Are you ready for the recipe of your new favorite nutbutter? Not kidding….this stuff will knock your socks off! With the first taste of the sweet cinnamon flavor; you’ll know exactly why this nutbutter is called Snickerdoodle Cashew Butter.
For those of you that don’t have the patience to make peanut or almond butter, cashew butter is for you. The cashews process much faster than other nuts I’ve tried. It only took me about 10 minutes from start to finish. If you would like a more detailed tutorial of how to make nutbutter, you can view my Coconut Almond Butter post. If peanut butter is your thing, you might want to check out how to make the best peanut butter…EVER!
Just try to keep your fingers out of the jar of this cinnamon cashew butter!
- 2 cups cashews (I used raw & unsalted.) If you want crunchy cashew butter, you'll need about 1/2 cup more of cashews.
- 1 tbsp coconut oil, melted
- 1 tbsp cinnamon
- 2 tsp maple syrup
- couple of pinches of salt
- Process cashews in a food processor on high for about 1 minute and then add the oil.
- Continue to process cashews for another minute and add cinnamon, salt and maple syrup.
- Process until you get nutbutter to desired consistency. You may think, there is no way the nutbutter will get smooth, but just keep processing and I promise it will smooth out. The nutbutter may roll up in a ball, but don't worry just keep on processing it.
- Once nutbutter is of desired consistency (for a super smooth consistency, process longer) for crunchy cashew butter, add 1/2 cup of cashews and pulse a few times.
After you have your cashew butter made, don’t eat it all in one sitting. Save a little for Snickerdoodle Oats!
I got the idea for these Snickerdoodle Oats from Katie’s Snickerdoodle Oatmeal and I used her voluminous oat trick. The voluminous oat trick involves adding extra liquid to the oats before cooking. It worked really well. I followed Katie’s recipe and used all water, but next time I will try using 1/2 water with 1/2 almond milk to add a bit more thickness. I followed Katie’s recipe really closely, but here’s my version…..
A huge bowl of cinnamon sweet oats!
- 1/2 cup rolled oats
- 1-and-a-1/2 cups liquid for soaking oats (I used water, but will use a combo of milk and water next time I try this recipe.)
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- Splash of unsweetened vanilla almond milk (or milk of choice)
- Sweetener to taste (I use 1 to 2 packets of stevia.) (optional)
- fruit (optional)
- Snickerdoodle Cashew Butter (optional, but really a MUST) ;)
- Combine your oats and liquid in a microwavable bowl. Microwave oats (or cook over the stove-top) for about 3-4 hours and before all of the liquid has been absorbed. Watch your oats closely in the last minute of cooking....they easily over flow. You might have to stop and start your microwave a few times.
- Allow oats and liquid to sit in the refrigerator (uncovered) for at least 3 hours before you're ready to eat. I mixed mine the night before and stored in the refrigerator until the next morning.
- Take oats out of the fridge about 10 minutes before you're ready to eat, to take the chill off. If you prefer, heat in the microwave for about 1 minute.
- Add all the yummies....cinnamon, salt, vanilla, almond milk, sweetner, fruit, and snickerdoodle cashew butter.
If you’re now in the mood for actual snickerdoodles, check out my two snickerdoodle recipes.
Something to think about……
Have you ever tried cashew butter?
Have you ever made your own nutbutter?
What’s your go-to nutbutter?
Have a fantabulous Thursday and join me back here on Friday for Link Love! I’m really excited about the links that I have from this week, to share with you. They’re good….don’t miss them!!