The fresh figs are back! Oh, how I’m going to miss them when they’re gone…but for now, I’ll keep on enjoying them and putting them in everything I make. This recipe is perfect for fall: it’s warming with a hint of pumpkin, bursting with the caramel-like flavor of figs, crunchy from the pecans, delectably sweet and salty, and so cozy (though oats always are—when will I stop describing oats as cozy?) It is finally cold here in the Appalachians, and those fall flavors are starting to creep back into my cooking again. Though these oats would be wonderful with dried figs, the fresh figs really shine, and don’t skip the sea salt—a little bounce of salty flavor can take a bowl of oats from good to scrumptious!
- 1 cup milk of choice or water
- 1/2 cup rolled oats
- 1/4 cup pumpkin purée
- Pinch of salt (more to top)
- Splash of vanilla
- 2 or 3 fresh figs
- Maple syrup for drizzling
- Topping ideas: toasted pecans, cinnamon nut butter, hemp seeds, maple almond butter, pumpkin butter, cinnamon, toasted walnuts
- In a small saucepan, heat milk or water on high until it starts to simmer. Stir in oats and pumpkin, reduce heat to low
- Cook until oats begin to absorb liquid and puff up, and then add salt and vanilla
- Cook until oats reach your desired consistency. Top with figs, maple syrup, a sprinkle of sea salt, and other toppings of choice. Enjoy!