20 Delicious Nut Butter Recipes for Healthy Snacking

You’re about to discover a world of creamy, dreamy nut butter delights that’ll transform your snacking game! Whether you’re a peanut butter purist or an almond butter adventurer, our roundup of 20 Delicious Nut Butter Recipes for Healthy Snacking has something to tickle your taste buds. From quick fixes to gourmet treats, these recipes are your ticket to nutritious, flavorful bites any time of day. Let’s dive in!

Homemade Almond Butter

Discover how simple it is to create your own creamy, nutty almond butter at home with just a few ingredients and a bit of patience. This guide will walk you through each step to ensure your almond butter is perfectly smooth and delicious.

Ingredients

• 2 cups raw, unsalted almonds (preferably organic for the best flavor)
• 1/4 teaspoon fine sea salt (to enhance the natural nuttiness)
• 1 tablespoon pure maple syrup (for a subtle sweetness)
• 1 teaspoon rich, aromatic vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) to roast the almonds, which will deepen their flavor.
2. Spread the almonds in a single layer on a baking sheet and roast for 10 minutes, stirring halfway through to ensure even browning.
3. Allow the almonds to cool for 5 minutes; they should be warm but not hot to the touch to prevent overheating your food processor.
4. Transfer the almonds to a high-powered food processor and blend on high for 1 minute until the almonds begin to break down.
5. Scrape down the sides of the bowl with a spatula to ensure all almonds are evenly processed.
6. Continue processing for another 3-4 minutes, stopping every minute to scrape the sides, until the mixture becomes creamy and smooth.
7. Add the sea salt, maple syrup, and vanilla extract, then process for an additional 1-2 minutes until fully incorporated.
8. Transfer the almond butter to a clean, airtight jar and let it cool to room temperature before sealing.

Velvety and rich, this homemade almond butter boasts a deep, roasted flavor with a hint of sweetness. Spread it on warm toast, swirl it into oatmeal, or enjoy it straight from the spoon for a wholesome snack.

Creamy Cashew Butter

Only one ingredient at a time can be transformed into the creamy delight that is cashew butter, and today, we’re diving into how to make it from scratch. Our method ensures a smooth, spreadable consistency perfect for your morning toast or as a decadent addition to desserts.

Ingredients

– 3 cups raw, unsalted cashews (preferably organic for the best flavor)
– 1 tbsp pure, cold-pressed coconut oil (for a silky texture)
– 1/2 tsp fine sea salt (to enhance the natural nuttiness)
– 1 tbsp raw honey (for a subtle sweetness)

Instructions

1. Preheat your oven to 350°F to roast the cashews, which will deepen their flavor.
2. Spread the cashews evenly on a baking sheet and roast for 10 minutes, stirring halfway to ensure even coloring.
3. Allow the cashews to cool for 5 minutes; they should be warm but not hot to the touch to avoid overheating your food processor.
4. Transfer the cashews to a high-powered food processor and blend on high for 1 minute until they form a coarse meal.
5. Scrape down the sides of the bowl with a spatula to ensure all pieces are evenly processed.
6. Add the coconut oil, sea salt, and honey to the processor, then blend for another 3-4 minutes, stopping occasionally to scrape the sides, until the mixture is perfectly smooth and creamy.
7. Taste and adjust the salt or honey if needed, blending for an additional 30 seconds to incorporate any additions.
8. Transfer the creamy cashew butter to a clean, airtight jar and store it in the refrigerator for up to 2 weeks.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A dollop of this creamy cashew butter swirled into oatmeal or spread on warm banana bread elevates simple dishes with its rich, nutty sweetness. Its velvety texture makes it a versatile staple in any kitchen, ready to transform your snacks and meals with minimal effort.

Spicy Peanut Butter

Here’s how to whip up a batch of Spicy Peanut Butter that’s sure to add a kick to your snacks and meals. This recipe balances the creamy richness of peanut butter with a fiery twist, making it a versatile condiment for any pantry.

