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Sliced bread topped with peanut butter and fresh raspberries, served with a side of raspberries.

Peanut Butter and Raspberry Toast

Jennifer Ryan
Wake up to a burst of flavor with our peanut butter and raspberry toast – a delightful twist on your morning routine!
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Breakfast, Snack, Vegan
Cuisine American
Servings 1
Calories 550 kcal

Equipment

Ingredients
  

Instructions
 

  • Toast the sourdough bread slices in a toaster until golden brown.
    2 Slices Sourdough bread
  • Once toasted, spread 1 tablespoon of peanut butter evenly on each slice of toasted bread.
    2 Tablespoons Peanut butter
  • Wash the raspberries and pat them dry with a paper towel.
    10 Raspberries
  • Arrange the raspberries on top of the peanut butter layer and press each raspberry down gently and spread so each slice of toast is covered.
    Peanut butter toast topped with fresh raspberries on a plate.
  • Serve the peanut butter and raspberry toast on a plate and enjoy
    Two slices of toast topped with peanut butter and fresh raspberries on a white plate.

Notes

Tips and Tricks
  • You can use any type of bread you prefer, but sourdough adds a delicious tangy flavor.
  • Feel free to add a drizzle of honey or a sprinkle of cinnamon for extra sweetness.
  • This recipe is easily customizable with other fruits like sliced bananas or strawberries.
  • Make sure your raspberries are fresh and ripe for the best flavor.

Nutrition

Calories: 550kcalCarbohydrates: 76gProtein: 21gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 908mgPotassium: 360mgFiber: 6gSugar: 10gVitamin A: 7IUVitamin C: 5mgCalcium: 87mgIron: 6mg
Keyword peanut butter, raspberries, Toast
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