I love figs for breakfast. And I love nuts for breakfast. Between the two I can not make my mind up which I prefer more. But all confusion disappears when it comes to oatmeal. So without much thinking, I stumbled upon the most obvious breakfast solution one wednesday morning.
I think Oats are real life heroes. They do all the work but remain backstage. They walk away from applause and let the others revel in it. Because they know the are outstanding. With or without those standing ovations. Here, they bind together everything to create a jamy, crunchy, creamy and immensely satisfying breakfast. But the figs and the nuts take it away.
Here’s a reminder to reflect on all those people who remain silent and bind things up for you. And when you take a bite of your figs and nut bake, feel thankful for them.
What goes in:
A tablespoon of extra virgin coconut oil
2 tablespoons of pure maple syrup (or more if you like it sweeter)
A cup of oats
A cup of almonds
Half a cup of walnuts/ pecans
1 heaped teaspoon of cinnamon
2-3 fresh figs
Half a cup of milk of your choice (I used soy milk)
This is how we do it:
Mix the oats, milk and maple syrup together in a bowl. Add cinnamon and coconut oil to the mixture. In a blender Throw in your nuts in a blender and blend till they break down into tiny pieces (to add crunch there should be big and small pieces). Spread the oats mixture in a baking dish. Chop the figs and mix them with the nuts and layer over the oats mixture. Bake for 10 minutes or until the nuts start to brown. Enjoy.
a day to be thankful for 