Ingredients

• 1 cup creamy, natural peanut butter
• 2 tbsp honey, preferably raw and unfiltered
• 1 tsp cayenne pepper, freshly ground for maximum heat
• 1/2 tsp sea salt, finely ground to enhance flavors
• 1 tbsp coconut oil, unrefined for a subtle tropical note

Instructions

1. In a medium-sized mixing bowl, combine 1 cup of creamy, natural peanut butter with 2 tbsp of raw, unfiltered honey. Stir until the mixture is smooth and well incorporated.
2. Add 1 tsp of freshly ground cayenne pepper to the mixture. Adjust the amount based on your heat preference, but remember, the flavor develops over time.
3. Mix in 1/2 tsp of finely ground sea salt, ensuring it’s evenly distributed throughout the peanut butter for a balanced taste.
4. Finally, incorporate 1 tbsp of unrefined coconut oil to give the peanut butter a silky texture and a hint of coconut aroma. Stir vigorously until the oil is fully blended.
5. Transfer the Spicy Peanut Butter into an airtight jar. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld together beautifully.

Let this Spicy Peanut Butter elevate your breakfast toast, drizzle it over vanilla ice cream for a surprising contrast, or use it as a bold dip for fresh veggies. Its creamy texture and the gradual build-up of heat make it irresistibly addictive.

Maple Walnut Butter

Our journey into homemade nut butters begins with this simple yet indulgent Maple Walnut Butter, a perfect blend of earthy walnuts and sweet maple syrup that transforms your breakfast toast or afternoon snack into something extraordinary.

Ingredients

• 2 cups raw walnut halves, lightly toasted for depth of flavor
• 1/4 cup pure maple syrup, preferably dark amber for its rich taste
• 1/2 teaspoon fine sea salt, to enhance the natural flavors
• 1 tablespoon coconut oil, melted, for a smooth consistency

Instructions

1. Preheat your oven to 350°F. Spread the walnut halves in a single layer on a baking sheet. Toast in the oven for 8-10 minutes, until fragrant and slightly darkened, stirring halfway through to ensure even toasting.
2. Allow the walnuts to cool for 5 minutes. This prevents the heat from affecting the texture of your butter.
3. Transfer the toasted walnuts to a high-powered food processor. Process on high for 1 minute, then scrape down the sides with a spatula.
4. Continue processing for another 3-4 minutes, stopping every minute to scrape down the sides. The walnuts will go from crumbly to a thick paste, and finally to a smooth butter.
5. Add the pure maple syrup, fine sea salt, and melted coconut oil to the food processor. Process for an additional 1-2 minutes until the mixture is perfectly smooth and well combined.
6. Transfer the Maple Walnut Butter to an airtight container. Store in the refrigerator for up to 2 weeks.

The resulting butter is luxuriously smooth with a perfect balance of sweetness and nuttiness. Try spreading it on warm banana bread or swirling it into your morning oatmeal for a decadent twist.

Vanilla Hazelnut Butter

Whipping up a batch of homemade Vanilla Hazelnut Butter is simpler than you might think, and the result is a creamy, dreamy spread that’s perfect for your morning toast or as a decadent dip for fresh fruit.

Ingredients

• 2 cups raw hazelnuts, skins on for a deeper flavor
• 1/4 cup pure maple syrup, for a natural sweetness
• 1 teaspoon pure vanilla extract, for aromatic warmth
• 1/4 teaspoon fine sea salt, to enhance all the flavors
• 2 tablespoons coconut oil, melted for smooth blending

Instructions

1. Preheat your oven to 350°F and spread the hazelnuts in a single layer on a baking sheet.
2. Roast the hazelnuts for 10-12 minutes, until fragrant and the skins begin to crack, stirring halfway through for even roasting.
3. Transfer the warm hazelnuts to a clean kitchen towel and rub vigorously to remove as much of the skins as possible. Don’t worry about getting every bit off; a little skin adds character.
4. Let the hazelnuts cool for about 10 minutes, then add them to a high-powered food processor.
5. Process the hazelnuts on high for about 5 minutes, scraping down the sides every minute, until a smooth butter forms. This requires patience but is key for the right texture.
6. Add the maple syrup, vanilla extract, sea salt, and melted coconut oil to the food processor.
7. Process for another 1-2 minutes until everything is well combined and the butter is silky smooth.
8. Transfer the Vanilla Hazelnut Butter to a clean jar and let it cool to room temperature before sealing. It will thicken as it cools.

