Sticky cinnamon fig & yoghurt breakfast bowls

Name: Sticky cinnamon fig & yoghurt breakfast bowls
Total time: 20 min
Yield: 4
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

Warm roasted fruit, creamy yoghurt & pistachios

Vegetarianv

“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. ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

Fruit, Vegetarian, Jamie Magazine

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

By Sunil Vijayaker

Tap For Method

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

Tap For Method

Jamie Magazine

By Sunil Vijayaker

Tap For Ingredients

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.