Description
Fluffy, delicious and loaded with tons of fig jam, these fig newton baked oats are the ultimate breakfast!
Ingredients
Scale
Fig Newton Baked Oats
- ½ cup Rolled oats, ground into a fine flour ((sub with oat flour))
- ½ scoop Vanilla protein powder ((sub with 3 tbsp oat flour))
- 1 tsp Coconut sugar
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Pink Himalayan Salt
- ¼ tsp Cinnamon
- ⅔ cup Almond milk
- 1 tsp Lemon juice
- 1 heaping tbsp Fig Filling
Fig Filling
- 3 medium Dried Smyrna Figs, chopped into small pieces
- ½ cup Water
- 1 tbsp Honey or Date syrup
- ¼ tsp Cinnamon
- Pinch of salt
Instructions
Fig Filling:
- how to make the fig filling Begin by making the fig filling. I recommend making this on the weekend or when you have some extra time and then storing it in the fridge to use whenever you like.
- add ingredients to a pot and mash and boil, then store in the fridge. To make the filling, add in all of the ingredients (chopped figs, water, cinnamon, honey and salt) into a pot. Bring everything to a boil on medium-high heat and once the figs begin to “bloat” or absorb some of the water lower the heat to low. Then, using a potato masher, mash the figs while still cooking, until it begins to look like a paste. Let the mixture cook for 1-2 more minutes and then turn off the heat. Mash the figs again to help them cool and make the paste even more smooth. Then transfer the paste into a jar or bowl and set aside or store in the fridge for later.
Fig Newton Baked Oats:
- whisk the dry ingredients then the wet ingredients to form a thick fluffy batter. To make the baked oats, begin by preheating the oven to 375°F and greasing a ramekin with cooking spray. In a bowl, add the ground oats (or oat flour), protein powder, baking powder, baking soda, salt, coconut sugar and cinnamon. Mix well. Then pour in the almond milk and lemon juice and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash more almond milk. If the batter looks too runny, add in some more oat flour or protein powder.
- baked the baked oats for 25 minutes with the fig filling and then enjoy. Pour the batter into the prepared ramekin and place a generous heaping tablespoon of the fig filling in the middle – the more the better. Then cover the fig filling with some of the batter and bake in the oven for 20-25 minutes until puffed and golden brown. Let cool for 2 minutes and then enjoy!