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Cooked Figs with Greek Yogurt and Walnuts

Name: Cooked Figs with Greek Yogurt and Walnuts
Prep time: 15 min
Yield: 4
Cuisine: Breakfast, Dessert, Vegetarian, Holiday
Ingredients: 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

Serves

Prep Time

15 min

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, Blood Orange Olive Oil, Fig Balsamic Vinegar

Ingredients

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

Directions

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.