This Roasted Fig Greek Yogurt and Chai Spiced Sorghum Parfait is a protein packed breakfast that will get your morning going.
Have you ever tried roasted figs? How about sorghum? Until last week, I’d never tried either. Although I grew up with a dwarf fig tree in our yard (my dad was quite the gardener), we always enjoyed them fresh off the tree, never cooked. I’d seen a few recipes for roasted and grilled figs, so I decided to try roasting some figs as well as grilling some.
I have to say I enjoyed the roasted figs more than the grilled ones. With a touch of maple syrup, vanilla and cinnamon, the roasted figs stayed moist while concentrating their natural sweetness. These roasted figs are great as a topping for Greek yogurt, or you can make a heartier breakfast by layering some cooked whole sorghum with the yogurt before putting some of these roasted figs on top.
Whole sorghum is a whole grain that I’d never tried before until recently. Whole sorghum looks like seeds, about the size of coriander seeds. I popped some sorghum one night and told the kids it was “baby popcorn” – it actually tastes like popcorn, just in mini form. Cooked whole sorghum is a bit chewy when cooked, like barley or farro. It’s definitely worth exploring if you like wholesome chewy grains.
I’ll be experimenting more with whole sorghum, but in the meanwhile, I’ll be enjoying it in this breakfast parfait or as a hot porridge.
Today, I’m participating in Food Network’s Summer Fest event where Figs are being featured this week. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Gluten-Free Cheesecake with Fresh Figs and Honey
Jeanette’s Healthy Living: Roasted Fig Greek Yogurt Chai Spiced Sorghum Parfait
Devour: A Perfect Pairing of Figs and Pizza Dough
Napa Farmhouse 1885: Fig and Grand Marnier Jam
Red or Green: Roasted Fig, Beet and Orange Salad with Maple Syrup and Jalapeno Vinaigrette
Dishing: Fig Lassi (Fresh Fig Yogurt Smoothie)
Weelicious: Homemade Fig Bars
Virtually Homemade: Fig and Plum Crostata
The Sensitive Epicure: Figs with Goat Cheese, Honey, and Thyme
Domesticate Me: Flatbread with Fresh Figs, Prosciutto and Goat Cheese
Taste With The Eyes: Frozen Fig with Rose, Almond and Rosemary
Daily*Dishin: Fresh Figs with Lemon Cream
FN Dish: Go Big with Fleeting Figs
- 1 cup whole sorghum
- 5 cups water
- 1 cinnamon stick
- 1 black cardamon
- 2 whole cloves
- 2 whole allspice
- raw honey, to taste
- One pound fresh figs (~16-18 small)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- a few shakes ground cinnamon
- 3 cups non-fat or low-fat vanilla Greek yogurt
- raw honey, optional
- toasted pistachios
- Place sorghum, water and spices in crockpot. Cook overnight on low. Drain and cool before using. Sweeten to taste with honey.
- Preheat oven to 400 degrees. Trim stems and cut figs in half. Toss gently with maple syrup, vanilla and cinnamon. Place on baking sheet. Roast 15 minutes, or until softened. Remove and cool.
- Layer cooked sorghum and Greek yogurt, and top with Roasted Figs. Sprinkle with pistachios and drizzle with a little honey if desired.