Skippy peanut butter contains inflammatory hydrogenated seed oils (cottonseed, soybean, rapeseed/canola) plus refined sugar and processed salt. DIY version eliminates all seed oils, uses organic coconut oil for texture, and provides cleaner ingredients without hydrogenated fats.
Based on: Skippy Creamy Peanut Butter
· Makes approximately 30 servings
· Serving: 33g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Skippy Creamy Peanut Butter from Skippy often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic roasted peanuts
900g (about 6 cups) · Organic dry roasted peanuts, no salt (5 lb bulk bag)
Primary ingredient providing protein, healthy fats, and classic peanut butter flavor and texture
Unrefined sweetener providing subtle caramel notes instead of refined white sugar
Organic sea salt
6g (about 1 teaspoon) · Redmond Real Salt, 26 oz pouch
Unrefined mineral salt to enhance flavor and balance sweetness
Instructions
Step 1. Ensure your organic roasted peanuts are completely cool and dry before processing. Measure out exactly 900g (about 6 cups) of peanuts. Any moisture will cause the butter to seize or become grainy, so avoid using peanuts straight from the oven if you roasted them yourself.
Step 2. Add the measured peanuts to a high-powered food processor or high-speed blender (Vitamix works well). Process continuously for 2-3 minutes until the peanuts break down into a coarse meal, then into a thick paste. Stop and scrape sides every 30-45 seconds to ensure even processing. The mixture will look dry and clumpy at first - this is normal.
Step 3. While the processor runs, gently warm 60g (4 tablespoons) of refined coconut oil until just melted (not hot) - about 30 seconds in microwave or 1-2 minutes in a small saucepan over low heat. The oil should be liquid but not steaming, as hot oil will cause the peanut oils to separate.
Step 4. With the processor running, slowly drizzle in the melted coconut oil through the feed tube over 30 seconds. Continue processing for 1-2 minutes until the mixture becomes creamy and smooth. The texture should transform from thick paste to flowing butter - this is when you know the oils are properly emulsified.
Step 5. Add 45g (3.5 tablespoons) of organic coconut sugar and 6g (1 teaspoon) of Redmond Real Salt to the processor. Pulse 5-6 times to incorporate, then process for 30-60 seconds more until completely smooth and evenly distributed. Taste and adjust sweetness or salt if needed - some prefer slightly more salt to balance the natural peanut oils.
Step 6. Transfer the finished peanut butter to a clean glass jar or airtight container, leaving about 1/2 inch of headspace. The texture will be slightly more fluid than commercial peanut butter initially but will firm up as it cools. If any oil separation occurs during storage, simply stir before using - this is normal for natural nut butters without emulsifiers.
Storage
Store in refrigerator for up to 3 months or at room temperature for up to 6 weeks. Stir if oil separation occurs. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.20
Cost per serving (store-bought)$0.30
Savings33%
Higher upfront cost due to quality organic ingredients and bulk purchasing, but significant long-term savings. Elimination of inflammatory seed oils and preservatives provides health value beyond cost savings.