Sticky Cinnamon Fig Yoghurt Bowls

By Diana Layton · 2026-10-03

Creamy Greek yoghurt topped with warm cinnamon-honey figs, crunchy pistachio and walnut granola, blackberries and a touch of pomegranate — cosy, nourishing and full of texture.

Ingredients

• 2 fresh figs, quartered
• 1 tbsp butter
• 1 tsp honey
• ½ tsp cinnamon
• 60g oats
• 20g pistachios, roughly chopped
• 20g walnuts, roughly chopped
• 1 tbsp almond butter
• 1 tsp honey
• ½ tsp cinnamon
• Pinch of sea salt
• 400g Yeo Valley Organic Greek Recipe yoghurt
• Handful of blackberries
• 1 tbsp pomegranate seeds
• Extra cinnamon

Method

1. Quarter the figs and cook in the butter over medium heat for 2–3 minutes.
2. Add 1 tsp honey and cinnamon, then cook for another minute until glossy. Remove the figs.
3. In the same pan, toast the oats, pistachios and walnuts for 3–4 minutes.
4. Stir in the almond butter, remaining 1 tsp honey, cinnamon and a pinch of salt. Cook for 1–2 minutes, then leave to cool slightly.
5. Divide the yoghurt between two bowls and top with the warm figs, granola, blackberries and pomegranate.