I feel like I need to apologize to everyone. I just lost track of time.
I’ve been so caught up in my hectic wedding planning that I’ve missed so many food seasons. I don’t realize they’ve passed me by until I think to myself: “Did I eat ___ this season?”
Nope. And the season is passed. Darn.
My favorite blackberries apparently came and went and I didn’t even notice until it was too late. Pluots? Peaches? Where did they all go? I’m so sad.
So when I saw figs at the store on sale recently, I was scooping them up like my life depended on them. More like my breakfast depended on them. Same deal.
After pulling this Baked Fig and Almond Oatmeal from the oven, I felt a sense of relief. Like I was redeeming myself for fruit seasons that passed me by.
I love that it’s creamy yet wonderfully textured due to the oats and the toasty sliced almonds. The flavors of vanilla and cinnamon compliment the figs just perfectly. I used honey roasted almond slices, which were wonderful because I also like to drizzle my finished oatmeal with honey, so all of the flavors are tied together.
I feel better for now…but talk to me in December when I am realizing I’ve totally missed pumpkin and apple season.
- 1 ½ cups old fashioned oats
- 2 ½ cups unsweetened almond milk (or water)
- pinch salt
- 1 egg
- 2 Tbs. brown sugar
- 2 Tbs. sliced almonds (I used honey roasted)
- 1 Tbs. vanilla extract
- 1 tsp. cinnamon
- 7-8 fresh figs, halved (I used Black Mission Figs)
- Preheat your oven to 350 degrees F. Prepare a baking dish (a 9x9” dish works well) with nonstick spray.
- In a mixing bowl, combine the oats, almond milk, salt, egg, brown sugar, vanilla and cinnamon. Whisk the ingredients together until well combined. Pour the mixture into your baking dish. Arrange your fig halves on top of the oatmeal mix.
- Bake for 40 minutes, or until golden brown on top. Let the baked oatmeal cool on a wire rack for 15 minutes before serving. It would be fabulous if served with a drizzle of honey or a splash of almond milk. Enjoy!
- To bake and serve the next morning, fully bake the oatmeal the night before and then let cool completely. Wrap with plastic wrap and refrigerate. Reheat before serving, either in the microwave or in the oven.