Baked figs with oat milk porridge
December 27, 2019
: 6
: 10 min
: 30 min
: Easy
Baked figs in autumn are a bacchanalian delight – with an imperial purple exterior and a sweet sticky centre – this ancient fruit has a rich culinary history. Paired with thyme (another ancient herb prized for its healing properties), this fig porridge is an indulgent yet healthy start to the day.
Ingredients
- For the figs (serves 6):
- 6 fresh figs
- 5 sprigs of fresh thyme
- 3 tablespoons Olivelogy’s Greek wild thyme honey (or other clear honey)
- 2 tablespoons warm water
- For the porridge (serves 1):
- 35g jumbo oats
- 300ml whole oat milk (we used Oatly)
- ½ tablespoon ground flaxseed meal or crumbled walnuts, to serve (optional)
Directions
- Step 1 For the figs:
- Step 2 Preheat the oven to 180 degrees Celcius (fan force). Line a small baking tray with baking paper (the figs should fit tightly).
- Step 3 Cut a cross into the top of each fig, about a third of the way down. Gently squeeze the base of each fig to let the centre open up.
- Step 4 Lay the thyme sprigs on the bottom on the tray and place the figs on top.
- Step 5 Whisk the honey and water together in a small jug and pour it over the figs.
- Step 6 Bake the figs for 20 minutes, basting them halfway through with its syrup. The figs should retain their shape, but be soft and sticky. Set aside to cool.
- Step 7 For the porridge:
- Step 8 Put the oats and oat milk in a medium saucepan over high heat.
- Step 9 Once the milk starts to bubble, turn the heat down to medium-low. Gently simmer for 8 minutes, stirring frequently, or until the oats have softened to a smooth and creamy consistency.
- Step 10 Transfer the porridge to a serving bowl. Evenly sprinkle with the ground flaxseeds or walnuts (if using), set a fig in the middle and spoon over some of the fig syrup.
Variations:
- The baked figs also work well served on top of a spoonful of Greek yoghurt.
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