Fig and Orange Blossom Yogurt Parfait with Honey Granola

Name: Fig and Orange Blossom Yogurt Parfait with Honey Granola
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (150 g) old-fashioned rolled oats, not instant or quick-cooking; ¼ cup (30 g) shelled raw unsalted pistachios, roughly chopped; 3 tablespoons (63 g) honey; 2 tablespoons (30 ml) extra-virgin olive oil; ½ teaspoon (1½ g) ground cinnamon; ¼ teaspoon (1½ g) fine sea salt; 2½ cups (600 g) plain whole-milk Greek yogurt, cold, straight from the fridge; 2 tablespoons (42 g) honey, for stirring into the yogurt; ¾ teaspoon (4 ml) orange blossom water; 1 teaspoon (2 g) orange, zest only, finely grated (optional); 8 medium (320 g) ripe fresh figs, stems trimmed, cut into ½-inch (1 cm) wedges; 1 tablespoon (21 g) honey, for drizzling on top; ¼ cup (30 g) shelled raw unsalted pistachios, roughly chopped, for topping

From the MyKitchenBank Kitchen

Thick Greek yogurt scented with orange blossom water is layered with crunchy olive oil-honey pistachio granola and juicy fresh figs. It's a Mediterranean-style breakfast that looks elegant and comes together in about an hour, mostly hands-off.

Prep: 25 min
Cook: 22 min
Wait: 30 min
Total: 1 hr 17 min
Makes: 4 parfaits (about 1¼ cups / 300 ml each), with a little extra granola

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Ingredients

4 servings

For the honey granola
1½ cups (150 g) old-fashioned rolled oats, not instant or quick-cooking
¼ cup (30 g) shelled raw unsalted pistachios, roughly chopped
3 tablespoons (63 g) honey
2 tablespoons (30 ml) extra-virgin olive oil
½ teaspoon (1.5 g) ground cinnamon
¼ teaspoon (1.5 g) fine sea salt
For the parfaits
2½ cups (600 g) plain whole-milk Greek yogurt, cold, straight from the fridge
2 tablespoons (42 g) honey, for stirring into the yogurt
¾ teaspoon (4 ml) orange blossom water
1 teaspoon (2 g) orange, zest only, finely grated (optional)
8 medium (320 g) ripe fresh figs, stems trimmed, cut into ½-inch (1 cm) wedges
1 tablespoon (21 g) honey, for drizzling on top
¼ cup (30 g) shelled raw unsalted pistachios, roughly chopped, for topping

Equipment (7)

Rimmed baking sheet, 13×18-inch (33×46 cm)
Parchment paper
Medium mixing bowl
Rubber spatula
Small sharp knife and cutting board
4 glasses or jars, 10–12 oz (300–350 ml) each
Measuring cups and spoons (or a kitchen scale)

Steps

Before you start

Granola must cool completely (about 30 minutes) before layering, or it will turn soft in the yogurt. Start it first.
Use full-fat or 2% Greek yogurt that is thick enough to hold a spoon upright. Thin or low-fat yogurt will make the layers watery.
Orange blossom water is potent. Measure it exactly, and taste before adding more.
Choose figs that are soft and slightly wrinkled at the neck, with no sour smell. Rinse them gently and pat dry.

