Breakfast Parfaits with Fig Compote

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  • Level: Intermediate
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 45 min
  • Yield: 6 parfaits
  • Nutrition Info
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1/2 cup blackberries

1/2 cup blueberries 

1/2 cup thinly sliced strawberries 

1 cup plus 2 tablespoons Fig Compote, recipe follows

3 cups 2% Greek yogurt 

3/4 cup Fruit-and-Nut Trail Mix, recipe follows

Fig Compote:

3 cups fresh black mission figs (about 20 ounces), roughly chopped

1/2 cup coconut sugar 

2 tablespoons white wine vinegar 

1 tablespoon orange zest

1/2 cup freshly squeezed orange juice (from about 2 oranges) 

1 teaspoon ground cinnamon 

Kosher salt

1 tablespoon honey 

Fruit-and-Nut Trail Mix:

3 cups walnuts (about 12 ounces)

2 cups cashews with sea salt (about 10 ounces) 

1 cup coconut flakes 

1/2 cup pepitas (about 2 1/2 ounces) 

2 tablespoons melted coconut oil 

Kosher salt

1/2 cup banana chips 

1/2 cup goji berries 

1/2 cup chopped dried pineapple

1/4 cup carob chips, optional 


  1. Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.

Fig Compote:

Yield: 1 1/2 cups
  1. Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
  2. Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.

Fruit-and-Nut Trail Mix:

Yield: about 10 cups
  1. Preheat the oven to 375 degrees F.
  2. Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
  3. Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.