Granola with Honey-Scented Yogurt and Baked Figs

Ingredients

• 2 tablespoons brown sugar packed
• 1 large egg white 
• 9  dark-skinned figs fresh firm stemmed quartered
• 3 cups greek yogurt plain fat-free
• 0.4 teaspoon ground cinnamon divided
• 0.1 teaspoon ground nutmeg 
• 2 tablespoons honey divided
• 2 tablespoons maple syrup 
• 1 cup old-fashioned rolled oats 
• 0.3 cup pecans chopped
• 0.3 teaspoon salt divided
• 1.1 teaspoons vanilla extract divided

Equipment

• bowl
• baking sheet
• oven
• wire rack
• blender
• aluminum foil

Directions

1. Preheat oven to 30
2. Combine oats and pecans in a small bowl.
3. Combine egg white and 1/8 teaspoon vanilla in a medium bowl; beat egg mixture with a mixer at medium speed until foamy. Fold oat mixture into egg white mixture.
4. Combine brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon salt, and nutmeg; fold the sugar mixture into oat mixture. Fold in maple syrup.
5. Spread granola evenly on a foil-lined baking sheet coated with cooking spray.
6. Bake at 300 for 25 minutes, stirring once.
7. Remove granola from oven; stir to loosen granola from foil. Cool on a wire rack.
8. Increase the oven temperature to 35
9. Combine 2 teaspoons honey and remaining 1 teaspoon vanilla in a large bowl, and add figs, stirring gently to coat the fruit. Arrange the figs, cut sides up, in a single layer on a foil-lined baking sheet.
10. Sprinkle figs evenly with the remaining 1/8 teaspoon ground cinnamon and remaining 1/8 teaspoon salt.
11. Bake at 350 for 10 minutes or until the fig juices begin to bubble.
12. Remove from oven, and cool completely.
13. Combine the remaining 2 tablespoons honey and yogurt in a small bowl. Spoon 1/2 cup yogurt mixture into each of 6 bowls; top each serving with about 2 1/2 tablespoons granola and 6 fig quarters.