Most figs are eaten dried, but I love fresh figs and grab them whenever they are in season. Here in California they are just past their time, but different varietals of European figs are thriving. Eaten as far back as Bible times, figs continue to be a nutritious, tasty addition to your healthy eating plan, especially during the cool days of fall. One of the most impressive nutrients in fresh figs is its fiber, which is what helps keep the digestive system working efficiently. A 1/2-cup serving of fresh figs contains 2.9 grams of fiber, and that translates to more than 10% of the fiber that suggested per day. Try adding these baked figs to your breakfast cereal and see for yourself!
- 12 ripe Black Mission figs, stemmed and halved lengthwise
- 1 tablespoon ghee
- 3 tablespoons honey or Masala-Chai Spiced Honey
- 3 tablespoons fresh orange juice
- 1/4 teaspoon grated peeled fresh ginger
- 1/4 teaspoon vanilla extract
- 4 large navel oranges, peeled and sectioned
- 1/4 cup multigrain cereal (such as Bob’s Red Mill 10 Grain)
1. Preheat oven to 350°.
2. Coat the figs halves with ghee and arrange, cut side down, in a single layer in an 8-inch square baking dish. Combine honey, juice, ginger, and vanilla, stirring with a whisk. Drizzle honey mixture over figs. Bake at 350° for 10 minutes; turn figs over. Bake an additional 2 minutes. Remove from oven; cool to room temperature. Combine orange sections and fig mixture, tossing gently.
3. Prepare cereal grains according to package instructions and top with the baked figs.