Between adding peanut butter in smoothies, spreading it on veggies and apples, and of course, baking with it, I can go through a lot of peanut butter in a month. Oh, and I like to eat it with a spoon sometimes too! I recently started to make my own peanut butter to save a bit of money. When you buy your own peanuts and make it at home, it works out to being a bit less costly than store-bought. Plus, it takes less than 10 minutes to whip up. I also enjoy making my own almond butter too. For my other nut butter recipes, see my nut butter category.
How To Make Homemade Peanut Butter
I bought a huge bag of roasted non-salted peanuts at the grocery store recently. I got 8 cups at about 75 cents per cup. I’m sure you can find even cheaper nuts at bulk food stores or even online.
To make homemade peanut butter, add 2 cups of roasted peanuts into a food processor. When making nut butter, you’ll need a heavy duty food processor. The smaller ones just don’t seem to work from what I’ve heard. Peanut butter is one of my favourite nut butters to make because it’s cheap and it blends up very fast!
Here it is after 1 minute of processing – it’s already coming together!
I added in 1/8th teaspoon fine grain sea salt and 1/4 tsp cinnamon. At the 7 minute stage, you can stop, but I like to go a couple extra minutes because it gets super smooth!
Also, feel free to make it chunky by adding more peanuts and pulsing.
Homemade Peanut Butter (makes 1 cup):
- 2 cups roasted non-salted peanuts
- 1/4 tsp cinnamon
- 1/8th tsp fine grain sea salt

I didn’t stop there either…meet fruit-on-the-bottom protein peanut butter:
For the recipe & how-to photos, click “continue” keep reading.
This second recipe is a fun way to stretch out your peanut butter supply even more – turn 1/2 cup PB into 1 & 1/4 cups – while still maintaining almost the same protein content per tablespoon. This idea is inspired by the Maple Cinnamon ABU I made in the past (lightly adapted from Heather’s original recipe), but this recipe has protein powder for a boost.
I used Garden of Life’s Raw Protein Power, which has 17 grams of protein per serving. It’s also unflavoured so it makes a good base for this recipe. I caution against using any strange tasting protein powders here – you want something nice and neutral. If your protein powder doesn’t taste great, this recipe won’t either. Consider yourself warned! ;)
Into the food processor goes almond milk, roasted peanut butter, protein powder, cinnamon, and vanilla extract!
After tasting it, I deemed a touch of sweetener was necessary to cover up the mild protein powder taste. I added a bit of maple syrup (about 4 teaspoons) and it was perfect!
It’s quite thin in consistency when you first make it, but it easily doubles in thickness once chilled.
I took it up a notch or two by adding strawberry jam into the mix! PB and J spread, anyone?
PB & J vegan overnight oats happened, obviously. It’s also great for dipping apples, banana soft serve, and adding to smoothies.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Fruit-On-The-Bottom Protein Peanut Butter
Yield
1 and 1/4 cups
Prep time
Cook time
0 minutes
Total time
Ingredients
- 1/2 cup peanut butter
- 3/4 cup almond milk
- 6 tbsp neutral-tasting protein powder (I used Garden of Life’s Raw Protein Powder)
- 1/2 tsp cinnamon
- 1/2 tsp pure vanilla extract
- 1 tbsp + 1 tsp pure maple syrup (or other liquid sweetener)
- Strawberry jam, to stir into the bottom
Directions
- In a food processor, add peanut butter, almond milk, protein powder, cinnamon, and vanilla. Process until smooth, stopping to scrape down the bowl as needed.
- Add sweetener to taste and process again until blended. Add a pinch of salt if desired.
- Scoop into a jar and swirl in your favourite jam. Will keep in the fridge in a sealed container for at least 1.5-2 weeks. This spread will thicken up considerably once chilled.
Nutrition Information
(click to expand)
These canning jars are from Crate & Barrel – fell in love! They are perfect for nut butters & homemade chia seed jam. Speaking of chia seed jam, this would be a great recipe to make right along side this protein peanut butter.
By the way, the chia seed jam lasts much longer than I originally anticipated. I’ve had some in the fridge for about a month and it still seems to be fine! I’m not sure how long this peanut butter will stay good for in the fridge, but my first batch lasted 1.5-2 weeks and then I polished it off.
