I’m ready to start every morning with almond butter baked oatmeal.
This is ridiculously good. If you want breakfast that tastes like dessert, this is it — comforting, a little indulgent, and exactly what you want to serve when you want to impress.
The baked oatmeal itself is fantastic: tender, slightly cake-like, and richly flavored with almond butter. It’s one of those recipes that feels special without being fussy.
On top, the sticky cinnamon figs take it over the top. Cooked briefly in butter and honey, they become syrupy and soft, with warm cinnamon notes that pair perfectly with the oat base.
Fresh figs are one of my favorite fruits — juicy, sweet, and textural — but these cooked figs are a delicious exception. They’re almost as good as eating fresh figs straight from the bowl, and they make the whole dish feel like an occasion.
The sticky cinnamon figs are a highlight — soft, glossy, and full of flavor. I could happily make a pan of them just to snack on.
I mean, just look at them!
So!
This almond butter baked oatmeal is based on a classic baked oatmeal I’ve shared before. Think of it as oatmeal cake — hearty, comforting, and just sweet enough to feel indulgent for breakfast or brunch.
It’s not something I’d eat every weekday, but it’s perfect for a weekend treat, brunch with guests, or making in advance and freezing portions for later. It’s satisfying and decadent for an oatmeal-based dish.
Serve warm, maybe with a dollop of whipped cream or a drizzle of milk or cream. Sliced almonds on top add a nice crunch.
This combination — almond butter baked oatmeal with sticky cinnamon figs — is ideal for those cooler mornings when you want something comforting and a little refined.
Almond Butter Baked Oatmeal with Sticky Cinnamon Figs
Almond Butter Baked Oatmeal with Sticky Cinnamon Figs
Yield:
8
to 10 people
25 mins
40 mins
1 hr 5 mins
Ingredients
- 4 1/2 cups quick oats
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk (dairy or nondairy)
- 1/2 cup almond butter, melted
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- milk or cream for drizzling
- sliced almonds, for topping
sticky cinnamon figs
- 8 to 10 figs
- 2 tablespoons unsalted butter
- 4 tablespoons honey
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
-
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
-
In a large bowl, whisk together the oats, sugar, baking powder, and salt. In a smaller bowl, whisk the eggs, milk, and vanilla. Add the wet ingredients to the dry and stir until combined. Stir in the melted butter and melted almond butter until evenly mixed. Pour the mixture into the prepared baking dish.
-
Bake for 35 to 40 minutes, until the top is golden and the center is set. Remove from the oven and let cool slightly, then cut into squares. Serve warm topped with the sticky figs and a drizzle of milk or cream, and sprinkle with sliced almonds if desired.
sticky cinnamon figs
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Slice the figs in half or quarters. Heat a skillet over medium heat and add the butter.
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Add the figs to the skillet, drizzle with honey, then sprinkle with cinnamon and a pinch of salt.
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Cook for 5 to 6 minutes, gently tossing once or twice, until the butter and honey form a syrupy glaze and the figs are tender. Serve the figs immediately over the baked oatmeal.
Notes
Did you make this recipe?
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Fall brunch, here I come!