- 1 cup old-fashioned rolled oats
- 1/3 cup chopped pecans
- 1 large egg white
- 1 1/8 teaspoons vanilla extract, divided
- 2 tablespoons packed brown sugar
- 3/8 teaspoon ground cinnamon, divided
- 1/4 teaspoon salt, divided
- 1/8 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Cooking spray
- 2 tablespoons plus 2 teaspoons honey, divided
- 9 firm, fresh dark-skinned figs, stemmed and quartered
- 3 cups plain fat-free Greek yogurt
- calories 277
- fat 5.6 g
- satfat 0.6 g
- monofat 2.9 g
- polyfat 1.8 g
- protein 13.3 g
- carbohydrate 45.7 g
- fiber 4.2 g
- cholesterol 0.0 mg
- iron 1.2 mg
- sodium 152 mg
- calcium 117 mg
How to Make It
Preheat oven to 300°.
Combine oats and pecans in a small bowl. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold the sugar mixture into oat mixture. Fold in maple syrup.
Spread granola evenly on a foil-lined baking sheet coated with cooking spray. Bake at 300° for 25 minutes, stirring once. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
Increase the oven temperature to 350°.
Combine 2 teaspoons honey and remaining 1 teaspoon vanilla in a large bowl, and add figs, stirring gently to coat the fruit. Arrange the figs, cut sides up, in a single layer on a foil-lined baking sheet. Sprinkle figs evenly with the remaining 1/8 teaspoon ground cinnamon and remaining 1/8 teaspoon salt.
Bake at 350° for 10 minutes or until the fig juices begin to bubble. Remove from oven, and cool completely. Combine the remaining 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters.