Almond Butter Baked Oatmeal with Sticky Cinnamon Figs.
I’m ready to start off every morning with almond butter baked oatmeal.
Seriously, this stuff is ridiculously GOOD. If you want to eat breakfast for dessert, I’m here for you. With you. Beside you. Making it for you. Serving it all to you.
So I don’t eat it all!
No but really, the baked oatmeal? Fantastic.
What goes on top? Even more fantastic. Sticky cinnamon figs made in a saucepan with butter and honey. Ohhhh my gosh. I want to make a pan of those and eat them for a snack.
Fresh figs are one of my favorite fruits and honestly, I like them in their fresh form best. Yes, I know I’ve put them in focaccia bread, but there is nothing like a fresh ripe fig. So juicy! The pop of flavor is ridiculously appealing to a texture lover too.
The sticky cinnamon figs are one of my exceptions – a way to make and eat the figs that could possibly be even better than fresh figs. Or at least on the same level.
I mean, just look at them!
I’ve shared the base of this baked oatmeal before. You can find the classic version here, and boy oh boy… this is like dessert for breakfast. I almost go as far as saying that this is oatmeal cake. It’s basically oatmeal dessert, served like a cake.
It is DELICIOUS.
Now hear me out. It’s not an oatmeal I would necessarily eat every day during the week, but I think it’s a great recipe to have in your arsenal for this coming season. It’s amazing served at a brunch for guests. Or if you just want an extra special weekend treat, you could make it for breakfast and freeze some of it for later.
It is satisfying and decadent as far as oatmeal is concerned.
Maybe even top it with whipped cream? Uh yes please.
Almond Butter Baked Oatmeal with Sticky Cinnamon Figs
- 4 1/2 cups quick oats
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk - whatever you prefer! (dairy or nondairy)
- ½ cup almond butter, melted
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- milk or cream for drizzling
- sliced almonds, for topping
- 8 to 10 figs
- 2 tablespoons unsalted butter
- 4 tablespoons honey
- ¼ teaspoon ground cinnamon
- Pinch of salt
Preheat the oven to 350 degrees Spray a 9x13 inch baking dish with nonstick spray.
In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk and vanilla extract. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and almost butter until combined. Pour the mixture in the dish.
Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven. Let cool slightly, then cut into squares. Serve with the sticky figs and a drizzle of milk or cream.
Slice the figs in half or in quarters. Heat a skillet over medium heat and add the butter.
Place the figs in the skillet and drizzle with honey. Sprinkle them with cinnamon and a pinch of salt.
Cook the figs, tossing once or twice, for 5 to 6 minutes. You want honey and butter to create a syrupy sticky sauce in the bottom of the pan. Once the figs are finished, serve them immediately on top of the oatmeal.
Fall brunch here I come!