This post was sponsored by Valley Fig. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.
Fig Oatmeal Bake with Streusel and Caramelized Pear Topping
for the baked oatmeal:
- 2 cups rolled oats
- 1 cup Blue Ribbon Orchard Choice dried figs, cut into fourths
- 1/2 cup cashews
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups non dairy milk
- 1/2 cup Blue Ribbon Orchard Choice Organic Mission Fig Spread
- 1 teaspoon vanilla extract
for the streusel topping:
- 3/4 cup coconut sugar
- 3/4 cup flour
- 1/4 cup vegan buttery spread, softened (sub butter)
- 1 teaspoon cinnamon
- 1 tablespoon water
for the caramelized pears:
- 2 bosc pears, sliced thinly
- 1 teaspoon coconut oil
- 1/4 teaspoon cinnamon
- Preheat oven to 375.
- In a large bowl combine oats, Blue Ribbon Orchard Choice dried figs, cashews, baking powder, cinnamon, and salt.
- In a separate medium sized bowl whisk together nut milk, Blue Ribbon Orchard Choice Mission Fig Spread, and vanilla extract until well combined.
- Pour your wet ingredients into your dry ingredients, and mix well.
- Grease a 9x9 baking pan, and pour your fig and oat mixture into the pan. Bake for 20 minutes.
- While the oats are baking, combine all streusel topping ingredients in a bowl until crumbly.
- 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.
- 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.
- When the fig oatmeal bake is finished cooking, let it cool for 10 minutes. Then top it with caramelized pears, additional Blue Ribbon Orchard Choice dried figs and eat up!
Now, I love me some figs y’all. I love ’em so much that I did a fig-filled recipe roundup a while back, and also made these fig and date energy balls – ’cause DUH. But the thing about figs is that they are soooo seasonal. So May-October(ish) comes and goes and leave me wanting more figs. I’m just waiting around for next fig season. WELL, WAIT NO MORE. ‘Cause Valley Fig Growers is here to solve all of my problems and provide me with dried figs and fig spreads that will last all year. So I thought to myself, “Self, what do you want to put figs in most?” And immediately I screamed OATMEAL. And that was that. It’s a health-ier oatmeal bake for you (yay no eggs or dairy!), and it’s topped with over-the-top deliciousness. I mean honestly, do you get any better than streusel topping with soft, warm caramelized pears?!? HECK NO TECHNO. You don’t.
This recipe is both a delicious breakfast, and a valid dessert option. The fig oatmeal bake is healthy enough for breakfast eating (plus its got protein from cashews), and the streusel topping with caramelized pears is sweet and flavorful enough to be a dessert. So you basically get two recipes in one. I’ve been eating this for breakfast for a week now, and my favorite way to eat it is with a drizzle of nut butter right on top of the warm oatmeal bake. That’s a straight up PRO MOVE. And obviously don’t forget to pile on as many Blue Ribbon Orchard Choice Dried Figs as possible. Because no matter if you eat it as a family breakfast, or a delicious dessert – extra figs are a MUST.