Creating this Vanilla Hazelnut Butter yields a luxuriously smooth spread with a perfect balance of sweet and nutty flavors. Try swirling it into oatmeal or spreading it on warm pancakes for an extra special touch.

Chocolate Coconut Butter

Let’s dive into making a luscious Chocolate Coconut Butter that’s as simple as it is indulgent. This recipe is perfect for beginners looking to explore homemade spreads with a rich, tropical twist.

Ingredients

• 2 cups of unsweetened shredded coconut, lightly toasted for depth
• 1/4 cup of high-quality cocoa powder, for a deep chocolate flavor
• 1/4 cup of pure maple syrup, to sweeten naturally
• 1/2 teaspoon of vanilla extract, for a warm aroma
• A pinch of sea salt, to enhance all flavors

Instructions

1. Preheat your oven to 350°F. Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring once halfway through, until golden and fragrant. Tip: Watch closely to prevent burning.
2. Allow the toasted coconut to cool slightly, then transfer it to a high-powered food processor. Process on high for 5 minutes, scraping down the sides as needed, until the coconut releases its oils and becomes creamy.
3. Add the cocoa powder, maple syrup, vanilla extract, and sea salt to the food processor. Continue processing for another 2-3 minutes, until the mixture is smooth and homogenous. Tip: If the mixture is too thick, a teaspoon of coconut oil can help achieve a smoother consistency.
4. Transfer the Chocolate Coconut Butter to a clean jar and let it set at room temperature for about an hour before using. Tip: For a smoother spread, you can strain the butter through a fine mesh, though this is optional.

Rich and velvety, this Chocolate Coconut Butter boasts a perfect balance of tropical coconut and deep chocolate. Spread it on toast, swirl it into oatmeal, or enjoy it straight from the spoon for a decadent treat.

Pumpkin Seed Butter

Venturing into the world of homemade nut butters brings us to the delightful and nutritious Pumpkin Seed Butter, a perfect blend of earthy flavors and creamy texture that’s surprisingly simple to make at home. This guide will walk you through each step, ensuring even beginners can achieve a smooth, spreadable butter that’s packed with flavor.

Ingredients

– 2 cups raw, shelled pumpkin seeds (also known as pepitas)
– 1/4 cup pure maple syrup, for a hint of natural sweetness
– 1/2 tsp fine sea salt, to enhance the seeds’ natural flavors
– 2 tbsp coconut oil, melted, for a smooth consistency

Instructions

1. Preheat your oven to 350°F and spread the pumpkin seeds evenly on a baking sheet.
2. Toast the seeds in the oven for 10 minutes, stirring halfway through, until they’re golden and fragrant. Tip: Keep a close eye to prevent burning.
3. Allow the seeds to cool for 5 minutes, then transfer them to a high-powered food processor.
4. Process the seeds on high for 1 minute until they form a coarse meal. Scrape down the sides with a spatula.
5. Add the maple syrup, sea salt, and melted coconut oil to the processor. Tip: The coconut oil helps achieve a smoother texture.
6. Continue processing for 3-4 minutes, stopping occasionally to scrape down the sides, until the mixture is creamy and smooth. Tip: Patience is key here; the seeds will release their natural oils over time.
7. Transfer the pumpkin seed butter to a clean jar and store it in the refrigerator.
Silky and rich, this Pumpkin Seed Butter boasts a deep, nutty flavor with a subtle sweetness. Spread it on toast, swirl it into oatmeal, or use it as a unique base for salad dressings to add a nutritious twist to your meals.

Sunflower Seed Butter

Exploring the world of homemade nut butters can be both rewarding and delicious, and sunflower seed butter is a fantastic place to start. This guide will walk you through creating a smooth, creamy spread that’s perfect for sandwiches, dips, or straight off the spoon.

