Jamie Magazine
By Sunil Vijayaker
Sticky cinnamon fig & yoghurt breakfast bowls
Warm roasted fruit, creamy yoghurt & pistachios
20 mins
Not Too Tricky
serves 4
About the recipe
A perfect autumnal start to the day for weekends and weekdays alike. Enjoy the roasted fruit warm from the oven against the cold, creamy yoghurt and crunchy granola, or prep ahead for an easy-to-assemble breakfast on the go.
Recipe From
Ingredients
8 ripe figs
¼ teaspoon ground cinnamon
4 tablespoons fresh unsweetened orange juice
4 tablespoons runny honey
150g blackberries
600g Greek yoghurt
4 tablespoons granola
2 tablespoons unsalted pistachio nuts
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.
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