Roasted Maple Cinnamon Almond Butter

I felt like some super crunch action this morning.  Cereal time!!  The big round flakes was some type of Nature’s Path brand…but I can’t think of what kind it was…Oat Flakes maybe?  I sprinkled Raspberry

Galaxy Granola on top.  Definitely the CRunch I was craving.

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My cereal was soaked in So Delicious unsweetened coconut milk.  I’m all for super crunchy, low sugar cereals, but this was a bit bland.  I wanted to slice a banana on top but they were under-ripe.  A banana totally would have saved it!  I ate about 3/4.  I also ate 1/2 vegan blueberry muffin and then a lot of sampling of the following creation.

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Almonds!!!  Time to make round 2 of homemade almond butter. Previously, I made a Crunchy Chia Almond Butter and a Vanilla Bean Almond butter.  They were good, but do not compare to the following.

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Roasted almonds with maple syrup.  It was hard to not eat all of these.

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They smelled fantastic.

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Time for some processing!

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The creaminess begins but takes many more bowl scrape-downs until it’s complete :)

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This is all I’ve been able to think about all day long.  I made it at about 10:30am this morning and have been sampling it every since.  You know, to make sure it’s still edible ;)  As I’ve talked about before, I like almond butter but it’s definitely not my favorite.  I love peanut butter a whole lot more.

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However…This was THEE tastiest nut butter I have ever had.  Insanity, I know.  So you want the recipe?  Okay okay, here you go!!

Nut butters are really easy to make.  You really don’t


a recipe to whip up a batch…but you miiight just want to follow this one!

Print Recipe!

Roasted Maple Cinnamon Almond Butter

*Updated – 4/21/15*

  • 2 cups raw almonds 
  • 5 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 - 1/2 teaspoon fine grain sea salt

Preheat your oven to 300° F.

Line a large rimmed baking sheet with parchment paper (to avoid a very sticky mess). Do not use foil or wax paper.

Place almonds on the pan in an even layer and toss with the maple syrup to coat.

oast for about 15 - 20 minutes, stirring after 10 minutes until the skins are golden. They brown a bit after removing from the oven, so watch closely. Let cool for 10 minutes. While still warm, place in your food processor with the cinnamon, vanilla, and salt and turn on. Let process until you have smooth and creamy nut butter. This can take 10-15 minutes due to the maple syrup. Scrape the sides and bottom frequently to help move it along.

Scrape into a jar and let cool to room temperature before sealing. Keep for about 1 month in a cool pantry or in the fridge for 2-3 months (thickens if refrigerated).


  • The 2 cup amount of almonds works best in a heavy duty, 12-cup food processor. If you have a 7 or 9 cup, I would reduce the recipe in by a quarter or half. 
  • If your nut butter turns to a thick paste but won't smooth out as much as you'd like, simply add 1/2 - 1 tablespoon oil of your choice (I like to use coconut) to help get things moving.
  • You want to process your almonds when they're warm, not hot. If they're fully cooled it's much harder to turn into nut butter because of the maple syrup.
  • If your food processor blade is a few years old and well-used (check to see if some of the teeth are bent on the blade) you may want to replace your blade before trying this. I recently had to do this after using the same blade for 5 years.
  • Do not use a mini food processor.
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I use Grade B maple syrup.  Yes, maple syrup is expensive, but it is so worth it.  Make sure to store it in your fridge once you’ve opened it.  If you have a health food store around you, chances are you can buy maple syrup in bulk, which is SO convenient.  Definitely a money saver.

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Has anyone tried this brand before?  This flavor was pretty decent but still don’t love this brand of Kombucha in general.

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Lunch!!  I ate up the last little bit of the

millet black bean burgers

on a huge bed of GREEN. 


inspired me to do this with the leftover!  I threw the remains of the mix in a pan to get it crispy.  Then I topped it on a mix of kale and mixed greens along with about 1/4 of a large avocado.  YUM.  My dressing was olive oil, nutritional yeast, salsa, s+p.  The only thing missing were tortilla chips for some crunch!

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With a side of plain yogurt + a kiwi.  I got a tub of Stonyfield Plain yogurt and it’s just soooo boring compared to the Greek.  I was trying to save money and this was on sale, but I won’t be buying it again.  Blegh!

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I worked today and decided to pack my dinner to go.  I love having all of the options to choose from while working at Whole Foods, however it does add up!

Obviously, the almond butter played a large role in my dinner decisions.

  1. WF small batch organic sourdough bread
  1. ~2T Roasted Maple Cinnamon Almond Butter [to.die.for.]
  1. 1/2 banana that I found in the fridge – Could have used this on my cereal but forgot about it…better on the samich!

Although this looks like nutritionally deficient white bread, Sourdough is pretty good for you!  This brand has 4g protein per slice.  Sourdough also has a low glycemic index rating, so it won’t give you a carbo-load crash and will also take longer to digest, keeping you fuller longer.

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Move over


Nut Butter, there’s a new kid in town!!  No joke, this should probably be illegal…someone please make it and tell me what you think!!

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SF Oikos Strawberry is one of my favorite yogurts.  I think it is waaaaay better than Chobani, which I find overly sweet.  Crunchy pink lady apple was eaten as a snack.

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Something exciting happened today…

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I got a new toy :)  More on that soon!!

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Work is EXhausting.  Yowza!  My legs are achy and my feet are super sore.  Definitely did not need a workout with working 2 days in a row.  Someone asked if I posted yesterday’s post at 3:30am.  That was probably East Coast time.  I posted at about 1:30am and tonight I’m posting at 2am.  I didn’t get home from work until midnight.  When I got home I ate about 4 snacks obviously including some almond butter.  It’s already half gone.  Ooops.