Ingredients

• 2 cups raw sunflower seeds, lightly toasted for a nutty flavor
• 1 tablespoon pure maple syrup, for a subtle sweetness
• 1/4 teaspoon fine sea salt, to enhance the natural flavors
• 2 tablespoons coconut oil, melted, for a silky texture

Instructions

1. Preheat your oven to 350°F and spread the sunflower seeds in a single layer on a baking sheet. Toast for 10 minutes, stirring halfway, until they’re golden and fragrant.
2. Allow the seeds to cool for 5 minutes, then transfer them to a high-powered food processor.
3. Process the seeds on high for 5 minutes, scraping down the sides every minute, until a thick paste forms.
4. Add the maple syrup, sea salt, and melted coconut oil to the processor. Continue processing for another 3-5 minutes until the mixture is smooth and creamy.
5. Tip: If the butter seems too thick, add a teaspoon of water at a time until desired consistency is reached.
6. Tip: For an extra flavor boost, consider adding a pinch of cinnamon or vanilla extract during the final processing.
7. Transfer the sunflower seed butter to a clean jar and store it in the refrigerator for up to 2 weeks.
8. Tip: Stirring the butter before each use will help maintain its creamy texture.

Just like that, you’ve created a versatile sunflower seed butter with a rich, nutty flavor and irresistibly smooth texture. Try spreading it on warm toast with banana slices or mixing it into oatmeal for a protein-packed breakfast.

Cinnamon Pecan Butter

Today’s recipe is a delightful way to add a touch of sweetness and crunch to your morning toast or afternoon snack. This Cinnamon Pecan Butter combines the warm spice of cinnamon with the rich, buttery texture of pecans for a spread that’s both comforting and indulgent.

Ingredients

• 2 cups raw pecans, toasted to bring out their nutty flavor
• 1/4 cup pure maple syrup, for a natural sweetness
• 1 tsp ground cinnamon, for that warm spice note
• 1/4 tsp sea salt, to enhance all the flavors
• 2 tbsp coconut oil, melted, for a smooth consistency

Instructions

1. Preheat your oven to 350°F. Spread the pecans in a single layer on a baking sheet and toast for 8-10 minutes, until fragrant. Let them cool slightly.
2. In a food processor, combine the toasted pecans, maple syrup, cinnamon, and sea salt. Process on high for 1 minute.
3. Scrape down the sides of the food processor with a spatula to ensure all ingredients are evenly mixed. Add the melted coconut oil and process for another 2-3 minutes, until the mixture is completely smooth.
4. Transfer the cinnamon pecan butter to a clean jar or container. Store in the refrigerator for up to 2 weeks.

This Cinnamon Pecan Butter boasts a velvety texture with a perfect balance of sweetness and spice. Try spreading it on warm banana bread or swirling it into your morning oatmeal for an extra special treat.

Macadamia Nut Butter

Whipping up your own macadamia nut butter at home is simpler than you might think, and the result is a creamy, luxurious spread that’s packed with flavor. Let’s walk through the process together, step by step, to ensure your nut butter turns out perfectly every time.

Ingredients

• 2 cups raw macadamia nuts, preferably unsalted for a pure flavor
• 1 tablespoon pure maple syrup, for a subtle sweetness
• 1/2 teaspoon fine sea salt, to enhance the nuts’ natural richness
• 1 tablespoon coconut oil, melted, to achieve a silky smooth texture

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for roasting the macadamia nuts, which will deepen their flavor.
2. Spread the macadamia nuts evenly on a baking sheet and roast for 10-12 minutes, stirring once halfway through, until they’re golden and fragrant. Tip: Keep a close eye on them to prevent burning.
3. Allow the nuts to cool for about 10 minutes; this prevents the oils from separating too much when blending.
4. Transfer the roasted macadamia nuts to a high-powered food processor. Process on high for 1 minute, then scrape down the sides with a spatula.
5. Continue processing, stopping to scrape the sides every minute, until the nuts release their oils and the mixture starts to clump together, about 5-7 minutes total. Tip: Patience is key here; the mixture will go from clumpy to creamy suddenly.
6. Add the maple syrup, sea salt, and melted coconut oil to the food processor. Process for another 1-2 minutes until the butter is smooth and glossy. Tip: For a thinner consistency, add a bit more coconut oil.
7. Transfer the macadamia nut butter to a clean jar with a tight-fitting lid. It can be stored in the refrigerator for up to 2 weeks.

