Fig and Almond Oatmeal
Creamy stovetop oats naturally sweetened with chopped dried figs and warmly spiced with cinnamon, with sliced almonds for crunch.
By Moow Editorial ·
- Chopping the figs finely distributes their sweetness. Other dried fruit may replace the figs.
- For more crunch, reserve the almonds for serving. You may also reserve about half the milk and stir it in at the end to cool and loosen the oatmeal.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 1 bowl
- Prep time: 2 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 1 bowl.
- Calories: 310 kcal
- Protein: 12 g
- Carbohydrates: 43 g
- Fat: 11 g
- Sodium: 86 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 4 tbsp rolled oats
- 3/4 cup plus 1 tablespoon (200 ml) milk
- scant 1/2 cup (100 ml) water
- 3 dried figs
- 5 raw blanched almonds
- 1 tsp ground cinnamon
Directions
1. Finely chop the dried figs and thinly slice the almonds.
2. Put the oats, milk, water, figs, almonds, and cinnamon in a small deep saucepan.
3. Cook over medium heat, stirring constantly so the bottom does not scorch.
4. When the mixture begins to boil, reduce the heat and continue stirring for 1–2 minutes, until thick. Transfer to a bowl and serve.
Sources
Contains milk, tree nuts, and oats. Use certified gluten-free oats if needed, supervise the hot saucepan closely, and refrigerate leftovers within 2 hours.