Fig and Cherry Baked Oatmeal
Recipe GLPRff1dee1e95eb84
A warm and comforting baked oatmeal featuring fresh or thawed cherries and quartered Mission figs combined with creamy coconut milk, fragrant vanilla bean paste, and a blend of warming cinnamon and walnuts. This naturally vegan and dairy-free breakfast bake is perfect for weekend mornings or brunch gatherings, offering wholesome oats with fruit sweetness and nutty depth. Serve warm straight from the oven or enjoy leftovers cold throughout the week.
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Ingredients
2 cups fresh or frozen and thawed pitted cherries
4 fresh Mission figs, quartered
2 cups old-fashioned rolled oats
½ cup raw walnuts
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 cups unsweetened coconut milk or plant-based milk of choice
2 teaspoons vanilla bean paste
Directions
Preheat your oven to 350 degrees Fahrenheit.
Distribute the cherries evenly across the bottom of an 8-inch square baking dish.
In a medium bowl, whisk together the oats, walnuts, baking powder, and cinnamon until well combined. You can prepare this dry mixture the night before and store it in an airtight container or zipper bag for convenient morning preparation.
Pour the coconut milk and vanilla bean paste into the oat mixture and stir thoroughly until all ingredients are evenly moistened and combined.
Carefully pour the oat mixture over the cherries in the baking dish, spreading it in an even layer.
Arrange the quartered figs decoratively on top of the oatmeal.
Bake for 30 to 35 minutes, until the top is lightly golden brown and the edges are bubbling gently.
Remove from the oven and let rest for a few minutes. Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or reheat gently in the microwave before serving.
