fig baked oatmeal cut into 9 pieces on parchment paper

Vegan Fig Baked Oatmeal

A summer-to-fall breakfast that’s ideal for meal prep! This vegan Fig Baked Oatmeal is perfectly balanced with fresh produce and cozy flavor.

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fig baked oatmeal cut into 9 pieces on parchment paper

I’m having a moment with figs and I can’t be stopped! This Vegan Fig Baked Oatmeal is another one of those perfect summer-to-fall recipes. Packed with fresh produce but balanced with plenty of cozy spices, it’s an ideal breakfast for this weird transition season.

zoomed in shot of oatmeal slice to show texture

Fig Baked Oatmeal Key Ingredients

Milk of Choice: Whatever you have works!

Almond Butter: My absolute favorite almond butter is from Trader Joe’s. Substitute tahini if you need to keep things nut-free.

Maple Syrup: Honey works too.

Ground Flaxseed: To create structure without using eggs.

Lemon Juice: Just a splash to brighten up the oatmeal altogether. Don’t add more than a tablespoon or you risk giving it actual lemon vibes (which is not what we’re going for in this particular recipe).

Vanilla Extract: To enhance the overall flavor of the oatmeal.

Rolled Oats: I don’t recommend quick oats (they’ll be mushy) or steel-cut oats (they won’t be fully cooked).

Cinnamon: For cozy vibes!

Fresh Figs: Any variety should work. I usually use Mission figs because they’re easy to figure in my area. We’ll use them a couple of different ways. We’ll fold some quartered figs directly into the oatmeal mixture and top with more fig slices before sticking it in the oven.

Almonds: I love topping this oatmeal with some slivered almonds just before putting it in the oven. They get all toasty and add some much-needed crunch.

fig baked oatmeal in baking dish

Odds & Ends

  • Serving Ideas: I usually serve my baked oatmeal with more almond butter and a big dollop of Greek yogurt. You could also serve with some dairy or plant-based butter or cream cheese.
  • Can I freeze? Yes! Wrap individual slices in plastic and then aluminum foil before freezing. It’ll keep for up to 3 months.
zoomed in shot of baked oatmeal slice to show texture

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More Fig Recipes

oatmeal slices on parchment paper
zoomed in shot of oatmeal slice to show texture

Fig Baked Oatmeal

A summer-to-fall breakfast that's ideal for meal prep! This vegan Fig Baked Oatmeal is perfectly balanced with fresh produce and cozy flavor.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Breakfast, Snack
Cuisine American
Servings 6

Equipment

  • 8×8 Baking Dish
  • Large Bowl

Ingredients
  

Wet Ingredients

  • cups milk of choice
  • ½ cup almond butter
  • ¼ cup maple syrup
  • 2 tbsp ground flaxseed
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp vanilla extract

Dry Ingredients

  • 2 cups rolled oats
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 1 cup fresh figs quartered

Toppings

  • fresh figs cut lengthwise into thin slices, for topping
  • ¼ cup slivered almonds for topping

Instructions
 

  • Preheat oven to 350° F and grease an 8×8 baking dish with oil, butter, or cooking spray.
  • In a large bowl, whisk together all wet ingredients until combined. Add all dry ingredients except figs and mix again until combined.. Add figs and give everything one more stir to ensure everything is well-distributed.
  • Pour mixture into baking dish and smooth until well-distributed. Top with fig slices and slivered almonds. Bake for 50-60 minutes, or until a tester or fork comes out clean or with only a few crumbs and the edges are golden brown. Cool for at least 20 minutes and enjoy!

Notes

Storage: Will keep an airtight container in refrigerator for up to 5 days.
To make nut-free: Omit almonds and use tahini in place of almond butter; be sure to use nut-free milk.
Keyword almond butter, almonds, baked oatmeal, fig baked oatmeal, figs, oats, vegan baked oatmeal

Photography by Hope Agresti

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