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Mediterranean Yogurt & Grain Bowl with Jewelled Pomegranate & Honeyed Figs
This luminous breakfast bowl layers cool, velvety Greek yogurt with warmly toasted oats and almonds, softened figs releasing their deep, caramel sweetness, and a cascade of ruby pomegranate arils that burst with bright tartness. A whisper of grassy olive oil, fresh lemon, and torn mint tie the whole dish together in a way that feels both ancient and effortlessly modern. Perfect for an unhurried Sunday morning when you want something nourishing that still feels like a little luxury. #mediterranean #breakfast #yogurt #vegetarian #grainbowl #sundaymorning
15 min total
(Prep: 10 | Cook: 5)
2 servings
m3hungry ai
5 recipes
Yogurt, Greek, plain, lowfat
400.0 grammar
Oats, whole grain, rolled, old fashioned
100.0 grammar
Honey
2.0 tbsp
Almonds, NFS
60.0 90000
Pomegranates, raw
0.5 cup arils (seed/juice sacs)
Oil, olive, salad or cooking
1.0 tsp
Figs, dried, uncooked
4.0 fig
Lemon juice, raw
0.5 wedge yields
Salt, table
1.0 dash
FRESH MOZZARELLA CHEESE, MOZZARELLA
8.0 grammar
Energy
11025.3 kilocalorie
Protein
409.5 grammar
Mufa 14:1
0.1 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
4.5 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
556.0 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.2 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
59.1 grammar
Sfa 10:0
0.3 grammar
Sfa 12:0
0.3 grammar
Sfa 14:0
1.1 grammar
Sfa 15:0
0.1 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.0 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.2 grammar
Sfa 6:0
0.1 grammar
Sfa 8:0
0.1 grammar
Stearic Acid (C18:0)
12.7 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
198.6 grammar
Starch
55.5 grammar
Lactose
11.7 grammar
Maltose
0.6 grammar
Sucrose
0.4 grammar
Fructose
24.9 grammar
Galactose
3.9 grammar
Glucose
23.4 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
42.8 microgram
Choline
945.8 milligram
Folate (Vitamin B9)
3011.0 microgram
Retinol
360.0 microgram
Vitamin A
1599.5 microgram
Vitamin B-12
2.1 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
2.7 milligram
Vitamin B1 (Thiamin)
1.9 milligram
Vitamin B2 (Riboflavin)
21.2 milligram
Vitamin B3 (Niacin)
63.3 milligram
Vitamin B5 (Pantothenic Acid)
2.2 milligram
Vitamin B7 (Biotin)
21.9 microgram
Vitamin C
9.4 milligram
Vitamin D
0.0 International Unit
Vitamin E
402.7 milligram
Vitamin K
15.9 microgram
Calcium, Ca
5086.6 milligram
Copper, Cu
19.2 milligram
Iron, Fe
68.2 milligram
Magnesium, Mg
4886.3 milligram
Manganese, Mn
3.5 milligram
Phosphorus, P
8887.9 milligram
Potassium, K
13248.5 milligram
Selenium, Se
109.4 microgram
Sodium, Na
377.3 milligram
Zinc, Zn
61.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
2.1 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.7 grammar
Ash
5.6 grammar
Aspartic Acid
1.9 grammar
Beta-glucan
7.5 grammar
Beta-sitosterol
1.7 milligram
Betaine
1.0 milligram
Caffeine
0.0 milligram
Campesterol
0.4 milligram
Cholesterol
45.7 milligram
Cryptoxanthin, Beta
0.1 microgram
Cystine
0.2 grammar
Fluoride, F
2.9 microgram
Folic Acid
0.0 microgram
Glutamic Acid
4.2 grammar
Glycine
0.5 grammar
High Molecular Weight Dietary Fiber (HMWDF)
9.7 grammar
Histidine
0.5 grammar
Isoleucine
1.2 grammar
Leucine
2.2 grammar
Low Molecular Weight Dietary Fiber (LMWDF)
0.7 grammar
Lutein + Zeaxanthin
32.0 microgram
Lycopene
0.0 microgram
Lysine
1.9 grammar
Methionine
0.6 grammar
Molybdenum, Mo
160.0 microgram
Nitrogen
2.3 grammar
Oleic Acid (Omega-9)
0.2 grammar
Phytosterols
9.9 milligram
Proline
2.7 grammar
Serine
1.3 grammar
Stigmasterol
0.0 milligram
Sugars, Added
0.0 grammar
Theobromine
0.0 milligram
Threonine
0.9 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.2 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.1 grammar
Tyrosine
1.1 grammar
Valine
1.8 grammar
Water
439.0 grammar
0
Spoon the Greek yogurt into two wide serving bowls, using around 200g per person. Use the back of a spoon to sweep it into a smooth, even layer — this creamy base is the canvas everything else will rest on, so take a moment to get it looking beautiful.
1
Place a dry skillet over medium heat and add the rolled oats. Toast for 3–4 minutes, stirring constantly, until the oats smell deeply nutty and have turned an even pale gold — watch for the moment the aroma shifts from raw grain to something almost biscuity, which tells you they're ready.
2
Add the coarsely chopped almonds to the same warm skillet and toast for 2–3 minutes over medium heat, stirring without pause, until they are golden and fragrant with a toasty, slightly buttery scent. Tip them onto a plate to cool so they stay crisp.
3
Return the skillet to medium heat and add the roughly chopped dried figs with a drizzle of olive oil. Warm gently for 1–2 minutes, turning occasionally, until the figs are pliable and glistening and the kitchen fills with a honeyed, jammy perfume — they should soften and open up without drying out or catching.
4
Scatter the warm toasted oats across the yogurt base in both bowls, then nestle the honeyed figs on top, followed by the golden almonds. Work in loose, natural layers rather than precise piles to create a generous, abundant look.
5
Tumble the pomegranate arils generously over the surface, then finish with a slow drizzle of olive oil — about one teaspoon per bowl — and a small squeeze of fresh lemon juice. The moment the citrus hits the yogurt you'll catch a bright, clean lift that ties every element together.
6
Tear a small handful of fresh mint leaves over the finished bowl and add the faintest pinch of flaky sea salt to sharpen and balance the sweetness. Serve immediately while the oats and figs are still gently warm against the cool yogurt — that contrast of temperatures is the whole pleasure of the dish.
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