Fig Baked Oats
Author: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!
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
Store covered in the fridge for 4 to 5 days. Enjoy warm or cold. Reheat individual portions in the microwave for 30 to 60 seconds.
Can also be frozen for up to 3 months whole or in individual portions. If freezing whole, bake in a freezer-safe dish or line well with parchment paper so you can lift the oatmeal out easily and transfer to a freezer safe container or bag.
NUTRITION
Serving: 1serving | Calories: 390kcal | Carbohydrates: 62g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 756mg | Fiber: 9g | Sugar: 28g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 3mg
