If you ask me, rice cakes with peanut butter are a simple snack that never gets old.
This quick treat combines the satisfying crunch of rice cakes with creamy peanut butter spread on top. It’s the kind of snack that works any time of day – whether you need a mid-morning pick-me-up or an after-school bite.
You can make it in under two minutes with just two basic ingredients from your pantry. Add some sliced banana or a drizzle of honey if you’re feeling fancy, but honestly, it’s perfect just as it is.
It’s an easy go-to that fills you up without weighing you down, perfect for busy days when you need something fast and filling.
Why You’ll Love These Rice Cakes with Peanut Butter
- Quick and easy snack – Ready in under 10 minutes, this is perfect when you need something satisfying but don’t want to spend time in the kitchen.
- High-protein boost – The peanut butter gives you a good dose of protein to keep you full and energized between meals.
- Simple ingredients – With just two basic ingredients, you probably already have everything you need in your pantry right now.
- Healthy snack option – The multigrain rice cakes provide fiber while the peanut butter adds healthy fats, making this a balanced choice that won’t leave you feeling guilty.
- Budget-friendly – This affordable snack costs just pennies to make and is way cheaper than buying pre-packaged snacks at the store.
What Kind of Peanut Butter Should I Use?
For rice cakes, you can use pretty much any peanut butter you have on hand – creamy, crunchy, or natural varieties all work great. Creamy peanut butter spreads the easiest and gives you a smooth, even layer, while crunchy adds some extra texture that pairs nicely with the rice cake’s crispness. Natural peanut butter is a good choice if you want to avoid added sugars and oils, though you might need to stir it well first since the oil tends to separate. Just make sure your peanut butter is at room temperature for easier spreading, especially if you’re using the natural kind that can get pretty thick when cold.
Options for Substitutions
This simple snack is super easy to customize based on what you have in your pantry:
- Peanut butter: If you’re dealing with peanut allergies or just want to switch things up, try almond butter, sunflower seed butter, or cashew butter. They all spread just as easily and taste great on rice cakes.
- Multigrain rice cakes: Plain brown rice cakes work perfectly fine, or you can try flavored ones like sesame or lightly salted. Even corn cakes make a nice substitute if that’s what you have on hand.
- Rice cakes in general: If you’re out of rice cakes completely, whole grain crackers, toast, or even apple slices can serve as your base. Just adjust the amount of peanut butter accordingly – you might need a bit less for crackers or apple slices.
Watch Out for These Mistakes While Making
The biggest mistake people make with rice cakes and peanut butter is spreading the peanut butter straight from the jar onto cold rice cakes, which often causes the delicate cakes to crack and break apart.
To avoid this frustration, try warming your peanut butter slightly in the microwave for 10-15 seconds or letting it come to room temperature first – this makes it much easier to spread smoothly without applying too much pressure.
Another common error is using too much peanut butter at once, which can make the rice cakes soggy and difficult to eat, so start with a thin layer and add more if needed.
For the best experience, choose fresh rice cakes that still have some crunch rather than ones that have been sitting open for weeks, as stale rice cakes will just turn mushy under the weight of the peanut butter.
What to Serve With Rice Cakes with Peanut Butter?
Rice cakes with peanut butter make a great snack on their own, but you can easily turn them into a more filling meal or treat. I love adding sliced banana or apple on top for some natural sweetness and extra crunch. A drizzle of honey or a sprinkle of cinnamon can make them feel more like dessert, while a handful of berries adds a nice pop of color and flavor. If you want something more substantial, pair them with a glass of milk or some Greek yogurt on the side to make it a more complete snack.
Storage Instructions
Best Fresh: Rice cakes with peanut butter are definitely best enjoyed right after you make them. The rice cakes stay crispy and the peanut butter is at the perfect spreading consistency. If you need to save one for later, wrap it loosely in plastic wrap and eat within a few hours.
Make Ahead: You can prep the components separately if you want to save time later. Keep your rice cakes in their original packaging in a cool, dry place, and store the peanut butter jar in the pantry. Just assemble when you’re ready to eat so the rice cakes don’t get soggy.
Quick Fix: If your rice cake does get a bit soft from sitting with the peanut butter, you can pop it in the toaster for 30-60 seconds to crisp it back up. Just be careful not to let the peanut butter get too melty!
| Preparation Time | 5-10 minutes |
| Cooking Time | 0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 180-220
- Protein: 5-8 g
- Fat: 9-12 g
- Carbohydrates: 22-25 g
Ingredients
- 2 multigrain rice cakes
- 1 1/2 tbsp peanut butter
Step 1: Assemble and Spread the Peanut Butter
- 2 multigrain rice cakes
- 1 1/2 tbsp peanut butter
Place the 2 multigrain rice cakes on a clean plate or surface.
Divide the 1 1/2 tablespoons of peanut butter evenly between the two rice cakes.
Using a knife or spatula, spread the peanut butter smoothly and evenly over the top of each rice cake.
I like to make sure the peanut butter reaches all the way to the edges for maximum flavor in every bite!