Rich and velvety, this macadamia nut butter boasts a buttery texture and a subtly sweet, nutty flavor that’s irresistible. Try spreading it on warm toast with a drizzle of honey or swirling it into your morning oatmeal for a decadent twist.

Brazil Nut Butter

Now, let’s dive into making your own creamy, nutty Brazil Nut Butter, a delightful alternative to traditional nut butters that’s packed with unique flavor and health benefits. This guide will walk you through each step to ensure perfect results every time.

Ingredients

• 2 cups raw Brazil nuts, preferably organic for the best flavor
• 1/4 teaspoon fine sea salt, to enhance the nuts’ natural richness
• 1 tablespoon pure maple syrup, for a subtle sweetness
• 1 tablespoon coconut oil, melted, to achieve a smoother consistency

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for roasting the nuts, which will deepen their flavor.
2. Spread the raw Brazil nuts evenly on a baking sheet. Roast for 10 minutes, stirring halfway through, until they’re fragrant and lightly golden. Tip: Watch closely to prevent burning, as nuts can go from perfectly roasted to burnt quickly.
3. Allow the nuts to cool for 5 minutes. This prevents the nut butter from becoming greasy when blended.
4. Transfer the roasted Brazil nuts to a high-powered food processor. Process on high for 1 minute, then scrape down the sides with a spatula.
5. Continue processing, stopping to scrape down the sides every minute, until the nuts release their oils and the mixture becomes creamy, about 10 minutes total. Tip: Patience is key here; the mixture will go from crumbly to creamy suddenly.
6. Add the sea salt, pure maple syrup, and melted coconut oil. Process for another 2 minutes until everything is well incorporated and the butter is smooth. Tip: For a thinner consistency, add a bit more coconut oil, 1 teaspoon at a time, until desired texture is reached.
7. Transfer the Brazil nut butter to a clean, airtight jar. Let it cool to room temperature before sealing to prevent condensation.

Velvety smooth with a deep, earthy sweetness, this Brazil Nut Butter is perfect spread on toast, swirled into oatmeal, or used as a base for dressings and sauces. Its rich texture and unique flavor profile make it a standout addition to your pantry.

Pistachio Butter

Gathering the finest ingredients is the first step to creating a smooth, nutty pistachio butter that’s both versatile and delicious. This guide will walk you through the process, ensuring even beginners can achieve perfect results.

Ingredients

• 2 cups raw, shelled pistachios (preferably unsalted for control over flavor)
• 1 tablespoon pure, golden honey (for a subtle sweetness)
• 1/4 teaspoon fine sea salt (to enhance the natural flavors)
• 2 tablespoons cold-pressed, mild coconut oil (for a silky texture)

Instructions

1. Preheat your oven to 350°F to roast the pistachios, enhancing their natural oils and flavor.
2. Spread the shelled pistachios in a single layer on a baking sheet, ensuring even roasting.
3. Roast for 10 minutes, stirring halfway through, until they’re lightly golden and fragrant.
4. Allow the pistachios to cool for 5 minutes; this prevents the butter from becoming greasy.
5. Transfer the warm pistachios to a high-powered food processor, blending on high for 1 minute until crumbly.
6. Scrape down the sides of the bowl with a rubber spatula to ensure even processing.
7. Continue blending for another 3-4 minutes, pausing occasionally to prevent overheating, until the mixture becomes creamy.
8. Add the honey, sea salt, and coconut oil, blending for an additional 2 minutes until perfectly smooth.
9. Transfer the pistachio butter to a clean, airtight jar, storing it in the refrigerator to maintain freshness.

Creamy and rich, this pistachio butter boasts a vibrant green hue and a depth of flavor that’s both sweet and savory. Spread it on warm toast, swirl it into oatmeal, or use it as a unique frosting base for cakes and cupcakes.

