Currently, there are 10 jars of nut butter sitting in my cabinet.
1. Cinnamon Raisin Swirl from Peanut Butter and Company
2. Mighty Maple from Peanut Butter and Company
3. Nutella – yes, that counts, hazelnuts!
4. Unsalted cashew butter, store brand
5. Pumpkin Spice from Peanut Butter and Company
6. Extra Crunchy Skippy
7. Smooth Jif
8. Brownie Batter from D’s Naturals
and now, chocolate protein walnut butter and plain walnut butter
It started with an email from The Peanut Principle telling me about their year of sale or coupon, regardless, I sighed because 1. I have a lot of jars in the cabinet and 2. I didn’t really need to spend the money on more right now. JP and I were getting dinner ready and I asked him if he thought we would have time to try to make our own this weekend.
He immediately turned to the cabinet and grabbed a full bag of whole shell walnuts and said “could we use this?” Yep. Yep, we could.
So I looked online so see if there was any magic to making nut butter and you know what, there’s not. So we played around and gave it a go.
Here’s What You’ll Need
- Food processor
- 1 to 2 cup of nuts, unsalted
- optional – salt
- optional – protein powder, we used Chocolate Cupcake from PEScience
- optional – Hershey’s chocolate syrup
- optional – vanilla extract
- Pick your nut! I know, I know, but you need to decide what butter you want. I chose walnuts.
- If your nuts are already shelled, you can add between 1 to 2 cups to your food processor. If they’re not shelled, shell them and make sure that all the piece of shell and inner skin are removed.
- Pulse your food processor on chop for a few minutes before switching to grind. If your food processor doesn’t have multiple settings or has numbered settings you will want to processor the nuts until they are smooth. Scraping the sides every now and then to ensure that all pieces of what may be meal now continue to be ground down.
- When ground to desired smoothness, pour into a jar and store in the fridge.
To make protein infused nut butter
- Make the recipe above and divide in half then add 1 teaspoon vanilla extract.
- Once vanilla is blended in, add a scoop of protein of your choice slowly. We used chocolate frosted cupcake by PEScience, which will cause the nut butter to dry out slightly. I believe all powders would cause the nut butter to dry out though, not just the whey casein blend.
- To combat the dryness of added protein, add a little bit of water. I added 1/2 a tablespoon of water at a time up to about 2 tablespoons of water.
- To enhance the chocolatey-ness of the nut butter or because I wanted to add chocolate sauce… I added 1 tablespoon of Hershey’s syrup and blended.
Nutrition for a 28g serving of protein walnut butter using 100g of blended nut butter: 12.5F/3.6C/7.1P
I would wait until the next day to put add-ins into the nut butter because this gives the mix time for the oils to separate, which may help with mixing in the protein. Since it is naturally and minimally made, we have had to mix both butters before every use so that oils are mixed thoroughly.
The only thing that I can say about overnight oats is that I wish I had made these sooner. I started making them last month. I believe it’s because I was nervous about having too much nut butter in the container and going out of my macros. Well, I won’t lie, to ensure that I got all of the cashew butter mixed into my oats that I made last night, I scrapped the last bit of the container and weighed it. The put it back in the container. Obviously, not the point of using the jar, but overnight oats can be measured or not. It’s your preference.
This is my basic recipe for overnight oats. You can add whatever you want, just remember that macros and calories change as the brands or ingredients change, but you’re smart enough to figure that out.
What You’ll Need:
- 1/2 cup rolled or steal cut oats – I used rolled oats because nutritionally there’s not much difference
- 5 ounces of almond milk – I had vanilla Almond Breeze on hand
- 1/2 scoop protein
- cinnamon – optional
- vanilla extract – optional
Measure out a 1/2 cup of oats (or a serving according to your label) in your container.
Add 5 ounces or 2/3 cup of almond milk (you can use any milk, I have a dairy sensitivity to certain products). To measure I used a liquid measuring cup.
Add a little cinnamon to taste and vanilla extract. Stir until cinnamon appears to be well mixed. Add protein powder if desired.
Place in fridge for overnight because you know, they’re overnight oats. I’m sure they could sit for a few hours if you wanted them for later in the day, but overnight allows them to really absorb the milk.
This is the basic recipe that I follow every time I make over night oats. Most oats I will add a nut butter. I keep a million different kinds and flavors in my pantry, and they all have very different nutritional value. So it depends on the day as to which one I use. Below are some photos of oats I have made in the past few weeks. I’ve listed the extra ingredient and the macros for them.
Side note: I add half a scoop of whey/casein blend to my oats for more protein. This makes them thicker, you may need to adjust liquid for protein powders. I have found 2/3 cup is enough for thickness.
Have fun with your flavors!
2T Caramel French Toast Cashew Fit + FF Whip and Cinnamon 17.8F/42.5C/15.5P