Fig and Walnut Oatmeal with a Splash of Milk
Indulge in the warm, comforting embrace of our Fig and Walnut Oatmeal. This heart-healthy breakfast combines the natural sweetness of ripe figs with the earthy crunch of walnuts, all swirled into creamy oatmeal and finished with a generous splash of milk. It's not just a meal; it's a moment of pure, Mediterranean-inspired delight to start your day right.
Equipment
- Medium saucepan
- Measuring cups and spoons
- Knife for chopping
- Stirring spoon
Ingredients
- 1 cup Oats (rolled or quick) 90g
- 4 figs Fresh figs, chopped about 150g
- 1/4 cup Chopped walnuts 30g
- 1 tablespoon Honey or maple syrup optional, 15ml
- 1/2 teaspoon Cinnamon 1g
- Pinch of salt
- 2 cups Milk (dairy or plant-based) 480ml, plus a splash for serving
Instructions
- Begin by bringing the milk to a gentle simmer in a medium saucepan over medium heat. Watch carefully to prevent it from boiling over.
- Once the milk is simmering, add the oats and a pinch of salt. Stir to combine.
- Reduce the heat to low and let the oats cook for about 5 minutes, stirring occasionally, until they are soft and have absorbed most of the milk.
- Add the chopped figs and walnuts to the saucepan, reserving a few pieces for garnish. Stir gently to incorporate them into the oatmeal.
- If you desire a touch of extra sweetness, drizzle in the honey or maple syrup and sprinkle in the cinnamon. Mix well to distribute the flavors evenly.
- Once the oatmeal has reached your preferred consistency, remove the saucepan from the heat.
- Divide the oatmeal between two bowls. Garnish with the reserved figs and walnuts.
- Finish each bowl with a splash of milk to cool it down to a pleasant temperature and add a bit of creaminess.
- Serve immediately and enjoy the nourishing start to your day.
Notes
To make this recipe vegan, opt for maple syrup as your sweetener and choose a plant-based milk. For a gluten-free version, ensure your oats are certified gluten-free. This oatmeal is best enjoyed fresh but can be stored in the refrigerator for up to two days; just add a splash of milk when reheating to restore creaminess.