Sesame Tahini Butter

Zesty and versatile, sesame tahini butter is a creamy, nutty spread that’s as easy to make as it is delicious. Perfect for drizzling over toast, blending into dressings, or simply enjoying by the spoonful, this recipe will guide you through creating your own batch with minimal effort.

Ingredients

• 1 cup raw, hulled sesame seeds
• 2 tablespoons rich, golden honey
• 1/4 teaspoon fine sea salt
• 3 tablespoons cold-pressed, extra virgin olive oil

Instructions

1. Preheat your oven to 350°F and spread the sesame seeds evenly on a baking sheet.
2. Toast the sesame seeds in the oven for 5-7 minutes, stirring halfway through, until they’re golden and fragrant. Tip: Keep a close eye to prevent burning.
3. Allow the toasted sesame seeds to cool for 5 minutes before transferring them to a high-powered blender or food processor.
4. Add the honey and sea salt to the blender with the sesame seeds.
5. Blend on high for 1 minute, then scrape down the sides with a spatula to ensure even processing.
6. With the blender running, slowly drizzle in the olive oil through the feed tube. Tip: This gradual addition helps achieve a smoother consistency.
7. Continue blending for another 2-3 minutes, stopping to scrape down the sides as needed, until the mixture is completely smooth and creamy. Tip: If the tahini butter is too thick, add a teaspoon of warm water to thin it out.
8. Transfer the sesame tahini butter to an airtight container and store in the refrigerator for up to 2 weeks.

Enjoy the velvety texture and rich, toasty flavor of your homemade sesame tahini butter spread on warm bread, swirled into yogurt, or as a base for a vibrant salad dressing.

Flaxseed Butter

Venturing into the world of homemade nut butters can be both rewarding and delicious, especially when you start with flaxseed butter. This guide will walk you through the process of creating a smooth, nutritious spread that’s perfect for toast, smoothies, or even as a standalone snack.

Ingredients

• 2 cups of golden flaxseeds, lightly toasted for a nutty aroma
• 1 tablespoon of pure maple syrup, for a subtle sweetness
• 1/4 teaspoon of sea salt, finely ground to enhance flavors
• 2 tablespoons of coconut oil, melted to help achieve a creamy consistency

Instructions

1. Preheat your oven to 350°F and spread the flaxseeds in a single layer on a baking sheet. Toast for 5-7 minutes, stirring once halfway through, until they’re fragrant and slightly golden. Tip: Keep a close eye on them to prevent burning.
2. Allow the flaxseeds to cool for about 10 minutes. This prevents the heat from affecting the texture of your butter.
3. Transfer the toasted flaxseeds to a high-powered food processor. Process on high for 1 minute, then scrape down the sides with a spatula. Tip: Patience is key here; the seeds will go from whole to flour before becoming butter.
4. Continue processing for another 3-4 minutes, adding the maple syrup, sea salt, and melted coconut oil halfway through. Tip: If the mixture seems too thick, you can add a teaspoon of water to help it along.
5. Once the mixture is smooth and creamy, transfer it to an airtight container. It will thicken slightly as it cools.

Makes about 1 cup of flaxseed butter, with a texture that’s wonderfully creamy and a flavor that’s subtly sweet with a deep, nutty undertone. Try spreading it on warm banana bread or swirling it into your morning oatmeal for an extra nutrient boost.

Chia Seed Butter

Baking your own chia seed butter at home is simpler than you might think, and it’s a fantastic way to add a nutritious twist to your pantry staples. This guide will walk you through each step to create a smooth, spreadable butter that’s packed with omega-3s and fiber.

