Pumpkin Fig Breakfast Bake

We love figs and pumpkin so decided to mix the two in our favorite form of breakfast, baked oatmeal. Are you sick of breakfast bakes yet? OR; if you haven’t tried them, do it! Fresh figs are almost out of season so make this quick! However, if you can’t find any already, you can also use 1/2-1 banana or a small pear as well. Just slice it and top the bake with it (or better yet, sprinkle some sucanat on the bottom of your baking dish, add the sliced banana, and then add the oatmeal before cooking).

Pumpkin Fig Breakfast Bake
Serves 1

  • 1/2 Tablespoon Chia, ground in a coffee maker
  • 1 Tablespoon wheat germ
  • 1 Tablespoon Bob’s Red Mill GF Tasty Hot Cereal or Oat Bran
  • 5 Tablespoons Old Fashioned Oats
  • 1/2 teaspoon baking powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/8 teaspoon each of Nutmeg, Allspice
  • Pinch each of Cloves, Salt
  • 2 teaspoons sucanat
  • 1/4 cup pumpkin (canned or mashed)
  • 1 Fresh Fig, sliced thinly
  • 1-2 Dried Dates, chopped
  • 5 Tablespoons Almond Milk, divided
  • 1/2 teaspoon molasses
  • 1/2 teaspoon agave
  • 1/2 teaspoon each cinnamon and vanilla extracts (or 1 t. vanilla)
  • Optional Add-Ins: 1/2 cup raspberries or blueberries; 1 cube crystallized ginger, minced.

– After grinding the Chia, mix it with 2 Tablespoons of the almond milk and set aside (it’s best to do this the night before but once the chia is ground it seems to soak up the liquid fairly quickly). 

– Preheat your oven to 375° F and spray your baking dish with cooking oil.

– Mix all of the dry ingredients, except 1/2 teaspoon of the sucanat, in one bowl and mix the wet ingredients in another. Add the Chia mixture to the wet ingredients and then mix in the dry ingredients.

– Fold in the chopped dates.

– For the sliced fig, you have several options. You can cut it into smaller pieces and fold it into the mixture, you can sprinkle the sucanat into your baking dish and then line it with the fig slices, or you can top the oatmeal with the slices after filling your dish. If you put the slices on top, you can then sprinkle the sucanat on top of the fig.  My favorite way to do it is to line the bottom of the pan with the fig/sucanat because I usually flip it out of the dish before eating it (hence it becomes the top of the bake). Regardless of where you put the fig slices, bake in the oven for 30-40 minutes, depending on baking dish and personal preference (the middle shouldn’t be completely gooey still).

So with that long, drawn out way of explaining it….enjoy!

I topped mine with a peanut butter/almond milk/pumpkin pie spice 'sauce' and chopped pecans.

This is what the figs look like if you put them on the bottom of your baking dish with the sucanat. They taste amazing!

 

Like what you see? Try one of our other breakfast bake recipes:
     – Lemon Poppyseed
     – Apple Pie

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3 thoughts on “Pumpkin Fig Breakfast Bake

    • Thank you Vern! Glad to know someone is out there giving our recipes a try (no matter how odd they may be!) Let us know if you would like us to cover a specific topic, we are always open to suggestions =)

  1. Pingback: Twin Taste

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