Maple Roasted Figs with Creamy Oats + Hazelnut
Makes 2 Servings
Pre-heat oven to 325 degrees F. Lay chopped hazelnuts out on a baking sheet, and bake for about 8 minutes or until slightly golden and toasted. Remove from heat, and place hazelnuts in a small bowl to cool.
Increase oven to 375 degrees F. Add parchment paper to the baking sheet. In a medium bowl, toss figs with 2 Tbsp. maple syrup and 1/2 tsp. oil. Spread out onto baking sheet, and bake about 20-25 minutes until figs are cooked down and “jammy”. Set figs aside.
While the figs are roasting, add oats, milk, 3 Tbsp. maple syrup, cardamom, vanilla extract, and a pinch of salt to the sauce pan.
Simmer on low heat for 15-20 minutes, stirring occasionally, and adding more milk as they cook for desired thickness.
Divide oats between 2 serving bowls. Place a dollop of yogurt or coconut cream in each bowl, and swirl. Top each bowl with roasted figs, toasted hazelnut, and a drizzle of honey, if desired. Top with a pinch of flaky sea salt, if desired. Enjoy!
**Leftover figs and hazelnuts are delicious in yogurt bowls, on their own, or over ice cream! I often make a double or triple batch so that I have them all week for breakfast bowls. Store in air tight container in the fridge for 3 days.
8-10 figs, halved
1/4 c. chopped hazelnuts (use blanched hazelnuts if you don’t care for the skins, but I usually leave them on — other nuts that work well are pistachios, walnuts or almonds)
1 c. oats
2 c. milk (whole milk, almond milk, oat milk, etc — I use 1.5 c. almond or oat with 1/2 c. coconut milk)
1 tsp. cardamom (more to taste)
1 tsp. vanilla extract
1/4 c. plain Greek yogurt, dairy-free yogurt, or coconut cream
3 Tbsp.+ 2 Tbsp. maple syrup, divided
1/2 tsp. olive oil or melted coconut oil
Drizzle of honey (optional)
10 minute prep
20 minute active cook time
Vegan friendly, vegetarian, gluten free with gluten free oats, dairy-free friendly, nut-free friendly (replace hazelnuts with seeds)
Fig season is one of my favorites. Honestly, I didn’t always love figs — it wasn’t until I learned more about them, how to choose ripe figs, when they are in season — that I began to LOVE them. I get that they’re not for everybody. I’ve encouraged my husband to try them multiple times, and he just really doesn’t care for them. That’s fine, more for me!
I appreciate figs eaten plain, and I love them halved and drizzled with honey, olive oil and flaky salt. But roasted figs are on another level for me. Though roasting them takes some of the floral flavor away, it adds a delicious jammy taste and consistency that is incredible. I love to roast them with maple syrup to eat over creamy oats.
In this recipe, the toasted hazelnuts are the perfect companion for the jammy figs. Pistachios and walnuts would also work beautifully. A hint of cardamom adds some comforting spice, and the yogurt or coconut cream that gets swirled in last makes the oats extra rich and creamy. It’s a warm and satisfying breakfast, perfect for the transition from summer to fall. I hope you enjoy it as much as I do!