Cooler Kitchen LOVES peanut butter! We bake with it and add it to smoothies, use it as a base for sauces or in pastas, we smear it on apples and crackers, and almost every weekday morning before work, Julie eats a slice of whole wheat toast with PB for breakfast.
It was high time to take a stab at making our peanut butter at home, and preliminary recipe searches online revealed that this would not be difficult at all. With a sturdy food processor, you can just throw all of the ingredients together and process until it is the consistency that you prefer.
We used coconut oil, which added a nice subtle sweetness, but we hear that vegetable oil is a little better and maintains a solid consistency for longer if you are storing it for a while.
Here’s a shot of Julie’s favorite weekday morning brekkie. Enjoy!
- 2 cups Roasted, Unsalted Peanuts
- 2 TBS oil of your choice
- 2 TBS sweetener like Agave, Maple
- Syrup, or honey
- Pinch of salt, to taste
- Place all ingredients in a food processor. Process on high, pushing the sides down with a spatula every so often, until desired consistency is achieved. Store in a jar in the fridge.