Sweet fresh figs, creamy yogurt, and softly chewy oats make these no-bake fig, yogurt and oat cups an inviting breakfast or layered dessert.
Prepare four individual portions with simple ingredients. For tidy layers, soak the oats first and save the crunchy topping until serving.
Combine the oats, milk, 200 g yogurt, 15 g honey, and cinnamon. Cover and refrigerate for at least 20 minutes.
The mixture should thicken while retaining some chew. Thicker rolled oats may need longer: taste a small spoonful and extend the soak if they remain too firm.
Rinse the figs gently, dry thoroughly, and remove their stems. Dice 200 g for the layers and cut the remaining 100 g into small wedges for the topping.
Choose ripe figs that yield gently when pressed but still hold their shape.
Divide half the oat mixture among the four glasses. Add half the diced figs. Repeat with the remaining oats and diced figs.
Finish with the reserved 200 g yogurt, using 50 g per glass. Spoon each layer in gently rather than pressing it down.
Cover and refrigerate for at least 30 minutes. Just before serving, divide the fig wedges, pumpkin seeds, and remaining 15 g honey between the cups.
Adding the seeds last helps preserve their crunch.
Use thick yogurt and well-dried fruit. Add ingredients with a small spoon, keeping them away from the glass walls until you spread each layer gently.
If the soaked oats seem too stiff to spoon, stir in milk one teaspoon at a time. Avoid making the mixture runny, or the layers may merge.
Assemble the cups up to 12 hours ahead, keeping the toppings separate. Cover and refrigerate at 4°C or colder. Eat within 24 hours for the best texture, using fresh ingredients within their use-by dates.
The oats become softer with longer chilling, so a cup prepared overnight will have a different texture from one served the same day.
These cups bring together creamy, fruity, and crunchy textures without baking. Save the recipe for a relaxed breakfast or a dessert you can prepare before guests arrive.