Jamie Oliver

Sticky cinnamon fig & yoghurt breakfast bowls

Warm roasted fruit, creamy yoghurt & pistachios

Sticky cinnamon fig & yoghurt breakfast bowls

Serves 4
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    356
    18%
  • Fat
    16.6g
    24%
  • Saturates
    9.4g
    47%
  • Protein
    9.6g
    19%
  • Carbs
    43.4g
    17%
  • Sugars
    38.7g
    43%
  • Salt
    0.3g
    5%
  • Fibre
    2.1g
    -

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Sunil Vijayaker

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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
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Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Sunil Vijayaker

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Halve the figs and arrange cut-side up on a lined non-stick baking tray, so that they fit snugly.
  3. 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.
  4. Scatter the blackberries over the figs and return to the oven for a final 2 to 3 minutes.
  5. Divide the yoghurt between four breakfast pots or bowls. Top with the roasted fruit, reserving the juices in the tray.
  6. Scatter the granola and pistachios over the pots and drizzle with the reserved juices to finish.

Tip

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Nutrition per serving
  • Calories
    356
    18%
  • Fat
    16.6g
    24%
  • Saturates
    9.4g
    47%
  • Protein
    9.6g
    19%
  • Carbs
    43.4g
    17%
  • Sugars
    38.7g
    43%
  • Salt
    0.3g
    5%
  • Fibre
    2.1g
    -

Of an adult's reference intake