This dish is the cosiest winter vegan breakfast bowl.
Warm up your mornings with this super tasty vegan breakfast bowl. These sweet roasted figs and pecans with creamy dairy-free yoghurt are so delicious, simple and easy to make! It’s the perfect dish to start your day off in the best way! The star of the show really is the figs. We’ve roasted them in some spices and maple syrup, with some fresh rosemary for a herby flavour. These figs are sweet, soft and juicy, and the roasted pecans add a lovely spiced crunch to the bowl.
We’ve served these figs and pecans with some extra creamy dairy-free yoghurt. The Oatly Greeky style one is our favourite; it’s super thick and velvety. The drizzle of almond butter adds a nice nutty earthy flavour that tastes amazing with the spiced figs!
It couldn’t be any more simple to make.
One of the reasons we love this breakfast bowl is that it feels special to eat, but is so simple to make. It’s essentially just baking the figs & pecans and assembling it all. You could definitely make the figs up in advance, however, they do taste best when warm straight out of the oven, especially on a cold winter morning!
How to make this warming vegan breakfast bowl.
To make our warming fig and yoghurt bowl, you’re obviously going to need some figs, so that is where we’re going to start. Make sure you’ve got your oven preheated to 180 degrees Celsius. We’ve used 2 figs per person, which you’re going to want to cut in half. Place your fig halves into a baking tray, and then grab the pecans, and add them to the same dish.
Next, we’re going to add some fresh herbs, and we’re using chopped rosemary. We love the taste of rosemary with sweet flavours, but if you wanted to get creative, you could use any of your favourite herbs, maybe something like oregano, or mint would be delicious.
Then we’re going to add our spice mix to the figs and pecans, which is simply: cinnamon, allspice and a pinch of salt. Next, add in some maple syrup and give it a good mix. Transfer it all to a baking tray, then cook in the oven for 15 minutes.
It’s super simple to plate up. All you need to do is pop your figs and pecans on top of the vegan yoghurt. Don’t forget to pour some of that lovely maple syrup from the baking tray over too; we don’t want to waste any of that sugary spiced goodness. Then, drizzle over some lovely creamy almond butter and top with fresh herbs and a last little drop of maple syrup.
Our warming roasted fig vegan breakfast bowl is:
- Warming and cosy
- Perfect for the autumn/winter months
- Quick and easy
- Something a bit different
- Vegan & dairy-free
If you enjoyed this, try one of our other delicious recipes:
Watch how to make it step by step:
Warming Fig & Yoghurt Vegan Breakfast Bowl
For the figs & pecans
- 4 figs halved
- 23 g pecans 12 pecans
- 1 + 1/2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp allspice
- pinch of salt
- 1 sprig of rosemary roughly chopped
For the toppings
- a serving of vegan yoghurt we use Oatly greek style
- a spoonful of almond butter
- drizzle of maple syrup
- fresh rosemary to sprinkle on top
- Preheat the oven to 180 degrees Celsius.
- Add the fig halves and pecans to a baking tray, then drizzle over the maple syrup. Add the cinnamon, allspice, salt and rosemary, then stir to combine everything. Roast in the oven for 15 minutes.
- Add the vegan yoghurt to a bowl, then top it with the roasted figs and pecans. Top with some fresh rosemary, a spoonful of creamy almond butter and a drizzle of syrup.