Granola with Honey-Scented Yogurt and Baked Figs

7 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Cindy Barr
Hands-on Time
18 Mins
Total Time
53 Mins
Yield
Serves 6
By Christin Holcomb, Rancho Santa Margarita, California
September 2011
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 277
  • Fat 5.6g
  • Satfat 0.6g
  • Monofat 2.9g
  • Polyfat 1.8g
  • Protein 13.3g
  • Carbohydrate 45.7g
  • Fiber 4.2g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 152mg
  • Calcium 117mg

How to Make It

Step 1

Preheat oven to 300°.

Step 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.

Step 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.

Step 4

Increase the oven temperature to 350°.

Step 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.

Step 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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Ratings & Reviews

EvilCheshireCat's Review

1cookfromBrea
August 17, 2012
What a tasty filling yet nutritious breakfast!!

1cookfromBrea's Review

EvilCheshireCat
February 29, 2012
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.

SBManuel's Review

SBManuel
September 24, 2011
Smelled so good, but missed the mark. I think it was the texture that did it for me. The figs get too soft when baked, so between those and the yogurt there wasn't enough of a crunch.

JessicaLuu's Review

detailaddict
September 20, 2011
I just made the granola, but I definitely should have made more. Couldn't be easier, and it was really yummy. This will become a staple in my household.

detailaddict's Review

JessicaLuu
September 14, 2011
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!

carenscuisine's Review

Namaste
September 12, 2011
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?

Namaste's Review

carenscuisine
August 21, 2011
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.