Figs are a great source of fibre and several minerals and vitamins such as calcium, magnesium, manganese, potassium, copper, vitamin K and vitamin B6 amongst other nutrients. They are naturally sweet and a perfect addition to your breakfast.
I love figs, but since I am used to eat fresh figs directly from the tree, I have to admit that I never buy them because when I have bought them I was disappointed with their taste… So for me figs are limited to the end of August and beginning of September when they are in season in Majorca and I am lucky to pay a visit to my family.
My mum recently brought me a large Tupperware full of organic figs from our garden in Majorca, and this has allowed me to share with you some of my favourite ways to add them to my breakfast.
As you now a healthy breakfast is necessary to raise the body’s energy levels and to restore the blood glucose levels to normal after the overnight fast.
Skipping breakfast can have a negative impact and increase the risk of gaining excess weight because in general, people skipping breakfast tend to eat more at lunch or to snack all day.
Personally I like to have fruits, such as figs when they are in season, as part of my breakfast to help me keep full & energized during the morning.
I have prepared these recipes with fresh figs for breakfast: “Porridge with fresh figs”, “Sourdough toast with fresh figs and chocolaty ricotta”, “Fresh figs with yogurt” and “Sourdough toast with avocado and fresh figs”.
If you try any of these healthy and nutritious vegetarian Mediterranean diet recipes with fresh figs, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 100g (1 cup) Wholegrain organic porridge oats (gluten free)
- 250ml (1 cup) Almond milk
- 250ml (1 cup) Water
- 4 Fresh figs, thinly sliced
- 2 Teaspoons organic bee pollen (replace with pumpkin seeds or your favourite nuts for a vegan options)
- 2 Teaspoons cacao nibs
- 2 Large sourdough bread slices
- 125g (1/2 cup) Organic fresh Ricotta (or vegan ricotta)
- 1 Teaspoon organic cacao powder
- 4 Fresh figs, thinly sliced
- 1 Teaspoon raw local honey (or agave syrup for a vegan option)
- 250ml Organic natural yogurt (or natural plant based yogurt alternative for a vegan option)
- 4 Fresh figs, thinly sliced
- 35g (1/4 cup) Raw Pistachios, coarsely ground
- 1 Teaspoon raw local honey (or agave syrup for a vegan option)
- 2 Large sourdough bread slices
- 1 Ripe fresh avocado, peeled, seeded and mashed
- ½ Tablespoon freshly squeezed lemon juice
- 4 Fresh figs, thinly sliced
- Add the wholegrain oats, the almond milk and the water into a saucepan over a medium heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring as often as you can until you get a smooth creamy porridge. If you like it with a runny texture, simply add a splash more water.
- Serve hot topped with the fresh figs, cacao nibs and bee pollen. (For a vegan option you could replace the bee pollen with some pumpkin seeds or your favourite nuts)
- Toast the sourdough bread slices (in a toaster, on a grill or in the oven, as you prefer) until golden.
- In a small bowl mix the fresh ricotta cheese (or vegan ricotta) with one teaspoon of cacao powder until they are well combined.
- Spread the chocolaty ricotta on the toasted bread and top with the fresh figs and a bit of honey (or agave syrup).
- Pour the natural yogurt on a small dish and top with the fresh figs, the raw pistachios and a bit of honey (or agave syrup).
- Toast the sourdough bread slices (in a toaster, on a grill or in the oven, as you prefer) until golden.
- In a small bowl mix the mashed avocado with the lemon juice, spread the avocado mix on the toasted bread and top with the slices of fresh figs.
My neighbor gave me some figs from her tree. I fixed the avocado on sourdough with the figs which were as sweet as candy. Along with some tomato juice. Such a good breakfast! Thanks so much for the idea.
I’m glad you like it Gayle 🙂 Enjoy and happy healthy cooking!
I would like to make a order for figs
Hi Elias, I don’t know where you live, but in Spain figs season starts end of May and finish early September. You should check when figs are available where you live 😉 Enjoy and happy healthy cooking!
Hi, just wanted to let you know this recipe is very good, It tastes fantastic and is really good for the health also I really like the fig on toast it feels so fresh to eat and thank you.
Thanks Leah, enjoy and happy healthy cooking! 🙂
I am trying the porridge with figs that I picked off my tree this morning. Lovely combination, they provide most of the sweetness I need. Just happened to have cocoa nibs on hand from a recent trip to Ecuador and they add a great complimentary flavor as well. Thank you for the idea. Your presentation is beautiful, too!
Hi Libby, I’m delighted to know you like this combination 🙂 Enjoy and happy healthy cooking!