White's Oats

Fig and Raspberries with Cacao Nut Crumble

Preparation time: 5 minutes. Cooking and cooling time: 20 minutes.

Serves 4 


8 fresh figs, cut into quarters

250g raspberries

For the crumble

1 tablespoon coconut oil 

75g Whites Organic Rolled Jumbo Oats

75g cashew nuts, roughly chopped, 60g pistachios, peeled 60g mixed pumpkin and sunflower seeds

1 tablespoon agave or maple syrup 

/2 teaspoon ground cinnamon

20g cacao nibs or grated cacao

To serve

4 tablespoons natural coconut yoghurt

2 tablespoons agave or maple syrup


  • Heat the coconut oil in a large frying pan and toast the oats, cashews, pistachios and seeds until golden. Stir continuously to toast evenly.
  • Stir in syrup, cinnamon and cocoa nibs for a minute, then remove from the heat to a clean oven tray or large plate to cool.
  • Arrange fig quarters with raspberries onto plates, top with crumble, a dollop of yoghurt and a drizzle of syrup before serving. 



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