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 baked oatmeal delivers. It’s comforting, slightly indulgent, and just the kind of thing I love waking up to on a weekend.
The baked oatmeal itself is fantastic — hearty, cake-like in texture, and perfectly sweet. It’s the sort of dish that’s great for serving guests at brunch or making when you want an extra-special breakfast. You can bake a pan, slice it into squares, and freeze leftovers for quick mornings later on.
What really elevates this version is the topping: sticky cinnamon figs. They’re cooked briefly in butter and honey until a syrup forms and the figs become tender and sticky. The contrast of warm, syrupy fruit over the nutty almond-butter oatmeal is irresistible.
Fresh figs are one of my favorite fruits; their sweetness and juicy texture are unbeatable. That said, these sticky cinnamon figs are an exception — they transform the fruit into something just as exciting as fresh figs, and in some moments even better. They’re one of those tiny luxuries that make breakfast feel special.
I’ve used the same baked oatmeal base I’ve shared before — it’s essentially oatmeal cake: sturdy, moist, and slightly sweet. It’s satisfying and decadent for an oatmeal, and pairing it with the sticky figs pushes it into celebratory territory.
I mean, just look at them!
So!
This almond butter baked oatmeal with sticky cinnamon figs is perfect for a weekend breakfast or a cozy brunch. It’s not necessarily an everyday weekday oatmeal, but it’s an excellent recipe to have on hand for guests or to treat yourself. Serve warm with a drizzle of milk or cream, a sprinkle of sliced almonds, or even a dollop of whipped cream if you’re feeling indulgent.
Make a pan, slice it into portions, and freeze extras for quick reheating. It’s comforting, impressive, and reliably delicious.
Maybe even top it with whipped cream? Yes, please.
Almond Butter Baked Oatmeal with Sticky Cinnamon Figs
Almond Butter Baked Oatmeal with Sticky Cinnamon Figs
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.
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In a large bowl, whisk together the oats, sugar, baking powder, and salt. In a smaller bowl, whisk the eggs, milk, and vanilla. Combine the wet ingredients with the dry and stir until incorporated. Stir in the melted butter and almond butter until well combined. Pour the mixture into the prepared dish.
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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 with the sticky cinnamon figs and a drizzle of milk or cream.
sticky cinnamon figs
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Slice the figs in half or quarters. Heat a skillet over medium 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, gently tossing once or twice, for 5 to 6 minutes until the honey and butter form a syrupy sauce and the figs are tender. Serve immediately on top of the baked oatmeal.
Notes
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I appreciate you so much!
Fall brunch, here I come!