Why You’ll Love This Recipe
- Warm gingerbread flavor in every bite
- Easy homemade spread with simple ingredients
- Perfect for holiday breakfasts and snacks
- Great on toast, fruit, oatmeal, or pancakes
- Naturally sweetened with molasses and maple syrup
- Customizable with different nuts and spices
- Delicious for meal prep and gifting
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- almond butter or cashew butter
- molasses
- maple syrup or honey
- ground ginger
- cinnamon
- nutmeg
- cloves
- vanilla extract
- salt
Optional additions:
- chia seeds
- crushed pecans
- cocoa powder
- coconut sugar
Directions
- Add the nut butter, molasses, maple syrup, ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt to a mixing bowl.
- Stir thoroughly until smooth and fully combined.
- Taste and adjust sweetness or spices as desired.
- If the mixture is too thick, stir in a small amount of warm water or milk until spreadable.
- Transfer the gingerbread nut butter to a sealed jar or container.
- Serve immediately or refrigerate for later use.
Servings and timing
- Servings: About 12 tablespoons
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
Variations
- Use peanut butter for a richer flavor.
- Add cocoa powder for a chocolate gingerbread version.
- Stir in crushed nuts for texture.
- Use pumpkin spice blend instead of individual spices.
- Add a pinch of cardamom for extra warmth.
- Mix in chia seeds for added nutrition.
Storage/Reheating
Store gingerbread nut butter in an airtight container in the refrigerator for up to 2 weeks.
Stir before serving if separation occurs.
For easier spreading:
- Let it sit at room temperature for a few minutes before using.
FAQs
What type of nut butter works best?
Almond butter and cashew butter both work wonderfully for this recipe.
Does it taste strongly like molasses?
The molasses gives classic gingerbread flavor but is balanced by the nut butter and spices.
Can I make this vegan?
Yes, simply use maple syrup instead of honey.
What can I spread this on?
Toast, waffles, pancakes, oatmeal, apples, bananas, and crackers are all great options.
Can I use homemade nut butter?
Yes, homemade nut butter works perfectly.
Is this recipe very sweet?
It has a lightly sweet and warmly spiced flavor.
Can I freeze gingerbread nut butter?
Yes, store it in a freezer-safe container for up to 2 months.
How can I make it thinner?
Add a little warm milk or water and stir until smooth.
Can I use sunflower seed butter?
Yes, sunflower seed butter is a great nut-free alternative.
What pairs well with gingerbread nut butter?
Apple slices, bananas, oatmeal, toast, and warm baked goods pair beautifully.
Conclusion
Gingerbread Nut Butter is a rich and cozy spread filled with warm holiday spices and creamy nutty flavor. Easy to make and endlessly versatile, it’s perfect for adding festive comfort to breakfasts, snacks, and desserts. Whether spread on toast or stirred into oatmeal, this homemade gingerbread-inspired spread is a delicious seasonal favorite.
PrintGingerbread Nut Butter
This Gingerbread Nut Butter is a creamy and cozy spread filled with warm holiday spices, molasses, and rich nutty flavor. Perfect for toast, oatmeal, fruit, or pancakes, it adds festive gingerbread flavor to breakfasts and snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 tablespoons
- Category: Spread
- Method: Mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup almond butter or cashew butter
- 2 tbsp molasses
- 2 tbsp maple syrup or honey
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional additions: chia seeds, crushed pecans, cocoa powder, coconut sugar
Instructions
- Add the nut butter, molasses, maple syrup, ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt to a mixing bowl.
- Stir thoroughly until smooth and fully combined.
- Taste and adjust sweetness or spices as desired.
- If the mixture is too thick, stir in a small amount of warm water or milk until spreadable.
- Transfer the gingerbread nut butter to a sealed jar or container.
- Serve immediately or refrigerate for later use.
Notes
- Almond butter and cashew butter create the smoothest texture.
- Maple syrup keeps the recipe vegan while adding natural sweetness.
- Add cocoa powder for a chocolate gingerbread flavor variation.
- Sunflower seed butter works well as a nut-free alternative.
- Store in the refrigerator for up to 2 weeks in an airtight container.
- Stir before serving if natural separation occurs.
- Allow refrigerated nut butter to sit at room temperature for easier spreading.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 110 kcal
- Sugar: 4 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
