Takes 5 mins and one ingredient to make peanut butter and instant peanut milk

Ingredients

• 1 cup Dry Roasted Peanuts (Roasted on low flame, skins removed by rubbing with a cloth)
• 0.5 cup Peanut Butter (Made from the roasted peanuts blended until smooth)
• 0.5 cup Oats Flour (Blend rolled oats in a blender until fine; can substitute almond or coconut flour)
• 2 tbsp Honey (Can replace with maple syrup for a vegan version)
• 1 pinch Salt
• 1 dash Cinnamon Powder (Optional, adds warm flavor)

Instructions

1. Roast Peanuts

   Heat a saucepan over low flame and add the raw peanuts. Stir constantly for about 5 minutes until they turn golden and fragrant.

   Time: PT5M

2. Remove Peanut Skins

   Transfer the hot peanuts onto a clean cloth, let them cool slightly, then rub the cloth to strip off most of the skins.

   Time: PT2M

3. Blend into Peanut Butter

   Place the roasted peanuts in the blender and blend on high speed for about 2 minutes until a smooth, creamy butter forms.

   Time: PT2M

4. Prepare Oats Flour

   If not using pre‑made oat flour, add rolled oats to the blender and pulse until a fine powder forms (about 30 seconds).

   Time: PT2M

5. Combine Ingredients

   In a mixing bowl, combine the homemade peanut butter, oat flour, honey (or maple syrup), pinch of salt, and optional cinnamon. Stir until a uniform dough forms.

   Time: PT2M

6. Roll Balls

   Using your hands, scoop about 1‑inch portions of the mixture and roll them into smooth balls.

   Time: PT5M

7. Store

   Place the balls on a plate or baking sheet. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

   Time: PT0M

Nutrition Facts

Calories

170

Protein

5.5 g

Carbohydrates

5 g

Fat

11 g

Fiber

1.3 g