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Granola with Honey-Scented Yogurt and Baked Figs

Photo: John Autry; Styling: Cindy Barr
Hands-on time 18 mins
Total time 53 mins
Yield Serves 6

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 300°.

  2. 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.

  3. 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.

  4. Increase the oven temperature to 350°.

  5. 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.

  6. 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.