Vanilla Fig Oatmeal with Baklava Topping from Vegan Slow Cooking for Two or Just You

fig-oatmeal


Photo by Kate Lewis, Copyrighted by Fair Winds Press

Vanilla Fig Oatmeal with Baklava Topping has always been one of the top oatmeals on Healthy Slow Cooking, so when I wrote Vegan Slow Cooking for Two or Just You I had to add it in. Breakfast works great  in a 1 1/2 or 2 quart slow cooker.

There’s more than just oatmeals in Vegan Slow Cooking for Two or Just You: Tofu Scrambled Breakfast Burritos, Overnight Tofu Root veggie Hash, Butternut Squash French Toast Casserole, two different DIY creamers and more.

This recipe, like all the ones in my new book, use a 1 1/2 to 2 quart slow cooker.

Vanilla Fig Oatmeal Topped with Bakalava Filling

Soy-Free Gluten-Free Oil-Free Option*

This is one of my most popular oatmeal recipes on my blog and around the Web. It’s a vanilla oatmeal with flecks of fig and bursts of cardamom and orange flower water. On top, it’s a gooey nutty topping like most oatmeal has never seen.

  • 1/2 cup (40 g) steel-cut oats
  • 2 cups (475 ml) unsweetened nondairy milk
  • 1/2 cup (75 g) chopped dried figs
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon orange flower water, food grade, optional
  • 1/2 vanilla bean, scraped, or 1 teaspoon vanilla extract

FOR THE TOPPING:

  • 1 tablespoon each (8 g) chopped pistachios, (8 g) walnuts, and (8 g) almonds
  • 1 tablespoon (20 g) agave nectar
  • Pinch cinnamon

The night before: Spray your crock with oil to help with cleanup later or skip it* and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off. Add everything except the topping ingredients to the slow cooker. In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.

In the morning: Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.

per 1-Cup (233 G) Serving: 246.5 calories; 6.0 g total fat; 0.4 g saturated fat; 6.5 g protein; 46.8 g carbohydrate; 7.0 g dietary fiber; 0 mg cholesterol

yield: about 3 cups (700 g)
prep time: 10 minutes
cooking time: 7 to 9 hours

Vanilla Fig Oatmeal with Baklava Topping from Vegan Slow Cooking for Two

 

Comments

  1. Head-spinningly delicious! So much better than the sneaking-fig-newtons-for-breakfast days of my mischievous youth. ;)

  2. As fall rolls around, I just loooove serving oatmeal for breakfast. Add to that the ease of prepping the night before and letting the slow cooker do the work? Brilliant!

  3. Can you make this with regular milk?

  4. Irena Tymruk says:

    I eat this most mornings, substituting organic dried apricots for figs, or my frozen cassis, raspberries from the garden. I use figs in winter :) I cook mine for around 10 minutes. Why do you cook for 10 hours will the liquid not dry out…. What is a crock many thanks. I am not American and live in France.

    • Kathy Hester says:

      This uses an appliance known as a slow cooker or crockpot. It’s purpose is to let you cook things at a low heat for a long time. Something that can cook on the stovetop in 20 minutes can cook all day while you are away at work. It’s safe to leave on when you are not at home. This way you can cook your oatmeal while you sleep.

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