Apple Cinnamon Peanut Butter Breakfast Toast: My Go-To in a Pinch
Hey, Have You Tried This Toast Yet?
I used to think breakfast toast was a bit, well, boring. Honestly, I was a cereal-for-dinner kind of person, until last fall, when my cousin showed up with this combo and totally changed my mind. First time I made Apple Cinnamon Peanut Butter Breakfast Toast, I was running out the door and nearly dropped my coffee, but the smell alone made me stop and (almost) savor the moment. Now it’s my rescue plan for rushed mornings—or when I just need something dependable (and tasty) to kickstart the day. By the way, if you’ve ever tried eating peanut butter toast on public transport, hats off to you; you’re a braver soul than me.
Why I Keep Making This (Even When I’m Low-Key Tired)
I make this when I want something cozy, or when my kid, Jess, is on another one of those I’m-not-eating-eggs stints. My husband, Tom, will actually eat breakfast if this is on the table (which is saying something because he once skipped eating during a nine-hour road trip). It’s quick, it’s somehow both filling and light, and you get those autumn feels without actually having to rake leaves! If you’ve got leftover apples ticking down the clock in your fridge, or—full confession—I sometimes use pears if apples have vanished from the fruit bowl, it’ll still work.
Stuff You’ll Need (and What I Sometimes Swap)
- 2 slices of good bread (I love sourdough, but sandwich bread totally passes muster. My gran was all about rye, but honestly, I can’t tell a huge difference with all the toppings.)
- a big spoon of peanut butter (crunchy is my fave, but that super-spreadable creamy kind makes things easier in a rush — I’ve even done this with almond butter and it’s fine. Sunflower seed butter if you’re nut-free!)
- 1 apple, thinly sliced (Granny Smith is ideal, but Pink Lady, Gala, even Red Delicious does the trick in a pinch. Once, I only had slightly-sad pear, also worked.)
- butter or margarine for the pan — or skip if you’re feeling virtuous (I rarely do)
- a generous sprinkle of ground cinnamon (sometimes I’ve gone a bit wild and added nutmeg too, but careful—it sneaks up on you!)
- 1 to 2 teaspoons of honey or maple syrup (maple syrup makes it feel seriously special, but I use store-bought honey when I run out)
- handful of chopped pecans or walnuts (optional; I like the crunch but when I’m out, it’s good without)
How I Throw It Together (With a Few Pitfalls to Dodge)
- Toast your bread. I really do think this step makes a difference — even if you’re in a hurry. If you don’t have a toaster, a hot dry pan does the trick, just keep an eye out so it doesn’t go from golden to… slightly more smoke alarm than you wanted.
- While that’s happening, melt a little butter in a frying pan over medium heat. Toss in the apple slices and scatter that cinnamon over them; let ’em sizzle. Give them about 3–4 minutes to get just-soft-but-still-holding-it-together. Sometimes, if I’m feeling cheeky, I add an extra sprinkle of cinnamon right at the end.
- Slather the peanut butter over your hot toast (not gonna lie, this is where I usually sneak a taste — who hasn’t?). Don’t worry if it starts to melt and get a bit messy, that’s all part of the charm.
- Pile your warm, caramelized apples on top. If some are crispier than others, that’s normal. Drizzle honey or maple syrup over everything. If you’ve got nuts, toss them on last — unless, like me, you forget, and then scatter them as you run out the door.
From My Kitchen Disasters: Notes
- If you slice the apples too thick, they take forever to soften up. Learned that the long way.
- Cinnamon gets clumpy if you dump it in all at once, so best to sprinkle a little at a time. Or just stir more — it’s honestly not the end of the world.
- Peanut butter gets drippy on hot toast—grab a plate you don’t mind getting a bit sticky.
What I’ve Experimented With (and One I Just Can’t Recommend)
- I’ve swapped apples for pears (worked brilliantly), and once used bananas — but it got kind of odd when paired with the cinnamon, so I dunno, maybe skip that one unless you’re feeling brave.
