Our vanilla-infused figs paired with fresh coconut muesli is worth a try. This delicious fusion combines the natural sweetness of figs with the tropical allure of coconut, creating a breakfast sensation that’s simply irresistible.
Vanilla-infused figs with fresh coconut muesli
Ingredients
VANILLA-INFUSED FIGS
- 250ml (1 cup) water
- 60ml (¼ cup) honey
- seeds of ½ a vanilla pod
- 8 fresh figs, halved
COCONUT MUESLI
- 60ml (¼ cup) honey
- 60ml (¼ cup) oil
- seeds of ½ a vanilla pod
- 625ml (2,5 cups) rolled oats
- 60ml (¼ cup) raisins
- 60ml (¼ cup) whole almonds
- 60ml (¼ cup) pumpkin seeds
- 60ml (¼ cup) sesame seeds
- ½ fresh coconut, thinly sliced
- Greek-style thick yoghurt, to serve
- pistachios, shelled, to serve
Instructions
Preheat the oven to 160°C.
For the figs, bring the water and honey to the boil. Remove from the heat and stir in the vanilla seeds. Add the figs, stir and leave to infuse for 20 minutes.
For the muesli, boil the honey, oil and vanilla in a saucepan for 5 minutes, then remove from the heat.
Place the remaining muesli ingredients in a bowl, add the honey mixture and stir well.
Spread the muesli on an oven tray and bake until golden and crisp, about 15 – 20 minutes. Allow to cool completely and store in an airtight container until ready to use.
Serve the figs with the yoghurt and pistachios, with the muesli on the side.
Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!
ALSO SEE: Toasted wheat-free muesli served in a melon with Greek-style yoghurt, gooseberries and honey
Toasted wheat-free muesli served in a melon with Greek-style yoghurt, gooseberries and honey
