These are the worst rice cakes ever. I mean, rice cakes themselves are inherently bland but these are particularly terrible. After I made granola bars with them, I was inspired to make actual granola as well. Since rice cakes are so light, they counter the density of typical homemade granola. However, this means they also counteract some of the sweetness, but adding fruit to your yogurt parfait is a simple, delicious and healthy solution to this “problem.”
This recipe uses a combination of rolled oats and crushed rice cakes for a nice balance of texture. Walnuts add crunch, flavor and healthy fats as well.
Light, crunchy and satisfying!Honey-nut Granola: 4 rice cakes, crushed 1-1/2 cups rolled oats 1/2 cup walnuts, chopped 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon almond extract 1 teaspoon vanilla extract 1/4 cup honey 1/4 cup maple syrup or agave 2 tablespoons water In a medium bowl. mix the crushed rice cakes, oats, walnuts, cinnamon and ginger. In a separate bowl (or measuring cup) combine the almond extract, vanilla extract, agave or maple, honey and water. Drizzle the liquid over the oat mixture and toss to coat. Pour onto a greased cookie sheet and bake at 350-degrees F for 15 minutes. Cool completely and store in an airtight container. *For gluten-free, use gluten-free oats