Kaush's Homemade Peanut Butter Recipe (No Emulsifiers, No Hidden Sugar)

I have always loved peanuts. Growing up, my grand mum cooked with groundnut oil, we always made sure our poha had a generous tempering of peanuts and we always had salted peanuts as a snack when there was a cricket match happening on TV. But somehow, I’ve never enjoyed peanut butter, until I made it myself.

My husband is a marathoner, and was looking to order a new jar of peanut butter online. We found a lot of options, none of them clean- most of them had emulsifiers and stabilisers in them with hidden sugars. I decided to make my own. An American classic, redefined and made with local Indian Ingredients. I used Moringa powder from our farm in Alibaug, Indian honey and Gramiyaa’s Coconut Oil for that added earthy flavour. Here’s the recipe!

Ingredients for Homemade Peanut Butter

Peanuts - 150 grams
Gramiyaa Wood Cold Pressed Coconut Oil - 30 grams
Sea salt - 2 grams
Moringa powder - 2 teaspoons
Cinnamon powder - 1 teaspoon

How to Make Homemade Peanut Butter

• Toast peanuts in a pan or oven at 150°C for 10–15 minutes, until evenly golden.

• Let them cool completely. If using peanuts with skin, rub them off once cool.

• In a mixer jar, add peanuts, sea salt, and 1–2 tsp of Gramiyaa coconut oil. Add moringa and cinnamon powders for extra layers of flavour (optional).

• Grind for 30 seconds to get a coarse mix. Grind again till it starts to form a paste. Add more oil if needed, and blend till smooth.

• Transfer to a clean, dry jar and refrigerate.

Serve on toast and sandwiches, or just as a pre-workout snack!

Connect with Kaush here. She runs Ample, a Supper Club in Kalyani Nagar, Pune. Every meal has 8 curated diners, forming part of a food community that encourages conversations around food. As an ingredient-forward brand, Ample delivers subtle but bold flavours inspired by her experiences across India, Chicago, & Tuscany.

Why Cold Pressed Coconut Oil Works in Peanut Butter

Adding a small amount of oil to homemade peanut butter helps the blending process and gives you a smoother, more spreadable texture. Most recipes suggest neutral oils, but the choice of oil matters.

Kaush uses Gramiyaa's Wood Cold Pressed Coconut Oil, and it earns its place here for two reasons. First, the flavour: wood cold pressed coconut oil has a mild, natural coconut note that pairs cleanly with roasted peanuts, not overwhelming, just present. Second, the process: cold pressing retains the oil's natural composition without the heat, chemicals, or refining that strips away what makes it worth using in the first place.

If you've been making homemade nut butters with refined coconut oil or a generic vegetable oil, it's worth switching. Same function, better ingredients.

→ Shop Gramiyaa Wood Cold Pressed Coconut Oil

Why Make Peanut Butter at Home?

Most jars on store shelves have more going on than just peanuts. Emulsifiers, stabilisers, refined vegetable oils, and hidden sugars are standard additions, not because they make it taste better, but because they make it last longer on a shelf and look uniformly smooth. When you make it at home, you decide what goes in. No trade-offs.

Homemade peanut butter is also genuinely easy, roast, cool, and blended. That's the whole process. The only ingredient you actually need is peanuts. Everything else is a flavour choice, which is exactly how Kaush approached it.

Frequently Asked Questions

Does homemade peanut butter need to be refrigerated? 

Yes. Since it has no preservatives or stabilisers, homemade peanut butter should always be stored in the fridge in a clean, airtight jar. It keeps well for 3–4 weeks.

Why is my homemade peanut butter separating? 

Oil separation in natural, additive-free peanut butter is completely normal, it's actually a sign there's nothing artificial holding it together. Just stir it back before using. Refrigerating it slows separation down considerably.

Can I make peanut butter without adding oil? 

Yes. If your peanuts are well-roasted, they release enough natural oil during blending to come together on their own. Adding a little cold pressed oil just speeds up the process and gives you a creamier result, especially with smaller quantities.

How long does homemade peanut butter last? 

Stored in a clean, airtight container in the fridge, homemade peanut butter typically lasts 3–4 weeks. Always use a dry spoon to avoid introducing moisture.

Is homemade peanut butter healthier than store-bought? 

It depends on what you put in it, but the baseline advantage is knowing exactly what you haven't added. No emulsifiers, no hydrogenated oils, no stabilisers, no hidden sugars. Peanuts, salt, and a good oil. That's it.

Can I use groundnut oil instead of coconut oil? 

Absolutely. Gramiyaa's Wood Cold Pressed Groundnut Oil is a natural fit here,  it's pressed from the same nut, so the flavour is seamless and the result is just as smooth. Use 1–2 tsp in place of coconut oil.