For all of my fig lovers out there (and there appears to be a large herd of you), this recipe comes as both a gift and an apology. Although this may rock your world and taste divine, I must share with you that this will be my final fig recipe until next year.Take a deep breath. You will survive this.
I’ve enjoyed working with figs and getting to know them, but fig season is escaping us. Actually, I can’t tell you exactly what months fig season runs, but something tells me figs have a short season. It just seems like one of those fruits.
Also, those suckers were expensive. I mean, not like mango or pomegranate expensive, but much more expensive than, say, apples or oranges, of which I buy plenty for that exact reason. I splurged on two packages of these, made all the recipes I came up with for them, and now I’m ready to move on.
So my next question is…what other ingredients would you like to see more of on the Oatmeal Artist? Is there a particular fruit you think I’ve overlooked thus far? A certain nut that hasn’t gotten proper treatment? A spice that I’m skimping on? Let me know! I love the challenge of incorporating new flavors.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 4 (or more) black figs, stems removed
- 4 (or more) fresh strawberries, hulled
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- walnuts or pecans, for topping (optional)
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- After adding oats, dice two of the figs and two of the strawberries into the oats and stir.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Slice the remaining figs and strawberries into quarters for the toppings. Finish by adding a splash of your milk of choice and a handful of chopped walnuts or pecans.