jars of natural peanut butter that I would like to start making my own. One question though – do you melt the coconut oil before adding or just add scoops of it? Thanks!
The coconut oil can be room temp! No need to melt 🙂
I was wondering if this peanut butter would be good to make keto peanut butter cookies.
I was wondering if this peanut butter would be good to make keto peanut butter cookies.
Thank you so much for updating some of the old recipes. I love, love, love the format of this—where there is a basic recipe and then flavor combinations. It’s super user friendly! (You’ve done the same thing with muffins, pancakes, marinades, etc.). Would be great to see more posts like this for breakfasts and snacks especially 🙂
Keep up the good work, ladies!!
This made our day and re-assured we are adding lots of value to Fit Foodie <3