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
- Preheat oven to 350ºF. Grease an 8×8 baking pan.
- 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.
- Dice 3-4 figs and fold into the oatmeal mixture.
- Transfer mixed oatmeal to greased pan. Sprinkle with sunflower seeds. Thinly slice remaining 2 figs lengthwise and top oatmeal. Dust with cinnamon sugar.
- Bake 22-25 min or until set and firm.
- Let cool before serving. Cut into 6 squares.
- Add any toppings of choice like non-fat Greek yogurt, almond butter, and/or 1-2 T maple syrup.
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.