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Sticky cinnamon fig & yoghurt breakfast bowls
Warm roasted fruit, creamy yoghurt & pistachios
Warm roasted fruit, creamy yoghurt & pistachios
Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 356 18%
Fat 16.6g 24%
Saturates 9.4g 47%
Sugars 38.7g 43%
Salt 0.3g 5%
Protein 9.6g 19%
Carbs 43.4g 17%
Fibre 2.1g -
Of an adult's reference intake
Ingredients
- 8 ripe figs
- ¼ teaspoon cinnamon
- 4 tablespoons fresh unsweetened orange juice
- 4 tablespoons runny honey
- 150 g blackberries
- 600 g Greek yoghurt
- 4 tablespoons granola
- 2 tabelspoons unsalted pistachio nuts
Recipe From
Jamie Magazine
By Sunil Vijayaker
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Halve the figs and arrange cut-side up on a lined non-stick baking tray, so that they fit snugly.
- In a small bowl, whisk the cinnamon, orange juice and honey until combined, then spoon over the figs. Roast in the oven for 15 minutes, or until tender and sticky.
- Scatter the blackberries over the figs and return to the oven for a final 2 to 3 minutes.
- Divide the yoghurt between four breakfast pots or bowls. Top with the roasted fruit, reserving the juices in the tray.
- Scatter the granola and pistachios over the pots and drizzle with the reserved juices to finish.
