Looking for a delicious, healthy spread that you can make at home? This Cinnamon Almond butter is quick on time and has minimal ingredients!
So sometimes we like to eat a little healthier around here, and I want to provide my readers with some healthier recipes at times as well, but you’d never know this recipe was close to healthy!
This Cinnamon Almond Butter is one of my favorite easy butter recipes to make, it is so good and a perfect alternative to peanut butter! Plus it is super simple to whip up at home.
If I can not buy it at the store and make it at home I would rather choose to do that over anything else, and this Almond Butter is one of those recipes.
We added cinnamon to this because usually I like to add a little cinnamon to my peanut butter or almond butter when I put it on things, so I decided I would just add it in and skip a step!
One thing with making your own Almond Butter is that you need patience. It will take a little time blending for the almonds to release their oils and blend into a nice smooth butter.
But trust me it is all worth it in the end, some of our other favorite sauces or butters we have include Chocolate Gravy, Raspberry Sauce and Chile Infused Honey!
WHY THIS RECIPE WORKS:
- With minimal ingredients, this recipe comes together quickly!
- You can absolutely double this batch to have more on hand.
- Leave out the cinnamon if you don’t like it.
INGREDIENTS NEEDED (FULL RECIPE BELOW)
whole unsalted almonds
coconut oil
ground cinnamon
sea salt
Look at how minimal those ingredients are, and the photos above show that it is super easy to whip up, and that is what is one thing I absolutely love about this Almond Butter Recipe!
HOW TO MAKE CINNAMON ALMOND BUTTER, STEP BY STEP:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Spread the almonds out evenly on the baking sheet. Roast for 10 minutes, or until fragrant and crunchy. Keep an eye on them and be careful not to burn the almonds!
- Allow almonds to cool for 3-4 minutes and then add them to the bowl of a high-speed blender or food processor.
- Blend, scraping down the sides and under the blades with a rubber spatula as necessary, for 5-25 minutes. *The amount of time it takes will greatly depend on your equipment. This took about 15 minutes in my Blendtec WildSide, stopping scraping down the sides several times.
- When the almond butter is creamy and runny add in the cinnamon, coconut oil, and salt. Stir or pulse to combine.
- Pour into a mason jar or other container with a lid and allow to cool before storing in the refrigerator
DO I NEED A HIGH POWERED FOOD PROCESSOR/BLENDER?
Yes. Turning crunchy almonds into a smooth and creamy butter requires a lot of power. Unfortunately, an inexpensive, low-powered blender or food processor doesn’t have enough power to tackle this recipe.
You don’t need to spend a fortune on a high powered one, but you do need on that will keep up with the power that it really needs to blend these into a nice creamy liquid!
Some of my other favorite homemade butters/spreads include:
Literally if you ever want to switch up your normal peanut butter routine you can make so many other nut butters and flavor them in so many different ways!
My kids absolutely love this recipe, they even prefer it over the normal peanut butter, I think they like the cinnamon in it like I do, so they want me to make it allll the time.
Obviously I don’t care, we use a lot of almond in baking and such in this house that we usually have a lot on hand so we do make a few batches at a time for later.
CAN I USE A SWEETENER LIKE HONEY OR MAPLE SYRUP?
I do not recommend using any liquid sweetener. Liquids can cause the Almond Butter to seize and you will be unable to get a smooth creamy consistency. If you would like a sweeter almond butter feel free to add granulated sugar to taste.
We sometimes add some sugar to get an added sweet flavor but the cinnamon in this recipe really does it all for us so we don’t need it all the time which is good, but sometimes we want a little more sweetness.
HOW TO STORE:
Since this Almond Butter is fresh and without preservatives it will last longest when stored refrigerated.
If you would like it to be more “spreadable” when you use it allow it to come to room temperature or heat on the stove or in the microwave for a minute or two until it becomes warm and runny.
Properly stored in an airtight container like a mason jar with lid it will keep in the refrigerator for up to a month if not longer.
TIPS AND TRICKS:
- You don’t have to roast your almonds before you make your Almond Butter. It gives them a deeper flavor but not essential
- You can add regular sugar or brown sugar to sweeten this up, do not use a liquid sweetener for this recipe, see my tips above.
- This can easily be doubled to make more.
- I do not recommend freezing this recipe.
- A high powered blender is recommended for this Cinnamon Almond Butter, I have one linked above but you can find cheaper options online.
If you want a delicious change to bake with, spread on all the things, top your oatmeal with, etc. then you need to make a batch of this Cinnamon Almond Butter.
If you like this recipe you might also like:
Cinnamon Almond Butter
Ingredients
- 3 cups whole unsalted almonds
- 2 Tbs coconut oil
- 4 tsp ground cinnamon
- Pinch sea salt
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Spread the almonds out evenly on the baking sheet. Roast for 10 minutes, or until fragrant and crunchy. Keep an eye on them and be careful not to burn the almonds!
- Allow almonds to cool for 3-4 minutes and then add them to the bowl of a high-speed blender or food processor.
- Blend, scraping down the sides and under the blades with a rubber spatula as necessary, for 5-25 minutes. *The amount of time it takes will greatly depend on your equipment. This took about 15 minutes in my BlendTec WildSide, stopping scraping down the sides several times.
- When the almond butter is creamy and runny add in the cinnamon, coconut oil, and salt. Stir or pulse to combine.
- Pour into a mason jar or other container with a lid and allow to cool before storing in the refrigerator.
Notes
- You don't have to roast your almonds before you make your Almond Butter. It gives them a deeper flavor but not essential
- You can add regular sugar or brown sugar to sweeten this up, do not use a liquid sweetener for this recipe, see my tips above.
- This can easily be doubled to make more.
- I do not recommend freezing this recipe.
- A high powered blender is recommended for this Cinnamon Almond Butter, I have one linked above but you can find cheaper options online.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Faith VanderMolen
Yay for homemade nut butter! Thanks for linking to my pecan butter recipe. Isn’t it insane?! I’m living with my sister currently so I’m without a good blender or food processor, but seeing your cinnamon almond butter makes me want to make a batch!