Yogurt bowl with macerated figs and miso granola
Prep time: 15 minsTotal time: 
Yogurt bowl with macerated figs and miso granola
This nut-and-seed-packed granola is enriched with miso for a hint of salt and umami. Served with honey-soaked figs and thick yogurt, it makes a breakfast to keep you satisfied for hours
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
For the granola
- 1 tbsp white miso paste*
- 2 tbsp runny honey
- 1 tbsp olive oil
- 80g oats (we used porridge oats)*
- 40g nuts of your choice (we used pistachios and pecans)
- 1 tbsp chia seeds
- ½ tbsp sesame seeds
- 1 tbsp pumpkin seeds
For the figs and yogurt
- 1 tbsp runny honey
- juice of ½ lemon
- 1 x 140g pack figs, quartered
- 200g strained Greek yogurt
Step by step
Make the granola up to 1 week beforehand and store at room temperature. Macerate the figs up to 1 day ahead in the fridge.
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Preheat the oven to 180°C, fan 160°C, gas 4. For the granola, put the miso, honey and olive oil in a bowl and whisk together until combined – it should almost look like caramel. Then add the remaining granola ingredients, and mix well to coat. Spread out on a baking-paper-lined tray and bake for 15 minutes. Remove from the oven, give it a good mix and press it down slightly, then return to the oven for a final 10 minutes, or until crisp and golden brown. Leave to cool on the tray, then break up into clusters.
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Meanwhile, in a separate bowl, whisk together 1 tablespoon of honey and the lemon juice. Add the fig quarters, toss to coat and leave to macerate for about 20 minutes.
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To assemble, spoon the yogurt into 2 bowls and top with granola, using a quarter of the tray per bowl (save the rest for another day), and the figs. Drizzle over any leftover syrup to serve.
*Check your miso and oats are gluten-free, if required.
