Contents 6
By Nikola · Precision Nutrition L1 · Sources checked 2026-11-05
Fresh figs have a short season, and the ones that are a little too soft to last another day are the best for baking. Twelve minutes in a hot oven with a spoon of honey and a pinch of cinnamon and they turn into warm, jammy fruit. Spoon them over cold, thick Greek yogurt with toasted walnuts and you have a dessert that also works as a weekend breakfast.
Each bowl has about 11 g of protein, most of it from the yogurt.
Difficulty: Very easy · Diet: Vegetarian, gluten-free
Baked figs with Greek yogurt and honey
Ingredients
- 8 ripe fresh figs about 400 g
- 2 tbsp honey 42 g, divided
- 1/2 tsp ground cinnamon
- 400 g plain whole-milk Greek yogurt 100 g per bowl
- 40 g walnuts about 1/3 cup, roughly chopped
- Optional: a few thyme leaves or a strip of orange zest
Instructions
- Heat the oven to 200 °C (180 °C fan).
- Trim the tip of each stem. Cut a deep cross into the top of each fig, about halfway down, and squeeze the base gently so it opens. Stand the figs upright in a small baking dish.
- Drizzle with 1 tbsp of the honey and sprinkle with cinnamon (and thyme, if using). Bake for 12-15 minutes, until the figs are soft and the juices bubble at the bottom of the dish.
- While they bake, toast the walnuts in a dry pan over medium heat for 3-4 minutes, shaking the pan, until they smell toasty. Watch them closely: they go from toasted to bitter quickly.
- Divide the yogurt between four bowls. Top each with two warm figs and their juices, the walnuts and the rest of the honey. Serve straight away, while the figs are still warm.
Nutrition per serving
Per serving, 2 figs with 100 g yogurt, calculated from USDA FoodData Central (SR Legacy) values per 100 g for each ingredient.
| Energy | 269 kcal |
|---|---|
| Protein | 11.3 g |
| Fat | 11.8 g |
| Carbohydrate | 33.5 g |
| Fibre | 3.8 g |
| Salt (total) | 0.09 g |
Data: USDA FoodData Central, SR Legacy: figs, raw (FDC 173021); honey (169640); spices, cinnamon, ground (171320); yogurt, Greek, plain, whole milk (171304); nuts, walnuts, english (170187). Sugars come to about 29 g per serving, of which about 9 g are from the honey. No salt is added; the small amount comes from the ingredients. Thyme and orange zest are not included. Carbohydrate is USDA “by difference” and includes fibre.
Swaps and variations
- Lighter: low-fat Greek yogurt. USDA lists 73 kcal and 1.9 g fat per 100 g for low-fat plain Greek yogurt, against 97 kcal and 5 g fat for whole milk.
- Less sweet: skip the honey on top. Really ripe figs are sweet enough with only the honey they bake in.
- Other nuts: pistachios, almonds or hazelnuts, same weight.
- Dairy-free: a thick coconut or soy yogurt and maple syrup instead of honey. The nutrition values will change.
- Breakfast bowl: add 2 tbsp of oats or granola to each bowl.
Storage and reheating
Best warm, right after baking. Baked figs keep 2 days in a closed container in the fridge; eat them cold or warm them for a few minutes in the oven. Keep the yogurt and walnuts separate until you serve.
Related
- Recipes: Pomegranate, walnut and parsley salad · Mediterranean mackerel stew · Stuffed peppers with bulgur and feta
- Encyclopedia: Figs · Greek yogurt · Honey
- Diet: Mediterranean diet · 7-day Mediterranean meal plan
FAQ
Can I use dried figs instead of fresh?
Not in the same way. Dried figs are much denser: 249 kcal and 47.9 g sugars per 100 g, against 74 kcal and 16.3 g for fresh figs (USDA). Simmer them for 10 minutes in a little water or orange juice instead of baking.
How do I know if figs are ripe?
A ripe fig gives under gentle pressure, may be slightly wrinkled near the stem and smells sweet. Very firm figs stay dry and bland in the oven.
Is this a healthy dessert?
Each serving has about 269 kcal, 11 g protein and about 29 g sugars, of which about 9 g come from the honey. Halve the honey and that part halves too.
Can I bake the figs ahead?
Yes, up to 2 days ahead. Keep them in the fridge and warm them for a few minutes before serving over cold yogurt.
This recipe is for information only and is not medical or dietary advice. Nutrition values are estimates calculated from standard databases and will vary with your ingredients.
