Delicious Fig Baked Oats made with fresh figs and naturally sweetened with pure maple syrup. The perfect nourishing and fibre-packed breakfast or brunch to enjoy during late summer when figs are in season! Great for making ahead and freezer-friendly!
Looking for more ways to use fresh figs? Check out my fig pasta, fig & black olive tapenade, and easy fig jam recipes too!
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Today, I'm back with another delicious baked oats recipe for fig season! With two fig trees in my garden I'm always looking for ways to use them up and Fig Baked Oats has been my go-to breakfast of late.
This nutritious and very seasonal baked oatmeal recipe is packed with goodness from hearty oats, juicy fresh figs, and almond butter. It's easy to make, naturally sweetened, packed with whole grains, healthy fats & fibre, and great for making ahead as part of your meal prep.
My fave ways to serve these fig baked oats include:
- With a drizzle of drippy peanut butter, almond butter, or slightly melted (in the microwave) chocolate spread!
- In a bowl with creamy dairy-free milk poured over the top (like cereal!)
- With a big dollop of vegan yogurt.
Mel x
🤍 WHY YOU'LL LOVE THis fig baked oatmeal
- Great for meal prep - Make a big batch and enjoy all week or freeze for later.
- Quick to prep - It takes 5 minutes to prep and the oven does all the work.
- Healthy & tastes great - Packed with fibre, whole grains, healthy fats and 11 grams of protein per serving (if you make it with soy milk).
- It's perfect anytime - Enjoy for breakfast, snack or a healthy dessert.
- Family-friendly - This is a recipe the whole family will love!
- Uses a good amount of figs - If you've got fig trees you can end up with absolutely loads of figs all at once and they don't keep for long.
Recipe
Fig Baked Oats
Author:Ingredients
- 8 to 10 fresh figs (or more if you have lots to use up)
- ⅓ cup (5 heaping tablespoons) almond butter
- ¼ cup (60 ml) pure maple syrup
- 1 cup (240 ml) dairy-free milk (use soy milk for extra protein)
- 2 cups (200 grams) rolled or old-fashioned oats (certified gluten-free if neccesary)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350 °F (175°C).
- Slice 2 figs into rounds and set aside for decorating the top of the oatmeal. Dice the rest.
- To a medium mixing bowl add the almond butter. Gradually add the maple syrup, mixing as you go to combine. Then gradually add the milk, mixing as you go again so they are combined. A few small lumps are ok.
- To the milk mixture add the oats, baking powder, cinnamon, salt and vanilla. Mix together then add the diced figs and stir so they are evenly distributed.
- Transfer the mixture to a medium-sized oven safe baking dish (even a cast iron skillet, 7 or 8-inch cake pan will do) and pack it down well with a spatula. Decorate with the sliced figs.
- Bake for 35 to 40 minutes until golden.
NOTES
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