Granola with Honey-Scented Yogurt and Baked Figs

Granola with Honey-Scented Yogurt and Baked FigsRecipe
Photo: John Autry; Styling: Cindy Barr

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 53 Minutes

Nutritional 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


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


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.