Rice Cake Breakfast Ideas with Nut Butter and Fruit
Quick, gut friendly, and endlessly customizable, these rice cake breakfast ideas pair crunchy rice cakes with creamy nut butter and vibrant seasonal fruit. Ideal for gluten free diets, clean eating, or busy mornings nutritious has never been this easy or delicious.
Equipment
- butter knife or small spatula
- cutting board
- fruit knife
- serving plate or board
Ingredients
- 2 plain or brown rice cakes
- 2 tbsp nut butter (almond, peanut, sunflower, or cashew)
- 1 banana, sliced
- 1/4 cup blueberries or strawberries, sliced
- 1 small pear or apple, thinly sliced
- 1 tsp chia seeds or pumpkin seeds (optional)
- 1 tsp honey or maple syrup (optional)
- 1/4 tsp cinnamon (optional)
Instructions
- Choose your rice cakes (plain, brown rice, or unsalted) and place them on a plate or board.
- Spread 1 tablespoon of your favorite nut butter over each rice cake evenly.
- Top with sliced banana, berries, apple, or pear — use whatever fruit is in season.
- Sprinkle with chia seeds, cinnamon, or pumpkin seeds. Drizzle with honey or maple syrup if desired.
- Serve immediately for best crunch. Optional: Wrap in parchment for a breakfast on the go.
Notes
Use brown rice cakes for a low glycemic option. Add chia seeds, cinnamon, or a drizzle of honey for extra nutrients and flavor. For kids, pre-assemble and wrap in parchment for a mess-free breakfast on the go. Athletes can double the nut butter or pair with a protein shake.
Nutrition
Calories: 290kcalCarbohydrates: 32gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 50mgPotassium: 370mgFiber: 5gSugar: 11gVitamin A: 80IUVitamin C: 5mgCalcium: 40mgIron: 1.2mg
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