Caramelized Fig Toasted Oatmeal with crushed pistachios and pecans, all in one pan. So quick, creamy, and easy….the perfect change-it-up breakfast.
Let me just say, going from Weetbix to this was a warm welcome to my cold and miserable morning. I know I’ve dressed up oatmeal before, with the Nutella Hot Chocolate Oatmeal, and the Blueberry Brownie Batter Oatmeal from months back, but figs were all around me.
Beautifully ripened fresh-from-the-trees figs…
And, I know this will shock me as much as it will shock you guys, but I needed a chocolate break. See? Shock, I know. Don’t worry, there’s a killer cheesecake with a truckload of chocolate (ahem – oreos and maybe Nutella) coming your way soon. But for now….figs.
Caramelising them first though, with honey instead of brown sugar (because I’m being healthier today), and a littlebitabuttah (aka olive oil spread — aka healthier) for my soul, is all I could think about bringing them home.
And the best part? Adding the oats to the same pan; allowing the figs to soften and cook with the oatmeal, all the while toasting the oatmeal to draw out a different, almost nutty flavour, and filling your porridge with the most incredible fig and honey with.a.hint.of.vanilla combination of flavours.ever.
So, so creamy. Yep. I’ll take this over Weetbix again tomorrow.
Really, you could do this with nectarines, peaches, pears or even apples.
And it just so happens my daughter was home from school with a ridiculously swollen elbow. Because she didn’t see a pole right in front of her — smacked into it — fell over — and yeah. Just like her mum.
Caramelized Fig Toasted Oatmeal
- 1 tablespoon light butter or coconut oil
- 1 tablespoon honey
- 5 whole figs , halved
- 1 cup rolled oats (or quick oats)
- 1½ cups low fat/skim or almond milk
- 1 teaspoon vanilla extract
- extra honey to drizzle
- Melt ½ tablespoon of the butter/oil in a nonstick pan. When the butter is sizzling, mix in the honey and combine. Add the fig halves (open slice down), and allow to soften and caramelise. Remove four of the fig halves (or however many you need to garnish later) and reserve on a warm plate.
- Add the oats to the remaining fig halves in the pan, along with the remaining butter/oil. Allow the oats to toast on the pan, while occasionally stirring, for about 5 minutes or so (your kitchen will start filling with a nutty almost popcorn aroma). Pour in 1 cup of the milk and the vanilla extract. Stir and bring to a boil. Reduce heat and allow to simmer while stirring, pouring in the remaining milk slowly until reaching your desired consistency. Remove from heat once oats are soft and creamy. Add extra milk if you wish!
- To serve, top with the reserved fig slices and a drizzle of extra honey. Optional: top with crushed pecans and pistachios.