What a tasty filling yet nutritious breakfast!!
Granola with Honey-Scented Yogurt and Baked Figs
Photo: John Autry; Styling: Cindy Barr
Yield: Serves 6
More From Cooking Light
Total: 53 Minutes
Amount per serving
- Calories: 277
- Fat: 5.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.8g
- Protein: 13.3g
- Carbohydrate: 45.7g
- Fiber: 4.2g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 152mg
- Calcium: 117mg
- 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.
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