Nothing hugs the tummy on a cold morning quite like a bowl of oatmeal. I can hear you now, "What?! A recipe for oatmeal? You've got to be kidding me." (Accompanied by a dramatic eyeroll, I hope!) Who needs a recipe for oatmeal when all you have to do is tear open a packet, add water, give it a little spin in the microwave and breakfast is ON the table!
Not so fast. How about morning convenience AND oatmeal raised to a whole new level? One that's more delicious than any artificial ingredients-filled, sugar-laden paper packet of oatmeal dust you've ever had?
Oh...you don't like oatmeal? Perhaps your tastebuds have simply been waiting for a hot morning cereal worthy of their undivided attention. Your bored tastebuds have been waiting for Black Mission Fig and Ginger Pecan Baked Oatmeal!
Kimber has been home for a few days and treated us to this simple, make-it-the-night-before breakfast. Mmmmm...she enjoys it warm and topped with a little non-fat Greek yogurt. I like it cold with either a little skim milk or non-fat Greek yogurt, too. Sound too healthy for you? What if I told you the flavor and texture is more like a rich, creamy, decadent bread pudding than a good-for-you quick morning meal? It is.
It's not often you can splurge on flavor, yet skimp on fat and calories...and have the result be heart healthy, too. Live it up!
Black Mission Fig and Ginger Pecan Baked Oatmeal
- 2 1/2 cups oatmeal, certified gf to make this gluten-free!
- 1/3 cup brown sugar, packed
- 1 cup dried figs, Black Mission figs are my fave, quartered lengthwise
- 1/2 cup pecans, roughly chopped
- 3 tablespoons crystallized ginger, diced small if it didn't come that way already
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 1/3 cups skim milk
- 4 egg whites, lightly beaten
- 1 teaspoon canola oil
- 1 teaspoon vanilla extract
Preheat oven to 350. Spray 8" glass baking dish with Pam. Mix all the dry ingredients in large bowl. In medium bowl, combine the wet ingredients. Add wet ingredients to dry and mix well.
Pour mixture into dish sprayed with Pam, bake for 55-60 minutes or until center is set and firm to touch.
Serve as is or with some yogurt on top...maybe a few berries, too! Oh...and I love that it make a good amount so you have an instant breakfast for a few days...IF you and the fam don't scarf it up!
Print this post