Fig Oatmeal
3.6 from 9 votes
Oatmeal makes an excellent, customizable breakfast—add fresh fruit and nuts for flavor and texture.
Servings
4
servings
Prep time
10
minutes
Cooking time
10
minutes
Ingredients
-
2 ½ cups almond milk
-
2 cups old-fashioned rolled oats
-
8 figs, quartered
-
4 tablespoons honey
-
4 tablespoons almonds, chopped
-
2 tablespoons blueberries
-
2 tablespoons sliced strawberries
Directions
- Place the oats and almond milk in a saucepan and bring to a boil over high heat.
- Reduce the heat to low and cook for about 5 minutes, stirring frequently, until the oats are creamy.
- Divide the cooked oatmeal into serving bowls.
- In a non-stick skillet, combine the quartered figs and honey. Cook, stirring, for 2–3 minutes until the figs soften and the honey becomes syrupy.
- Top each bowl of oatmeal with the warm figs, chopped almonds, blueberries, and sliced strawberries.
Notes
- Combine honey and maple syrup for a more complex sweetness.
- Swap almonds for walnuts, hazelnuts, or cashews if you prefer.
- Adjust the amount and type of fruit to match your taste or seasonal availability.
I chose figs for their natural sweetness and tender texture, which pair beautifully with creamy oats. Fresh figs are ideal, but dried figs can be rehydrated and used when fresh aren’t available.
I prefer rolled oats for a hearty texture. Cook them in almond milk for a creamier result; you can use water or another plant or dairy milk if you prefer. Once the oats reach a creamy consistency, stir in some of the warm figs so their flavor infuses the oatmeal.
For crunch and added nutrition, top the oatmeal with chopped nuts—almonds, walnuts, or pecans all work well. A drizzle of honey or maple syrup, a sprinkle of cinnamon, or a splash of vanilla extract will enhance the flavor if you like a sweeter bowl.
This fig oatmeal is warm, satisfying, and easy to adapt. Add more fruit, swap nuts, or change the sweetener to create variations suited to your taste or dietary needs.