'A super quick breakfast or snack for when you have limited time'
This is a great breakfast that you can easily make in a hotel room, on holiday, at school/university/work and at home.
You can easily switch out each of the ingredients to suit your preferences, such as, strawberries instead of banana and pancakes instead of rice cakes!
You can make these in advance or take the ingredients out and about with you to make later.
If you like cinnamon or mixed spice dust a little over the top to change up the taste.
Serves | Prep Time | Cooking Time | Cooking Level |
1 | 3 Minutes | NIL | Beginner |
Ingredients
1-2 rice cakes
1 banana
1 tsp nut or seed butter per rice cake (i.e. cashew, peanut, almond, hazelnut, pumpkin seed)
1.5-1 tsp dark chocolate chips
Allergens
GF | DF | NF | EF | VG | VGN |
Yes | Yes | Easily Adaptable | Yes | Yes | Yes |
Allergen and dietary preference guide is for guidance only. Please check each recipe and the ingredients you are using independently. Not all recipes are allergen free see the notes section below for recommended changes. See guide below for above label descriptions.
Method
Place your rice cake/s onto a saucer and spread the nut/seed butter all over the top.
Cut up your banana (or other fruit) and place them on top of the nut/seed butter.
Sprinkle the chocolate chips on top.
Eat and enjoy.
Notes
If you have a nut allergy switch the nut butter out for pumpkin seed butter.
If you do not have any rice cakes, top the banana with the nut/seed butter and chocolate chips.
Switch the chocolate chips out for dried fruit.
Switch the banana for your favourite fruit, such as, strawberries.
Allergen Guide
GF - Gluten Free
DF - Dairy Free
NF - Nut Free
EF - Egg Free
VG - Vegetarian
VGN - Vegan
*this page may contain affiliate links. You will not be charged any extra for any purchase made via these links. Any benefits that we receive as a result of your purchase goes back into making our website and services bigger and better for you.