Cooked Figs with Greek Yogurt and Walnuts

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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!

Dish Type:

Breakfast, Dessert, Vegetarian

Season:

All Year

Prep Time:

15 min

Serves:

4

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

Products used: Blood Orange Olive Oil , Fig Balsamic Vinegar

Instructions

  • 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.