Peanut Butter Blueberry Rice Cake Toasts

Rice cake “toast” in 2 minutes! Peanut butter, jammy blueberries, and gluten-free granola on gluten-free rice cakes. Perfect for an easy breakfast or snack! 

I’m not sure when it happened, but I am nocturnal.

I guess it’s just the new quarantine norm, here.

Last night I was up until 1 AM catching up on Jimmy Fallon The Tonight Show: At Home Edition and sending rambling video texts to my gal pals.

I rolled out of bed at 8 AM today slightly disoriented but definitely ready for breakfast.

Luckily, I have these Peanut Butter Blueberry Rice Cake Toasts to wake up to.

This “toast” situation is one you’re going to *want* to stay at home to make.

It’s vegan, gluten-free, oil-free, and refined sugar-free with just four ingredients you have in your pantry and freezer.

And they take 2-minutes to whip up.

Are you a fan of rice cakes?

I first discovered them over a decade ago in my college convenience store.

I used to grab a package of them and munch on them slowly in the campus bookstore before heading to my next class.

I savored every bite, because, well, back then I wasn’t eating a whole lot.

Back then I loved them for reasons that no longer resonate with me– they were low carb, low calorie, and still managed to be satiating.

It took me a while to start to see rice cakes as a delicious pantry-staple outside of my previous disordered eating.

But guys, I’m finally there, and I want to bring you with me.

When I first realized I was going to be stuck (safe!) at home for the foreseeable future, I took my pantry to full capacity.

I bought lots of versatile shelf stable, including many boxes of rice cakes.

The first morning that I was craving toast but didn’t have a loaf of bread, I broke into the rice cakes.

I smeared peanut butter on top, quick-thawed some frozen bluebs, and sprinkled on some granola just because.

I didn’t expect much, but I got a LOT.

Not to be cheesy, but it was basically love at first bite.

I was *floored* at how good this simple combination was and immediately knew I needed to share it with you.

In case you’re in the market for 2-minute whole foods deliciousness, too.

If I could give my college plain-rice-cake munching a word of advice, I would tell her to ditch the scale and LOAD those cakes up with toppings.

To make Peanut Butter Blueberry Rice Cake Toasts, you need:

• brown-rice cakes
• all-natural peanut butter
• frozen blueberries
• gluten-free granola

That’s it!

The secret to this rice cake combo is a sturdy rice cake foundation!

I always use this brand of rice cakes, made gluten-free with only whole grain and organic ingredients.

My favorites are the salt-free brown-rice thin stackers, as seen in this post!

I love the square shape and their compact popcorn like texture.

This Peanut Butter Blueberry Rice Cake Toast combo is my personal favorite to date, but try out your own variations!

If you don’t have peanut butter, sub any nut or seed butter instead.

You have the option to use fresh or frozen berries on top.

I used frozen berries because they’re all I had in my quarantine situation.

To my surprise, frozen berries tend to be “jammier” and juicier when thawed, so I highly recommend trying them at some point!

You can also try any other frozen berry like blackberries or raspberries for different flavor variations.

Raspberry with cashew butter sounds like it would be fantastic!

To top things off, I love sprinkling my cakes with a few tablespoons of gluten-free granola.

This might seem redundant with a whole-grain base, but I say, why not?

The extra crunch and sweetness on top MAKES this combo.

I used Purely Elizabeth Granola on top but you can use any granola you have on hand!

Try digging for spoonfuls of the smaller chunks to sprinkle on top instead of the larger for ease in eating.

Biting into this combo can be a bit messy, so come prepared with a large plate to catch the crumbs.

You’ll definitely want those later.

Enjoy these Peanut Butter Blueberry Rice Cake Toasts as an easy yet elevated breakfast or snack.

They’re perfect for kids, adults, and all diets and lifestyles!

All the nutritious macros are included here, like, complex carbs, healthy fats, and plant protein.

I love whipping them up first thing in the morning with a glass of almond milk or your morning beverage.

Try halving the recipe for more of a lighter snack situation.

Whatever you do, don’t eat them them plain!

The cakes will eventually get soggy under the weight of the peanut butter and bluebs, so they’re best served immediately.

Enjoy!

If you make these Peanut Butter Blueberry Rice Cake Toasts, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

For more totally awesome TOAST! recipes, check out my Strawberry Hemp Heart Avocado Toast and Apple Pie Avocado Toasts with Easy Date Caramel.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print