Ingredients

– 2 cups of raw, organic chia seeds
– 1 tablespoon of pure, cold-pressed coconut oil
– 1/4 teaspoon of fine, sea salt
– 1 teaspoon of raw, unfiltered honey

Instructions

1. Preheat your oven to 350°F to toast the chia seeds, enhancing their nutty flavor.
2. Spread the chia seeds evenly on a baking sheet and toast for 10 minutes, stirring halfway to prevent burning.
3. Allow the toasted chia seeds to cool for 5 minutes to avoid overheating your food processor.
4. Transfer the cooled chia seeds to a high-powered food processor.
5. Add the coconut oil, sea salt, and honey to the food processor with the chia seeds.
6. Process the mixture on high for 5 minutes, scraping down the sides every minute to ensure even blending.
7. Continue processing for another 5-10 minutes until the mixture reaches a smooth, buttery consistency.
8. Transfer the chia seed butter to an airtight container and store it in the refrigerator to solidify.
Zesty and rich, this chia seed butter boasts a creamy texture with a subtle crunch from the seeds. Spread it on toast, swirl it into oatmeal, or use it as a base for energy balls for a nutritious boost.

Quinoa Butter

Over the years, quinoa has taken the health food world by storm, and today, we’re transforming this versatile grain into a creamy, dreamy spread that’s as nutritious as it is delicious. Let’s dive into making quinoa butter, a simple yet innovative way to enjoy quinoa beyond the usual salad or bowl.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1 tbsp pure maple syrup

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the water is fully absorbed.
3. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam. This step ensures the quinoa is perfectly fluffy.
4. Transfer the cooked quinoa to a food processor. Add the extra virgin olive oil, sea salt, and maple syrup.
5. Process the mixture on high speed for 2-3 minutes, stopping to scrape down the sides as needed, until the quinoa butter is smooth and creamy. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is achieved.
6. Once smooth, taste and adjust the seasoning if necessary. Tip: A pinch of cinnamon can add a warm, spicy note to the butter.
7. Transfer the quinoa butter to an airtight container and store in the refrigerator for up to one week. Tip: For a nuttier flavor, toast the quinoa in a dry skillet before cooking.

Kneading this quinoa butter into your daily routine offers a creamy texture with a subtly sweet and nutty flavor profile. Spread it on toast, swirl it into oatmeal, or use it as a unique base for your next batch of energy balls for a nutritious twist.

Oat Butter

Discover the simplicity and versatility of making your own oat butter, a creamy and nutritious alternative to traditional nut butters. This guide will walk you through each step, ensuring a smooth and delicious result every time.

Ingredients

• 2 cups rolled oats (preferably organic for the best flavor)
• 1/4 cup pure maple syrup (for a subtle sweetness)
• 1/4 cup coconut oil (melted, for a smooth consistency)
• 1/2 tsp fine sea salt (to enhance the flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to toast the oats, enhancing their natural nuttiness.
2. Spread the rolled oats evenly on a baking sheet and toast for 10 minutes, stirring halfway to prevent burning.
3. Allow the toasted oats to cool for 5 minutes to avoid overheating your food processor.
4. Transfer the cooled oats to a high-powered food processor and blend on high for 1 minute until they begin to break down.
5. Add the pure maple syrup, melted coconut oil, and fine sea salt to the food processor.
6. Continue blending on high for 5-7 minutes, scraping down the sides every minute, until the mixture becomes smooth and creamy.
7. For a tip: If the mixture seems too thick, add 1 tbsp of warm water at a time until desired consistency is reached.
8. Another tip: Store the oat butter in an airtight container in the refrigerator to maintain freshness for up to 2 weeks.
9. Final tip: For an extra flavor boost, consider adding a dash of cinnamon or vanilla extract during blending.

The finished oat butter boasts a velvety texture and a subtly sweet, nutty flavor that pairs wonderfully with fresh fruit or whole-grain toast. Experiment with adding different spices or sweeteners to customize it to your taste.

Mixed Nut Butter

Ever wondered how to make your own nut butter at home? It’s simpler than you think, and the result is a creamy, customizable spread that’s perfect for toast, smoothies, or straight off the spoon.

