Fresh Fig Parfait Recipe

Preheat

Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone mat.

In a large bowl combine rolled oats, chopped almonds, chopped pecans, pumpkin seeds, and shredded coconut. Stir to evenly distribute.

In a small bowl whisk together maple syrup, olive oil, vanilla extract, ground cinnamon, and salt until combined.

Pour the wet mixture over the dry ingredients and toss with a spatula until everything is evenly coated.

Spread the granola mixture in an even layer on the prepared baking sheet (press lightly if you prefer clumpier granola).

Bake for 18–22 minutes, stirring gently once halfway through to promote even browning. Watch closely the last 5 minutes to prevent burning. The granola is done when edges are golden and fragrant.

Remove from oven and allow granola to cool completely on the baking sheet (it will crisp up as it cools). Break into clusters and transfer to an airtight container. Makes about 2.5 to 3 cups.

In a medium bowl combine Greek yogurt, 2 tablespoons honey, and lemon zest. Stir until smooth and slightly airy. Taste and adjust sweetness with more honey if desired.

Chill briefly in the refrigerator while you prepare the vinaigrette and fruit, or keep refrigerated until assembling.

In a small jar or bowl whisk together extra-virgin olive oil, 1½ tablespoons honey, apple cider vinegar, Dijon mustard, salt, and black pepper until emulsified and smooth.

Taste and adjust acidity or sweetness to preference (add a bit more honey for sweeter, or a splash more vinegar for tang). Set aside.

Prepare the figs: gently rinse and pat dry. Quarter each fig lengthwise, then toss in a small bowl with ½ teaspoon lemon juice to brighten flavor (optional).

To assemble 4 parfaits: spoon about 2 to 3 tablespoons of cooled granola into the bottom of each serving glass or bowl.

Add a generous scoop (about ½ cup) of the honey-lemon Greek yogurt over the granola to form the first yogurt layer.

Arrange a few fig quarters and a tablespoon of berries on top of the yogurt layer. Drizzle about ½ teaspoon of the honey vinaigrette over the fruit in each parfait to glaze and add brightness.

Repeat with another thin layer of granola (1–2 tablespoons), another ½ cup yogurt, more figs and berries, and a final light drizzle (about ¼ teaspoon) of vinaigrette.

Finish each parfait with a small sprinkle (about 1 teaspoon) of granola on top and garnish with a fresh mint leaf. If desired, finish with an additional tiny drizzle of honey.

Serve immediately so the granola remains crisp. If you need to hold them for up to 1 hour, keep refrigerated and add the final sprinkle of granola just before serving to maintain crunch.