Honey-Roasted Fig, Almond and Toasted Coconut Parfaits

Honey-Roasted Fig, Almond and Toasted Coconut Parfaits


8 washed and stemmed ripe fresh figs (about 220g)
1 tablespoon honey, plus more to top parfaits (optional)
2 tablespoons extra-virgin olive oil
2 cup (480ml) plain yogurt
1/2 cup (35g) Uncle Sam Rye & Hemp cereal (or any bran flake cereal)
1/2 cup (60g) sliced almonds
1/2 cup (25g) unsweetened coconut flakes


Preheat the oven to 400 F.

Slice figs in half and arrange cut side up on a medium rimmed baking sheet.

In a small bowl, whisk together the honey and olive oil. Drizzle over the tops of the figs, and roast for about 12 minutes, or until the figs are soft and the honey mixture is bubbling. Scoop figs onto a plate to cool.

Reduce oven temperature to 350F and toast the almonds and coconut until fragrant, about 5-7 minutes (feel free to use the same baking sheet although watch the coconut carefully to avoid burning).

To assemble: Select four of your favorite 8-ounce glasses or cups and scoop ¼ cup plain yogurt into the bottom. Layer on 2 fig halves and top with 1 tablespoon of toasted coconut, sliced almonds and Rye and Hemp Cereal. Repeat to create an additional parfait layer and add an additional drizzle of honey, if desired.  Serve immediately.