1
Heat oven, line panOven 325°F / 165°C
- Position a rack in the center of the oven and heat to 325°F (165°C).
- Line a 13×18-inch (33×46 cm) rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 325°F (165°C) and the pan is lined.
2
Mix the granola
- In a medium bowl, stir together the oats, 30 g (¼ cup) chopped pistachios, cinnamon, and salt.
- Add the olive oil and 3 tablespoons honey.
- Fold with a spatula for about 1 minute until every oat looks glossy and no dry patches remain.
- Spread in an even layer on the baking sheet and press lightly with the spatula so some clusters form.
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Ready when: All oats are evenly coated and glossy.
Tip: Chop the pistachios for both the granola and the topping now, and keep the topping portion aside.
3
Bake the granolaOven 325°F / 165°C
- Bake at 325°F (165°C) for 22 minutes total.
- At the 12-minute mark, pull the pan out and gently stir, moving the edges toward the center, then re-flatten and return to the oven.
- Granola is done when it is light golden brown, smells toasty, and the edges look deeper gold.
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Ready when: Light golden brown with a toasty smell. It will still feel slightly soft and crisps as it cools.
Tip: Honey burns quickly. If the edges darken before the 22 minutes are up, remove the pan early.
4
Cool granola completely
- Set the pan on a wire rack or heatproof surface and leave the granola untouched for 30 minutes.
- Do not stir it, so it sets into crisp clusters.
- Break into bite-size pieces once fully cool and no longer warm to the touch.
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Ready when: Crisp and snaps apart; no warmth left in the pan.
Tip: Warm granola layered with yogurt goes soggy within minutes.
5
Flavor the yogurt
- While the granola cools, put the yogurt in a bowl.
- Stir in 2 tablespoons honey, ¾ teaspoon orange blossom water, and the orange zest if using.
- Mix until smooth and uniform, about 30 seconds.
- Taste: it should smell softly floral, not perfumey.
- Add up to ¼ teaspoon more orange blossom water only if needed.
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Ready when: Smooth, thick, and lightly floral, with no streaks of honey.
Tip: Too much orange blossom water tastes soapy. Add it in small increments.
6
Prepare the figs
- Gently rinse the figs and pat dry.
- Trim off the hard stems and cut each fig into 6 wedges, about ½ inch (1 cm) thick.
- Toss the wedges with 1 tablespoon honey in a small bowl and let them sit while you assemble.
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Ready when: Fig wedges are glossy with honey and hold their shape.
Tip: Use a sharp knife and light pressure. Very ripe figs crush easily.
7
Layer the parfaits
- Divide in each of 4 glasses, in this order: 2 tablespoons granola, about ⅓ cup (75 g) yogurt, a quarter of the fig wedges (about 6 pieces), then repeat once more with granola, yogurt, and figs.
- Spoon the yogurt carefully against the center of the glass so it doesn't smear the sides.
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Ready when: Two clear layers each of granola, yogurt, and figs in every glass.
Tip: Reserve a few fig wedges and about 2 tablespoons of granola per glass for the top.
8
Top and serve
- Finish each glass with a final 2 tablespoons granola, the reserved fig wedges, a sprinkle of the 30 g (¼ cup) chopped pistachios, and a drizzle of any honey left in the fig bowl.
- Serve right away with a spoon long enough to reach the bottom.
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Ready when: Tops are crunchy with nuts and glossy with honey.

Good to know

Tips

Stir the granola only once during baking and not at all while it cools, so you get big clusters.
Warm the honey for 10 seconds in the microwave if it is too thick to drizzle or mix.
Use clear glasses so the layers show. Wide-mouth jars are easier to layer neatly than tall narrow glasses.
For a firmer, sturdier yogurt layer, strain the yogurt in a cheesecloth-lined sieve for 30 minutes before flavoring.

Make ahead

The granola can be baked, cooled, and stored airtight up to 2 weeks. The flavored yogurt and cut figs can be kept separately in the fridge for up to 1 day. Assemble parfaits no more than 15 minutes before serving to keep the granola crunchy.

Storage & reheating

Assembled parfaits are best eaten immediately; they keep covered in the fridge up to 4 hours, though the granola will soften. Store leftover granola airtight at room temperature up to 2 weeks, or freeze up to 3 months (no need to thaw). Store flavored yogurt covered in the fridge up to 3 days. Fresh figs keep 2 days in the fridge once cut.

Substitutions

ripe fresh figs → fresh peaches, apricots, or halved strawberries. Use about 320 g (2 cups) sliced into similar-size pieces. Skip the honey toss if the fruit is very sweet.
orange blossom water → rose water. Use ½ teaspoon (2.5 ml); it is just as strong. Or use ½ teaspoon vanilla extract plus the orange zest.
shelled raw unsalted pistachios → sliced almonds or walnuts. Same weight; almonds bake the same, and walnuts may need 2 fewer minutes.
plain whole-milk Greek yogurt → labneh or dairy-free coconut yogurt. Thin labneh with 1–2 tablespoons milk if too stiff. Coconut yogurt will be softer, so layer just before serving.