Feel free to try this out with almond butter too. If you don’t want to add any protein powder, check out the Maple Cinnamon ABU recipe. I basically used a 1:1 ratio of almond butter to almond milk, and added a touch of cinnamon and maple syrup to taste.
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Thank you for your kind words about the blog redesign! Eric read all of the comments too and he was smiling from ear to ear! I’m happy that many of you are enjoying the new menu system.








How much does the PB-Protein blend thicken in the fridge? Like, is it spreadable thick? Or, do you have any pictures of it after it has thicken-up? Thanks in advance!
Hey Becca, Good idea, I should have put an “after” chilling pic in…maybe I will take one and add it in for comparison!
Is it spreadable thick? yes I would say so. It’s not quite as thick as PB but still spreadable.
That peanut butter looks delicious! I just made homemade almond butter for the first time. There’s just something a little extra special about homemade nut butter, I think.
I’m actually using that same brand of protein powder right now! I just did a review of it on my blog last week!
Have a lovely day! :)
Yes there is something about making it homemade…it just tastes better for some reason!
Such a creative idea for a spread! I like the extra dose of protein it adds!
Wow! I firmly believe making your own ingredients at home is almost always better than store bought so thank you for sharing. I never knew peanut butter was so easy.
Does the PB require any stirring or anything once it’s in the fridge? I would love to try this, since PB is getting more and more expensive here!!
Nope no stirring required, at least not for me! It stays together well.
I LOVE this!!
Did I just order a huge bag of peanuts and weck canning jars? yes, yes i did. Thank you for the inspiration! So excited to try these recipes :)
hah nice :) Enjoy!
I’m not a great fan of peanut butter but I did make the almond cherry bars with the cherry chia seed jam and loved them. Made some more of the jam at the weekend and ate it with ice cream, it was so good!
Hey Nicola, Glad to hear you enjoyed the almond cherry bars! I need to make another batch, they are a distant memory now. hah
Thank you for another wonderful recipe. I really enjoy your blog. Thank you for sharing your personal story about your struggle and success. I so can relate. I too am so happy to be “glowing” these days. Yay! Your recipes keep me inspired and give me great ideas. Thank you!
Thank you Joy, I’m so happy to hear that you are feeling so good!
I’ve never made my own nut butter, but I think protein powder sounds like a good addition.
How great is this! How could you not eat the whole darn jar!! Looks great Ang. Can’t wait to make it.
What grocery store did you find them at?? I couldn’t find any unsalted at loblaws!
Fortinos :)
Oh I didn’t realize it was so easy to make a nut butter at home! I’m going to try this with almonds! Thanks for posting.
Oh… my… Lord… This looks TOO good to be only 51 calories a tablespoon! And 3g of protein per serving as well?? I think I’m making this tonight…
What a great idea, Ange! I severely depleted our PB stash when I started to make your delicious PB smoothie…. this may remedy that!
Also, great to know how long this (and your fabulous chia jam) lasts! :)
I just bought some peanuts yesterday from the bulk section of Whole Foods . . . I really want to try making our own peanut butter. Your tutorial came at the perfect time!!! Thanks!
Such a wonderful idea! I can not wait to make this :) Thank you for the continuous out pour of yummy ideas.
That’s so cool! I make this all the time with homemade almond butter :D also adding protein and – ok, another difference here – goats milk and some stevia, cinnamon, and vanilla extract. I also add some fresh ginger most of the times. It’s SOOO delicious isn’t it?! I know how addictive it gets haha! Also I love adding some cranberry jam to the mix! Unfortunately I can’t have jams anymore (Candida) for a while but it’s great without as well :) LOVE your photos! XO
I love natural nut butters. Parents can’t stand them, but I love them to bits. I’ve been really wanting to try making it myself, just haven’t gotten around to it. Peanuts are usually one of the least expensive nuts. Should DEFINITELY try this. :-)
Love the new design. Very clean!
Protein powder to PB is perfect! I make my own almond or sunflower seed butter so I’m going to try adding it soon.
Thanks Angela! Let me know how it turns out with sunflower seed butter if you try it…curious!