Granola crumble with figs Recipe

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Granola crumble with figs

Figs, yoghurt, granola and fresh mint... this granola mixture is very versatile and can be used for breakfast or dessert. The recipe comes to us from Heleen Meyer’s fantastic new recipe book, *‘Make Five’.*

Serves: 6

Cooking time: 45 minutes

almonds

figs

mint

oats

Ingredients

250 ml (1 cup) oats

125 ml (1⁄2 cup) cake flour

75 ml (5 tbsp) soft brown sugar

2,5 ml (1⁄2 tsp) ground mixed spice

100 ml (100 g) cold butter

50 g pecan nuts or almonds, finely chopped

300–500 ml plain or Greek-style yoghurt

6–12 fresh figs or other seasonal fruit

handful fresh mint leaves

handful pomegranate pips

Method

Preheat the oven to 200 °C.

Line a baking tray with baking paper.

Mix oats, flour, sugar and spice in a mixing bowl. Rub in the butter with your fingertips until it resembles coarse breadcrumbs.

Mix in the nuts and spread in an even layer on the baking tray. Bake for 15–20 minutes or until golden brown.

Break into coarse crumbs. Serve the crumble with yoghurt and figs in layers. It works well in a glass or flat bowl. Garnish with mint and pomegranate pips.

Tips

Sprinkle the crumble over a fruit salad and serve with yoghurt for breakfast or as a light dessert. It is even delicious with ice cream or with baked fruit such as apples or pears.
Substitute mixed spice with 80 ml (1⁄3 cup) dukkah. Use half of the sugar and use the granola as a sprinkle for salad or roasted veggies.
Seasonal fruit, such as nectarines, peaches, mangoes and grapes are delicious with the crumble.

Recipe extract from Heleen’s Meyer’s Make Five: 1 ingredient = 5 recipes, published by Human & Rousseau.