Sticky fig breakfast bowl with yogurt and almond ‘crumble’
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Sticky fig breakfast bowl with yogurt and almond ‘crumble’
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
359Kcal
Fat
20gr
Saturates
9gr
Carbs
32gr
Sugars
24gr
Fibre
3gr
Protein
13gr
Salt
0.2gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 8 figs
- juice from 1 medium orange (4 tbsp)
- a generous grating of whole nutmeg
- a generous drizzle of manuka (or other) honey, plus extra to serve
- 1 vanilla pod, split
- a handful of cherries, pitted and halved
- 3 tbsp porridge oats
- 3 tbsp skin-on almonds, roughly chopped
- 1 x 500g tub Greek yogurt
Step by step
Get ahead
Make up to the end of step 3 a couple of days ahead; store the figs in the fridge and the almond 'crumble' in a sealed plastic container.
- Preheat the oven to 200°C, fan 180°C, gas 6. Halve the figs, arrange them cut-side up in a shallow baking dish or on a baking tray.
- In a small bowl, mix the orange juice with the grated nutmeg, a drizzle of honey and the seeds from the vanilla pod, then spoon over the figs.
-
Roast the figs for 15 minutes or until tender and sticky; scatter with the cherries and return to the oven for a further 5 minutes. At the same time, sprinkle the oats onto a baking tray with the almonds; bake for 5-6 minutes until lightly toasted. Leave to cool.TipPut the split, deseeded vanilla pod in a jar of caster sugar, seal and leave for a few days and you will have vanilla sugar – great to add to all sweet baking.
- Serve the figs at room temperature with Greek yogurt drizzled with extra honey and topped with the oat almond mix.
