Sticky cinnamon fig and yoghurt breakfast bowl
Figs are massively underrated in my opinion, they are soft, sweet, sticky and are high in fibre and magnesium. Their texture goes really well with the crunch of the pistachios. This breakfast is really easy to throw together with whatever fruit or yoghurt flavour of your choice. Try drizzling argan oil for more of a nutty taste (that’s right its not just used in hair products!).
Full-fat greek yoghurt works wonderfully in this recipe, but any sugar-free, organic option would be great. Aim for a pot with live bacteria such as Lactobacillus and acidophilus – this is accessible for dairy free diets too, particularly coconut yoghurt.
Pistachios are an incredible source of healthy fats, loaded with protein, fibre, B6 and potassium. They’re an excellent gut-loving food to boost your microbiome. If you have a yeast intolerance, however, it may be wise to switch them for some toasted almonds instead – whilst you’re still overcoming the intolerance that is.
- 6 ripe figs
- ¼ teaspoon cinnamon
- 4 tablespoons fresh unsweetened orange juice
- 4 tablespoons runny honey (Manuka honey is ideal but not mandatory).
- 150 g blackberries
- 600 g Greek yoghurt
- 4 tablespoons naturally sweetened granola (search above for my home baked recipe!).
- 2 tablespoons unsalted pistachio nuts
- Cut each fig in quarters and lightly chop up the pistachios.
- Mix your choice of yogurt, cinnamon and the unsweetened orange juice together.
- Place this in the bottom of your bowl.
- Cover the yoghurt with a handful of the granola.
- Sprinkle over the chopped pistachios and blackberries.
- Place the fig quarters on the top and finish it off by glazing with honey.