Spiced Oats & Figs

by Sherri Koehler on May 7, 2012

I’m so excited that Vegan Nosh has been selected to participate in the So Delicious® Dairy Free “SO Much to Love” recipe contest happening on Facebook! For the next 4 weeks there will be 64 fantastic new recipes posted, with three brand-new recipes coming from Vegan Nosh!

Each week there will great prizes for fans who vote during the “SO Much to Love” contest. Fans are eligible to vote once each day and once they cast their vote will be entered to win a prize a day and one grand prize per week. The authors of favorite recipes will receive the truly fabulous prize of a cooking equipment shopping spree!

This week I’m kicking off the deliciousness with a hearty, hot breakfast. You can vote for my wonderful Spiced Oats & Figs as a new favorite breakfast recipe on So Delicious’ Facebook page during the week of May 7, 2012! Voting for the first week ends on Sunday, May 13th at 11:59 PM (pacific time).

On weekends I have a little more time to make breakfast, so it is often something special. This delicious variation on an old favorite of ours, steel-cut oatmeal, makes use of dried figs and the wonderful Vanilla Almond Plus milk from So Delicious and makes for a mildly sweet, healthy breakfast to start your day.

If you happen to have a “fuzzy logic” rice cooker with a porridge setting this recipe becomes even easier since you can just toss all the ingredients in and wait for your breakfast to be done. Our rice cooker also boasts a timer which lets me put in all the ingredients the night before and we awake to the tantalizing smell of a breakfast already completed.

The Stuff

  • 3/4 cup steel-cut oatmeal, dry
  • 3/4 cup So Delicious Vanilla Almond Plus Milk
  • 1 1/4 cups + 1 Tablespoon water
  • 5 dried figs
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

The Making

Slice of any stems or dry ends off the figs. Slice in half, then cut halves into thin ribbons.

Rice Cooker Method: Place all ingredients into rice cooker bowl and cook on “Porridge” setting. After the cooker has completed, open and stir together everything with a rice paddle.


Stove-top Method: Add the water and almond milk to a large, heavy saucepan (1 1/2 quart) and bring to a boil. Add the oats in while stirring, reduce the heat to low, cover and simmer 15 minutes, stirring occasionally with a wooden spoon. Mix in the dried figs and spices, cover, and continue to simmer for another 10 to 15 minutes, stirring often to prevent the oats from sticking to the bottom of the pan.

Garnish with chopped raw walnuts or almonds and a drizzle of almond milk.

Makes 2-3 servings

Nutritional Info (1/3 of recipe)

Calories: 222
Total Fat: 4 g
Saturated Fat: 1 g
Sodium: 29 mg
Carbohydrates: 40 g
Dietary Fiber: 6 g
Sugars: 9 g
Protein: 9 g

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