Although brunch is my favourite meal of the day, it has to be said that breakfast is equally important. And this recipe can be used for both, yay!
Roasting the figs with honey produces a lovely syrupy sweet juice, and the walnuts add some extra crunch to the squidgy fruit. The oatbran mix keeps you seriously full throughout the day, so you don’t need too much of it. It’s also well worth trying to get your hands on some local honey – I used honey from The Chiltern valleys near my parents house – as it tastes so much better than mass produced honey. The taste actually depends on the flower the bees are frequenting, and honey produced in a city is also well worth a try too. You can usually find it in local produce shops or delis.
You will need:
500g Greek yoghurt (about 2-3 large tablespoons per person)
2 tsp honey
4 wet walnuts, shelled
2tbsp oat bran or oats
Pomegranate seeds to garnish (optional)
Cut the figs into quarters and drizzle with the honey. Sprinkle half the shelled walnuts over the top and bake at 180 degrees for 15 mins.
In a separate bowl, combine the oat bran, flaxseeds and cinnamon.
Place the yoghurt in your serving bowl, arrange the figs on top and sprinkle with the oat bran mix. Drizzle some of the honey and fig juice from the pan over the top, and add some extra honey if desired. Top with the pomegranate seeds.