This recipe for Rice Cake Cereal with Cinnamon is the perfect snack to munch on or a topping to a breakfast bowl. Not only is it easy to make, it's healthy and filled with nutritious ingredients.
- 6 Plain Rice Cakes, see FAQ for the ones I use
- 2 tbsp Honey
- 2 tsp Cinnamon
- 1/4 cup Pumpkin Seeds
- 1/2 cup Raw Almonds, chopped
Preheat the oven to 350 degrees F
Break the rice cakes into little pieces/chunks
Line a baking sheet with aluminum foil and spray with nonstick. I use coconut oil spray
Add the crushed rice cakes to a mixing bowl
Pour over the pumpkin seeds, chopped almonds and add the cinnamon
Gently mix until fully combined and spread in an even layer on the pan
Drizzle honey over all the pieces (will be about 2 tbsp total)
Put in the oven and bake for about 20 min
Remove from the oven when the pieces have caramelized from the honey and are slightly toasted/crisp
The rice cakes should have formed chunks with the other ingredients
Enjoy the Rice Cake Cereal on it's own, with milk or as a topping to your favorite breakfast bowl (see suggestions in FAQ section!)
Calories: 180kcal, Carbohydrates: 20g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Sodium: 2mg, Potassium: 180mg, Fiber: 3g, Sugar: 12g, Vitamin A: 5IU, Vitamin C: 0.2mg, Calcium: 58mg, Iron: 1mg