Cooked Figs with Greek Yogurt and Walnuts

Cooked Figs with Greek Yogurt and Walnuts

This simple, flavorful recipe is the perfect use for our Blood Orange Olive Oil & Fig Balsamic Pairing. Ideal for a quick, protein and flavor packed breakfast, or omit the oats for a delicious, light dessert!

Products used: Greek Collection, Blood Orange Olive Oil, Fig Balsamic Vinegar


1 cup dried Figs, covered with SOOC Fig Balsamic
½ tsp ground Cinnamon
2 Tbsp Honey
1½ Tbsp SOOC Blood Orange Olive Oil
1 cup Walnuts, shelled and chopped
1 cup Oats
2 cups Greek Yogurt


Add Blood Orange Olive Oil to a sauté pan over medium heat. Once the oil is heated, add walnuts and oats; roughly toss and toast until fragrant and golden. Sprinkle with cinnamon and toss to coat; let cool.

Heat the figs, Fig Balsamic Vinegar, and honey in a small saucepan. Cook at a low simmer for 10 minutes, stirring occasionally to create a compote; allow to cool.

Portion the Greek Yogurt into small bowls and spoon the fig compote over top. Garnish with toasted granola. Note: This makes a wonderful breakfast, or omit the oats for a healthy dessert. Walnuts can also be substituted for chopped almonds, or omitted to suit nut allergies.