Caramelized Fig Toasted Oatmeal
With crushed pistachios and pecans, Caramelized Fig Toasted Oatmeal is cooked in one pan. So quick, creamy, and easy, the perfect change-it-up breakfast.
Servings: 2 SERVES
Ingredients
- 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
- 1 drizzle extra honey
Instructions
- 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.
Notes
- Selecting Figs: Choose ripe figs that are slightly firm to the touch, with no blemishes. Ripe figs should yield slightly when gently pressed. If figs are too soft or mushy, they're overripe and may not hold their shape when caramelizing.
- Caramelizing Technique: Ensure the pan is preheated before adding the butter and honey. This step helps achieve a beautiful caramelization. When placing the figs in the pan, make sure they are cut-side down for even cooking and maximum flavor.
- Toasting Oats: Keep an eye on the oats while toasting; they can go from perfectly toasted to burnt quickly. Stir frequently to develop a rich, nutty aroma without overcooking.
- Milk Temperature: When adding milk to the oats, warm it slightly first. This helps prevent the oatmeal from cooling down too much and ensures a nice, creamy texture.
- Adjusting Consistency: If the oatmeal becomes too thick, gradually stir in more milk until you reach your desired creaminess. For a thicker consistency, let it cook a bit longer on low heat.
Nutrition
Calories: 274kcal | Carbohydrates: 43g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 316mg | Potassium: 175mg | Fiber: 5g | Sugar: 13g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 262mg | Iron: 2mg