I love this recipe because it turns simple pantry staples into a delicious, comforting treat in under 30 minutes. The warm cinnamon apples pair beautifully with the crispy rice cakes, and I can easily adjust the sweetness or toppings to suit my mood. Whether I’m craving something healthy or indulgent, these apple cinnamon rice cakes always hit the spot. Plus, they’re gluten-free, easy to make dairy-free, and perfect for both adults and kids.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 4 medium apples, peeled, cored, and sliced 2 tablespoons sugar (or honey, for a healthier option) 1 teaspoon ground cinnamon 6 rice cakes (plain or lightly salted) 2 tablespoons butter (or coconut oil, for a dairy-free version) Optional toppings: Greek yogurt, nuts, or maple syrup
Directions
Prepare the Apples: I combine the sliced apples, sugar, and cinnamon in a mixing bowl and toss them until the apples are evenly coated.
Cook the Apples: In a skillet over medium heat, I melt the butter, then add the apple mixture and cook for about 5–7 minutes until the apples turn tender and slightly caramelized.
Toast the Rice Cakes: While the apples cook, I toast the rice cakes in a toaster or on a dry skillet for a few seconds on each side until they’re crisp and warm.
Assemble the Rice Cakes: I top each rice cake with a generous scoop of the warm apple mixture, spreading it evenly to the edges.
Add Toppings: For an extra special touch, I add a dollop of Greek yogurt, sprinkle some chopped nuts, or drizzle a little maple syrup over the top.
Serve Warm: I enjoy them right away while the apples are warm and fragrant—the crisp rice cakes contrast beautifully with the soft, sweet apples.
I sometimes swap the apples for pears or peaches for a fruity twist.
For a nutty version, I spread a thin layer of almond or peanut butter on the rice cake before adding the apples.
When I want a fall-inspired dessert, I add a dash of nutmeg or cloves to the apple mixture.
For a vegan version, I use coconut oil and drizzle with maple syrup instead of honey.
I’ve also added a spoonful of granola on top for extra crunch—it’s perfect for breakfast.
Storage/Reheating
I store any leftover cooked apples in an airtight container in the refrigerator for up to 3 days. When I’m ready to serve, I reheat them gently in a skillet or microwave until warm, then assemble fresh rice cakes. I avoid pre-assembling because the rice cakes can soften over time. These are best enjoyed freshly made while the apples are warm and the base is crisp.
FAQs
Can I make these ahead of time?
I prepare the cooked apples in advance, then assemble the rice cakes right before serving to keep them crispy.
What apples work best?
I like using firm, slightly tart apples like Honeycrisp or Granny Smith because they hold their texture while cooking.
Can I use flavored rice cakes?
Yes, lightly salted or plain rice cakes work best, but caramel or cinnamon-flavored ones make a sweeter variation.
How do I make them vegan?
I use coconut oil instead of butter and maple syrup instead of honey for a fully vegan option.
Can I skip the sugar?
Yes, I can use only cinnamon or add a bit of applesauce for natural sweetness.
Can I use apple pie spice instead of cinnamon?
Absolutely. Apple pie spice adds a warm blend of flavors that complements the apples beautifully.
Can I serve this cold?
Yes, but I prefer serving it warm because the flavors of cinnamon and apples are more aromatic when heated.
How do I prevent the rice cakes from getting soggy?
I always assemble them right before eating and avoid letting the apples sit on top too long before serving.
What can I serve with these?
I like pairing them with a cup of tea, coffee, or warm apple cider for the perfect cozy snack.
Can I make a dessert version?
Yes! I drizzle melted dark chocolate over the top and add crushed nuts for a sweet, decadent twist.
Conclusion
These apple cinnamon rice cakes are the perfect quick treat when I want something warm, satisfying, and full of fall flavor. I love how the tender apples and cinnamon pair with the crunch of the rice cake for a snack that feels both healthy and indulgent. Simple, customizable, and ready in minutes, this recipe has become one of my go-to comfort bites—perfect any time I need a little sweetness in my day.
These apple cinnamon rice cakes combine warm, cinnamon-spiced apples with crispy rice cakes for a quick, cozy snack that tastes like mini apple pies. They’re light, flavorful, and perfect for breakfast, dessert, or an afternoon treat.
Ingredients
4 medium apples, peeled, cored, and sliced
2 tbsp sugar (or honey for a natural option)
1 tsp ground cinnamon
6 rice cakes (plain or lightly salted)
2 tbsp butter (or coconut oil for dairy-free)
Optional Toppings: Greek yogurt, chopped nuts, or maple syrup
Instructions
In a bowl, toss the sliced apples with sugar and cinnamon until evenly coated.
Heat butter in a skillet over medium heat. Add the apples and cook for 5–7 minutes, stirring occasionally, until tender and lightly caramelized.
While apples cook, toast the rice cakes in a toaster or on a dry skillet for a few seconds per side until crisp and warm.
Top each rice cake with a generous scoop of warm apples, spreading evenly to the edges.
Add desired toppings—Greek yogurt, chopped nuts, or a drizzle of maple syrup.
Serve immediately while the apples are warm and fragrant for the best texture and flavor.
Notes
Swap apples for pears or peaches for a fruity variation.
Spread almond or peanut butter on the rice cakes before adding apples for a nutty twist.
Add a pinch of nutmeg or cloves for extra fall spice.
Use coconut oil and maple syrup for a vegan version.
Top with granola for added crunch—perfect for breakfast.
