Yield: 2 ricecakes (recipe easily multiplies)

Still in mini-meal mode and heading out for a hike on the beautiful Noland Trail in Newport News, VA, with a couple of friends, I opted for a swig of soymilk and a grab-n-go breakfast “cake,” but no pancakes here.

I remembered that the lovely Martha Glasser had brought me a gift of some scrumptious homemade granola with pecans and dried cranberries, along with homemade flavored walnuts (slightly sweet) and pecans (rosemary-lime!), the day after Joe had passed away on July 30.

So, I spread a couple of tablespoons of peanut butter on a ricecake, sprinkled it with a couple more tablespoons of crunchy, toasty granola, and nestled 4 fresh fig halves on top for a breakfast that is beautiful, satisfying, quick and nutritious.  Use the best granola you can find or make, since there are so few ingredients in this recipe, if you can even call it that.

Enjoy until the next time, as there is sure to be more of these savory or sweet ricecake stacks on the platter!

2 ricecakes

1/4 cup peanut butter (I like crunchy)

1/4 cup granola (I used a pecan-dried cranberry)

4 fresh figs, halved lengthwise

Spread 2 tablespoons of peanut butter on each of the ricecakes.  Top each with 2 tablespoons of the granola and 4 fig halves.  Serve immediately.