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+ servings
rice cake cereal in a bowl

Rice Cake Cereal with Cinnamon

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 3 servings
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.

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

Instructions
 

  • 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!)

Nutrition

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
Author: Jessica Selensky
Course: Breakfast, brunch, Snack
Cuisine: American
Keywords: easy granola, gluten free breakfast, gluten free granola, healthy granola, oat free granola, rice cake granola, rice cakes