how to buttr
five ways to buttr your morning
there’s a specific kind of quiet that happens at 7am when the kettle’s on and there’s a jar of buttr open on the counter. spoon already in. that’s the moment this whole brand is built around — and it’s the reason breakfast is the meal we obsess over most.
we stone-grind every jar in small batches here in dubai, and we eat what we make, every single morning. so this isn’t a list we invented for a blog. it’s five things that have quietly earned a permanent spot on our own counter — with the small, precise technique that turns each one from “fine” into the thing you think about on your commute.
1. almond buttr on warm sourdough
the classic. the one everyone thinks they’ve mastered. most people haven’t — because they spread onto bread straight out of the toaster, the buttr turns to oil, and it slides off the crust into a sad little puddle.
the buttr way: toast a thick slice, then wait. thirty seconds, no more. you want it warm enough to melt the buttr on contact but not hot enough to break it. spread almond buttr edge to edge — the crust is where the crunch and the salt live — then a pinch of flaky maldon on top. that first bite, salt against the sweet-nutty almond, warm bread giving way: that’s the one you’ll be chasing.
why it holds: our almond buttr is just almonds and maldon salt, ground thick. thick enough to sit on the toast instead of vanishing into it. a thinner spread disappears; this one stays exactly where you can taste it.
2. dates, split and filled
the ten-second luxury. press the pit out of a soft medjool with your thumb, open it like a tiny boat, and load it with almond buttr or cashew buttr. it looks like something a pastry chef plated. it took you less time than finding your keys.
the buttr way: the date has to be soft and sticky — it should give when you press it, not fight you. one level teaspoon of buttr per date, no more; the fruit is the sugar, the buttr is the depth, and you want them even. cashew buttr goes rounder and mellow here; almond buttr brings a firmer, nuttier snap.
why it works: the date does the sweetening so the buttr can stay exactly what it is — ground nuts, a little salt, nothing performing for the camera. the whole thing is a fruit and a nut, and it out-classes anything with a wrapper.
3. overnight oats, stirred through
the breakfast that’s ready before you are. the difference between silky overnight oats and a gluey brick is one decision: when the buttr goes in.
the buttr way: rolled oats, a generous splash of almond mylk — roughly one part oats to one and a half parts mylk — and a heaped spoon of peanut buttr folded through before it goes in the fridge, not after. stirred in cold at the start, the buttr loosens slowly overnight and wraps every single oat. wake up, and it’s thick, glossy, and needs nothing else. (add a sliced banana if you’re feeling generous with yourself.)
why it works: peanut buttr creamy is ground smooth, so it melts through instead of clumping. the almond mylk carries it into every spoonful. stir your jar properly first (see below) so what you’re folding in is buttr, not the oil that’s risen to the top.
4. a spoon in your coffee
the one people side-eye until the first sip. a spoon of cashew buttr turns a flat white into something that tastes like it should cost twelve dirhams and come with a doily. no syrup, no barista, no queue.
the buttr way: two routes. quick — stir a teaspoon of cashew buttr into hot coffee and keep going until it loosens and the cup turns silky. better — blend the coffee and buttr for twenty to thirty seconds until it’s frothed and fully emulsified, with a proper crema on top. cashew is the move: it’s the mildest and creamiest of the three. peanut will bully the coffee; almond sits politely in the middle.
why it works: the natural oil in the nut is what gives you that silk and that little crown of foam — the exact same oil that separates in the jar is the thing doing the magic in the cup. nothing wasted.
5. apple and peanut buttr
the after-school hero that never actually grew up, and thank god. slice a cold, crisp apple, dip, repeat until the apple’s gone. still the fastest honest snack on earth.
the buttr way: a tart, firm apple with real bite — a soft mealy one can’t carry it. and this is the one place we’ll always choose peanut buttr crunchy over creamy: those pieces of peanut against the apple’s snap is the entire, ridiculous pleasure of it.
why it works: cold, sweet, crunchy meets warm, salty, rich. two ingredients, two minutes, zero washing up. some things peaked at age eight and simply refuse to be improved.
the one habit that makes all five better
every one of these begins with a properly stirred jar. real stone-ground nut buttr separates — a layer of natural oil rises to the top — and that’s the badge of the real thing, not a fault. before your first spoon, run a butter knife down the sides and fold the oil back through until it’s even and glossy. skip it, and your first slice of toast drinks all the oil while the bottom of the jar dries into cement. we broke the whole thing down in why your nut buttr separates — and why that’s the good sign.
frequently asked
which buttr should i start with?
almond buttr and peanut buttr creamy are the two workhorses — between them they’ve got toast, dates, oats and coffee covered. add cashew buttr when you want something milder and rounder, especially stirred into that coffee.
fridge or cupboard?
a cool cupboard keeps it soft and spreadable. the fridge firms it up and slows the separation, but you’ll be working harder to spread it cold. both are fine — it’s purely whether you like it soft or firm.
crunchy or creamy for these?
creamy for anything you spread or stir — toast, oats, coffee. crunchy for anything you bite into, like apple slices. we settle the whole debate in crunchy or creamy: which peanut buttr are you.
five ways, one jar, made fresh in dubai and delivered across the uae. now go open something. shop the pantry →