Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, Vegan, Vegetarian

Autumn Oatmeal Bake with Pumpkin & Figs

It’s fig season! Bet you thought I was going to say pumpkin? That, too. I made a berry coconut oatmeal that became a summer staple, and with fresh figs in season and pumpkin filling the grocery store shelves, this only seemed like the natural progression. Although fall is officially here, we’re having a heat wave in Boston. Thus, it only seems fitting to enjoy this morning’s Pumpkin Fig Oatmeal Bake cold with some Greek yogurt, a drizzle of maple syrup, and a little almond butter.

Ingredients (serves 6).

  • 2 c old-fashioned oats
  • 1 T maca powder
  • 2 t ground flaxseed
  • 1 T chia seeds
  • Pinch of sea salt
  • 1/2 t pumpkin pie spice
  • 1½ t baking powder
  • 2/3 c pumpkin purée
  • 2/3 c unsweetened almond milk or milk of choice
  • 1/4 c egg whites
  • 5-6 large fresh figs
  • 1 T sunflower or pumpkin seeds
  • Cinnamon sugar to garnish


  1. Preheat oven to 350ºF. Grease an 8×8 baking pan.
  2. In a large bowl, mix oats through baking soda. Add pumpkin purée, almond milk, and egg whites directly over dry ingredients. Mix well until no dry ingredients remain.
  3. Dice 3-4 figs and fold into the oatmeal mixture.
  4. Transfer mixed oatmeal to greased pan. Sprinkle with sunflower seeds. Thinly slice remaining 2 figs lengthwise and top oatmeal. Dust with cinnamon sugar.
  5. Bake 22-25 min or until set and firm.
  6. Let cool before serving. Cut into 6 squares.
  7. Add any toppings of choice like non-fat Greek yogurt, almond butter, and/or 1-2 T maple syrup.
  8. Enjoy!

 Adapted from my Oatmeal Bake. Also try:

Nutrition for 1 out of 6 squares (without toppings).
186 calories  •  3.5 g fat (17%)  •  31.7 g carbs (66%)  •  8.1 g protein (17%)  •  6.2 g fiber  •  9.3 g sugar
  •  145 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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