Ingredients

• 2 cups mixed nuts (almonds, cashews, and peanuts), lightly roasted
• 1 tablespoon pure maple syrup, for a subtle sweetness
• 1/2 teaspoon fine sea salt, to enhance the flavors
• 2 tablespoons coconut oil, melted, for smooth blending

Instructions

1. Preheat your oven to 350°F and spread the mixed nuts evenly on a baking sheet. Roast for 10 minutes, or until fragrant and lightly golden, stirring halfway through to ensure even roasting.
2. Allow the nuts to cool for 5 minutes, then transfer them to a high-powered food processor. Process on high for 1 minute until the nuts begin to break down into a coarse meal.
3. Scrape down the sides of the food processor with a spatula, then continue processing for another 3 minutes. The mixture will go from coarse to creamy as the natural oils release.
4. Add the maple syrup, sea salt, and melted coconut oil to the food processor. Process for an additional 2 minutes until the mixture is smooth and homogenous. If the butter is too thick, add 1 more tablespoon of coconut oil and process again.
5. Transfer the mixed nut butter to a clean, airtight jar and let it cool to room temperature before sealing. This helps prevent condensation and extends shelf life.

Creating your own mixed nut butter yields a luxuriously smooth spread with a deep, roasted flavor and a hint of natural sweetness. Try swirling it into oatmeal or using it as a base for a savory satay sauce to elevate your meals.

Sweetened Condensed Milk Nut Butter

Gathering the simplest ingredients can lead to the most delightful creations, and this Sweetened Condensed Milk Nut Butter is no exception. Perfect for those who love a touch of sweetness in their spreads, this recipe combines the creamy richness of condensed milk with the earthy depth of nuts for a spread that’s irresistibly smooth and versatile.

Ingredients

• 1 cup of creamy, unsalted almond butter
• 1/2 cup of sweetened condensed milk, thick and glossy
• 1 tbsp of pure vanilla extract, aromatic and warm
• 1/4 tsp of fine sea salt, to enhance flavors

Instructions

1. In a medium-sized mixing bowl, combine the creamy unsalted almond butter and sweetened condensed milk until the mixture is smooth and homogenous.
2. Add the pure vanilla extract and fine sea salt to the mixture, stirring continuously to ensure even distribution of flavors.
3. Transfer the mixture to a clean, airtight jar, pressing down lightly to remove any air bubbles for a smoother texture.
4. Store the jar in the refrigerator for at least 2 hours to allow the flavors to meld and the butter to thicken slightly for optimal spreadability.

Let this Sweetened Condensed Milk Nut Butter be your go-to for morning toast, a dip for fresh fruit, or a decadent layer in your next dessert creation. Its velvety texture and balanced sweetness make it a versatile addition to any pantry.

Savory Herb Nut Butter

Savory Herb Nut Butter is a versatile spread that combines the richness of nuts with the freshness of herbs, creating a perfect balance of flavors. Start by gathering your ingredients to ensure a smooth cooking process.

Ingredients

• 2 cups raw, unsalted almonds (for a creamy texture)
• 1/4 cup fresh rosemary leaves (finely chopped for aromatic flavor)
• 1/4 cup fresh thyme leaves (for a subtle earthy note)
• 3 tbsp rich extra virgin olive oil (to enhance smoothness)
• 1 tsp finely ground sea salt (to balance the flavors)
• 1/2 tsp freshly ground black pepper (for a slight kick)

Instructions

1. Preheat your oven to 350°F (175°C) to roast the almonds for enhanced flavor.
2. Spread the almonds evenly on a baking sheet and roast for 10 minutes, or until they are lightly golden and fragrant.
3. Allow the almonds to cool for 5 minutes before transferring them to a food processor.
4. Process the almonds on high speed for 5 minutes, scraping down the sides every minute, until a smooth butter forms.
5. Add the finely chopped rosemary, thyme, olive oil, sea salt, and black pepper to the food processor.
6. Process for an additional 2 minutes, or until all ingredients are fully incorporated and the mixture is creamy.
7. Transfer the savory herb nut butter to an airtight container and store in the refrigerator for up to 2 weeks.

Lightly spread this savory herb nut butter on warm toast for a quick breakfast, or use it as a flavorful base for sandwiches. The combination of roasted almonds and fresh herbs offers a delightful texture and a burst of flavor in every bite.

Conclusion

Luscious and varied, these 20 nut butter recipes are your ticket to healthy, tasty snacking. Whether you’re a peanut butter purist or an almond butter adventurer, there’s something here to delight your taste buds. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious creations too. Happy snacking!

Bella Bacinos