Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 rice cake with toppings
- Calories: 150
- Sugar: 12g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8mg