- If you’re out of honey or maple syrup, a quick dusting of brown sugar melts in really nicely.
- Almond butter is actually great here, maybe even too good because then my husband polishes off the whole jar.
What Gear You’ll Probably Want (But Here’s a Workaround!)
- Toaster (or a frying pan if your toaster’s “on holiday” like mine seems to be half the time — toast just takes a bit longer in the pan)
- Small frying pan for the apples; I tried using the microwave once, but it made them weirdly rubbery, so…maybe just the pan if you can.
- A decent bread knife if you’re slicing bread yourself, but I’ve totally wrestled a loaf into submission with a steak knife in a pinch (not my proudest moment).
How Long Will This Keep?
In theory, you could assemble this and keep it in the fridge for maybe a day (I’d say, cover it so it doesn’t dry out). But in my house, it never lasts long enough to find out! (Tom claims leftovers are a myth when it comes to this.) If you do batch up the apples, they keep for two days and go nicely over porridge or even, weirdly enough, vanilla ice cream. Here’s some good advice on keeping bread fresh if you buy yours by the loaf.
If You Want To Dress It Up…
I love extra cinnamon dusted over the top — it’s my little obsession. My daughter dips the edges in yogurt (just plain Greek yogurt, she’s a creature of habit). This is also great with a mug of black tea, or if you’re really spoiling yourself, that whipped coffee everyone was making in lockdown. Sometimes I cut the toast into little soldiers for dipping; not sure why, but it makes it more fun. My friend Lauren once made a version with a splash of bourbon in the apples — can’t say it’s breakfast-approved, but it tasted, um, interesting.
Things I’ve Learned the Hard Way
- Don’t rush to spread peanut butter before the toast cools a little, or it’ll slide all over. (I have, embarrassingly, dropped a piece more than once this way.)
- Apples will stick if there’s not enough butter — so if you’re skipping it, use a good nonstick pan or just accept you’ll be picking caramelized bits off with a spatula (it’s sort of satisfying, actually).
- If you decide to double up on apples, don’t overfill the pan or they just steam instead of browning up properly. Learned that the messy way.
Quick FAQ (Based on Real-Live Breakfast Chats)
- Can I use another nut butter?
- Oh for sure — almond, cashew, even that fancy chocolate-hazelnut stuff in moderation. (Actually, peanut butter has a salty note I prefer, but no judgement.)
- Does this work gluten free?
- Yup, just grab your fave GF bread. The toppings really do most of the heavy lifting here. Oat bread is pretty tasty if you can find it. Here’s a GF bread guide I leaned on once: Minimalist Baker GF breads.
- Can I skip the nuts?
- Absolutely! The texture’s a bit different but it’s still totally breakfast-worthy. Some days I do, especially when lunchboxes have to be nut-free.
- Is it okay to reheat?
- I’ve tried, but honestly, it’s much better fresh. The apples go a bit soggy otherwise. If you must, try a low oven and don’t expect miracles…
Well, if you make this, let me know how it comes out! Actually, if you come up with a wild variation, I’m always keen to pinch good ideas for next time. Just don’t ask me to do the washing up…
Ingredients
- 2 slices whole grain bread
- 3 tablespoons creamy peanut butter
- 1 medium apple (sliced thin)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon honey
- 1 tablespoon chopped roasted peanuts
- 1/2 teaspoon chia seeds (optional)
- Pinch of sea salt
Instructions
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1Toast the whole grain bread slices to your desired crispness.
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2Spread creamy peanut butter evenly over each slice of toasted bread.
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3Arrange the thin apple slices on top of the peanut butter layer.
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4Sprinkle ground cinnamon evenly over the apple slices.
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5Drizzle honey over the apples, then top with chopped roasted peanuts and chia seeds if using.
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6Finish with a pinch of sea salt, slice if desired, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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