9 firm, fresh dark-skinned figs, stemmed and quartered
3 cups plain fat-free Greek yogurt
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.
Christin Holcomb, Rancho Santa Margarita, California,
When our figs are in season, this will be a landmark recipe! Made it as written, but topped with dried fruit for now and the outcome was outstanding. Used gluten-free Bob's Red Mill oats and this granola beats by a mile some of the gluten-free cereals I've tried off the shelf.
I can comment only on the granola, which stands on its own even without the figs and yogurt. I'm a granola junkie anyway, but I thought the egg white was a stroke of brilliance. Who would have thought to use this as the binding agent? Now I can make my own without having to add a lot of liquid sugar to make it stick together, and get a fair amount of protein as well. I like my granola chunky, so the second time I made it I not only doubled the recipe (though not the walnuts) but quadrupled the egg white, using a 1/2c. of liquid egg whites from a carton and just mixing it in without whipping. It did turn out chunky but could have been a bit crisper, so I will bake it longer next time. I will be keeping this recipe handy - the possibilities are endless!
This is the first time I have made my own Granola and I can happily say not my last! So easy, me and my 4 year old made it. I can't wait to try different variations/spices. Maybe a pumpkin seed pumpkin spiced version?
This one is going in the recipe book! It was much easier than other granola recipes I've tried and took very little hands-on and cleanup time. I probably accidentally baked it about 28 to 30 minutes (a bit longer than the recipe suggests) and it turned out to be a happy accident. It had a pleasant crunch. If you're still eating boxed granola, you should try the real thing -- there's absolutely no comparison.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.