Valley Fig Growers

Healthy
Fiber Rich

California Fig Oatmeal Bake with Streusel & Caramelized Pear Topping

Serves 6 to 8.

Ingredients

For Baked Oatmeal:

2 cups rolled oats

1 cup Blue Ribbon Orchard Choice California Figs, cut into fourths 

1/2 cup cashews

1 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 cups unsweetened nut milk (sub soy or skim)

1/2 cup Blue Ribbon Orchard Choice Organic Mission California Fig Spread

1 teaspoon vanilla extract

For Streusel Topping & Caramelized Pears:

3/4 cup coconut sugar

3/4 cup flour

1/4 cup vegan buttery spread, softened (sub butter)

1 teaspoon cinnamon

1 tablespoon water

2 bosc pears, sliced thinly

1 teaspoon coconut oil

1/4 teaspoon cinnamon

Directions

  1. Preheat oven to 375 degrees F. 
  2. In a large bowl combine oats, figs, cashews, baking powder, cinnamon, and salt.
  3. In a separate medium sized bowl, whisk together nut milk, fig spread, and vanilla extract until well combined.
  4. Pour wet ingredients into dry ingredients, and mix well.
  5. Grease a 9x9 baking pan, and pour fig and oat mixture into the pan. Bake for 20 minutes.
  6. While the oats are baking, make streusel topping. Combine coconut sugar, flour, buttery spread, cinnamon and water in a bowl until crumbly. 
  7. After the oats have baked for 20 minutes, take the pan out and top with streusel topping. Put back in the oven and bake for an additional 10-15 minutes.
  8. While the oats are baking, heat a skillet over medium high heat. Add in  your coconut oil. Once hot, add pears to the skillet and sprinkle with cinnamon. Cook on each side for 2-3 minutes.
  9. When the fig oatmeal bake is finished cooking, let it cool for 10 minutes. Then top it with caramelized pears, additional figs and eat up! 

Recipe and photo created for Valley Fig Growers by Haley Hunt Davis of Brewing Happiness.

Nutrition Information

amount per serving

  • Calories 443
  • % Calories from Fat 23%
  • Fat 11
  • Cholesterol 0
  • Protein 6
  • Carbohydrates 81
  • Fiber 7
  • Iron 4
  • Sodium 284
  • Calcium 116
  • Potassium245