Name: Fig and Banana Oatmeal
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 ¼ cups (780ml) water; ¼ tsp. salt; 2 cups (180g) rolled oats; 1 cup (240ml) almond milk, unsweetened; 2 tbsp. coconut sugar; 2 bananas, sliced; 4 fresh figs, quartered; 2 tbsp. honey

Oatmeal is one of those foods that can be enjoyed in so many different ways. In this blog post, we’ll show you how to make a delicious fig and banana oatmeal. This breakfast dish is healthy, flavorful, and easy to prepare. Let’s get started!

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What are the benefits of eating figs?

Figs are high in iron and calcium, which is why they’re one of the best foods for expectant mothers.

They’re ideal for vegan and vegetarian diets since they’re a plant-based source that provides many nutrients.

Dried figs are high in fiber, which aids digestion. According to WebMD, a single ounce of dried figs contains 3 grams of fiber!

What is the difference between porridge and rolled oats?

To use rolled oats in meals, you must first understand the distinctions between rolled oats and porridge oats. Here’s some information that may help you decide whether rolled oats are the same as porridge oats.

The processing step occurs when oat groats are separated into porridge oats and rolled oats.

The first distinction between the two oats is appearance. While porridge oats have a more uniform cut and are powdered, rolled oats retain their whole-grain form but flattened.

Because of this, porridge oats become creamier and nuttier, while rolled oats have a mild flavor and soft texture.

Rolled oats also have a larger surface area than porridge oats, which means they absorb heat more readily while being cooked.

Cooking time for porridge oats is significantly longer, generally ranging between 15 and 20 minutes. More significantly, rolled oats can keep longer than porridge oats.

The flattening procedure preserves and maintains the good oils contained in oats, keeping them fresh.

What you need to make Fig and Banana Oatmeal

3 ¼ cups (780ml) water
¼ tsp. salt
2 cups (180g) rolled oats
1 cup (240ml) almond milk, unsweetened

For the toppings:

2 tbsp. coconut sugar
2 bananas, sliced
4 fresh figs, quartered
2 tbsp. honey

How to make the recipe

In a saucepan, combine the water and salt. Place over a high heat and bring to a boil, then add in the oats.

Reduce the heat to low and simmer gently, stirring occasionally until the oatmeal becomes creamy, around 5 minutes.

Add in the almond milk and stir until well combined and warmed through.

Divide the oats between 4 bowls and top with the coconut sugar, sliced bananas, figs and honey.

Storing the recipe

If you want the fig and banana topping to stay fresh for a longer period of time, store it in an airtight container at room temperature. However, if you’d like to save time on cooking so that your fig and banana oatmeal is ready to eat all week, you may do so by preparing it ahead of time.

Make a huge batch of oats on Sunday. They’ll keep for 5-6 days in the fridge, if stored airtight. Then prepare your caramelized apple topping fresh and warm up oatmeal with a splash of milk to serve.

Recipe tips

If you want a slightly sweeter banana-flavored mixture, caramelize the bananas. Slice the bananas and combine them with the butter and sugar in a small saucepan. Stir it over medium high heat for a few minutes.

Yield: 4 portions