Cinnamon & Caramel Porridge with Honey Baked Figs

I’ve never been a big fan of fresh figs but in my delirious Jamie Oliver infused Christmas baking frenzy I couldn’t resist buying a mere two to experiment with to see if I couldn’t change my mind. Admittedly, they have been sitting in the fridge for a week whilst I’ve been wondering what to do with them. I watched Jamie do some sliced and baked for four hours and served with cheese, they looked amazing but the cheese didn’t fit my healthy criteria and I didn’t have the patience to wait for them to cook!

So this is what I came up with! Hot cinnamon and caramel porridge with honey glazed baked figs on top. I think I have successfully changed my mind on figs!

Serves 1

40g Wholegrain Oats (not quick oats)
1/2 cup Almond milk (or milk of your choice)
½ cup water
1 Medjool Date – finely chopped
½ tsp Cinnamon (or to taste)
1 tsp Mesquite Powder (optional)
I tsp Chia Seeds
1 tsp Raw Organic Honey
2 Figs
1 tsp Pistachios – roughly chopped
½ tsp Cacao Nibs
40g Greek Yoghurt

Slice down the tops of the figs in an X and brush with honey. Place on a tray lined with baking paper and bake in a 180C preheated oven for around 20 minutes or until the figs are soft and squishy.

About 15 minutes into the baking time, place the oats, almond milk, chopped date, water, mesquite powder and cinnamon into a small saucepan. Continue to stir, adding more water if necessary until the date breaks down and dissolves.

Add the chia seeds, mix and transfer to a serving bowl.  Serve with greek yoghurt, pistachios, figs, cacao nibs and a dusting of cinnamon.




8 thoughts on “Cinnamon & Caramel Porridge with Honey Baked Figs

  1. Another gorgeous porridge post, yum! Love the idea of using the fresh figs… I spotted a few at the market on the weekend too, but I couldn’t bring myself to buy them for a few dollars each!! Argh. I love them though. So delicious!

  2. Pingback: Coconut Slow Roasted Figs | Feed Your Soul, Perth

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