That Spicy Chick

Almond Butter Baked Oats with Fresh Figs

Jammy pops of fresh figs, almond butter, pecans, warming vanilla, cinnamon and brown sugar flavors come together to make these healthy Almond Butter Baked Oats! They’re high in protein, meal prep friendly and sugar-free. With a soft and fluffy cake-like texture, you’ll be making this healthy breakfast over and over again!



 

My obsession with baked oats continues. Today I have a delicious flavor combination and present to you this healthy Almond Butter Baked Oats with Fresh Figs recipe!

Inspired by the viral TikTok blended baked oats trend, these Almond Butter Baked Oats with Fresh Figs are simple to make and full of delicious flavors. 

They’re made with unsweetened applesauce (no banana) instead, nutty and rich almond butter, vanilla protein powder and are packed with jammy pops of sweet fresh figs and crunchy pecans. With alluring warming vanilla, cinnamon and brown sugar notes, these baked oats are an absolute delight on a fall or winter morning! 

They’re perfect for when fresh figs are in season. However, you can absolutely make them with dried figs or even fig jam anytime of the year!

They’re also meal prep and make ahead friendly. So why not make a few servings to enjoy as a healthy breakfast, snack or dessert during the week!?

If you love healthy and scrumptious cake-like baked oats, try my pumpkin baked oats, carrot cake baked oats, or apricot almond baked oats!

Why This Recipe Works

  • Easy to make. Baked oats are easy to make and call for a small handful of ingredients. All you need to do is blend, mix, assemble and bake! 
  • DELICIOUS. The combination fresh Turkish figs, pecans and a pinch of warming cinnamon will tantalize your tastebuds!
  • Nutritious. These baked oats are high in protein, healthy fats and fiber. They are incredibly satiating and will keep you full and satisfied for hours! 
  • Incredible texture. Blending the oats along with using egg whites create a cake-like texture in baked oats! You’ll feel like you’re eating a cheeky dessert but in reality, you are fueling your body with all things good for you!
  • Meal prep friendly. Make multiple servings to enjoy throughout the week as a healthy breakfast, pre or post workout snack, or even desert!

Ingredient Notes and Substitutes

Labeled ingredients for almond butter baked oats with figs on a wooden board.
  • Cooking Oil Spray: One spray is all you need to create a nonstick coating for your ramekin or baking dish.
  • Old Fashioned Rolled Oats: We’ll be blending them into a fine flour to give these baked oats a cake-like texture. Substitute with store-bought oat flour which is already fine ground and doesn’t need to be blended. Be sure to use GF certified oats if needed. Instant or quick cooking oats will work too. Steel cut oats are difficult to blend up into a fine flour and I don’t recommend using them.
  • Vanilla Protein Powder: I used PEScience Gourmet Vanilla Select Protein which is a whey-casein protein powder blend. You can use any whey-casein, pure casein, pure whey or plant-based protein for this recipe. However, whey-casein and vegan proteins will result in a more soft and fluffy baked oats. Whey protein can become dry if baked for too long. If using a plant-based protein powder, add 1-2 tablespoons more milk. Vegan/plant-based protein powders absorb more liquid than other types of protein powders.  
  • Fine Sea Salt: Just a pinch to bring out all the flavors.
  • Ground Cinnamon: For warming cinnamon notes.
  • Baking Powder. To help our baked oats rise.
  • Unsweetened Apple Sauce: While the TikTok blended baked oats calls for banana to help bind the ingredients together, I prefer to use unsweetened apple sauce. It yields a softer and fluffier texture that resembles the texture of a cake. You’re welcome to substitute with half of a mashed banana (50 grams) or 3 tablespoons Greek yogurt instead.
  • Liquid Egg Whites: Also to help bind the ingredients together our help our baked oats rise. Use the type that comes in a carton and can be found in the fridge section of most supermarkets. Alternatively, use 1 whole egg if preferred instead. Note that you may need to bake for an extra minute or so. 
  • Unsweetened Almond Milk: Or use any type of plant-based or regular milk.
  • Brown Sugar Replacement: I used Swerve Brown Sugar – a sugar-free and calorie-free sweetener made from erythritol. You can use any other type of granulated sugar-free or liquid sweetener made from stevia, monkfruit, allulose, etc.  Alternatively, use regular light brown sugar, granulated white or golden sugar, coconut sugar, maple syrup or honey if preferred.
  • Almond Butter: To add healthy fats and protein to create a well-rounded nutritious breakfast. They give these baked oats a richer texture and subtle nutty flavored. I used a smooth natural one without salt or sugar added. 
  • Turkish Fig: Fresh Turkish figs are less sweet than Black Mission figs and have a paler pink flesh inside. Any type of fresh fig can be used here. One to two chopped dried fig pieces can be substituted if fresh figs aren’t available. 
  • Pecans: Or use any type of raw unsalted nuts.

Full ingredient amounts are in the recipe card below.

Ramekin with almond butter baked oats and figs and protein powder tub in background.

How to Make Almond Butter Baked Oats with Fresh Figs

  1. Combine the dry ingredients. Blend the oats into a fine flour using a mini blender such as a Nutribullet, Blend Jet or a small food processor. Transfer to a bowl and mix in the rest of the dry ingredients – the vanilla protein powder, salt, ground cinnamon and baking powder. 
Dry ingredients for baked oats in a bowl.
  1. Add the wet ingredients. Stir in the wet ingredients – the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, brown sugar replacement and almond butter. 
Added wet ingredients for baked oats to bowl.
  1. Add the mix-ins. Slice the fig into thin round slices. Reserve 3 pieces for the topping and slice the rest of the fig into smaller pieces. Stir the smaller fig pieces into the batter.
Batter for almond butter baked oats in a bowl topped with fig slices.
  1. Assemble. Pour the batter into the prepared ramekin and top with the reserved fig slices and pecans. 
Batter in ramekin topped with fig slices and pecans.
  1. Bake. Bake in a preheated oven at 180°C / 356°F / Gas Mark 3 for 25-27 minutes or until the baked oats has risen and a toothpick inserted into the center comes out clean. Allow to cool for 5-10 minutes.
  1. Enjoy! You can dig in while it’s nice and warm or eat it at room temperature.
Closeup front view of ramekin with almond butter baked oats with figs.

Storing: If you prefer to save it for later, wait until completely cool and then wrap tightly in a sheet of aluminum foil or cling wrap and store in the fridge for 3-4 days. When ready to eat, microwave on high for about 1 minute or until warm throughout.

Full detailed instructions are in the recipe card below.

Cook’s Tips

  • Use a large enough ramekin or oven-safe bowl. A 12 or 14-ounce ramekin works best and has enough space for these almond butter baked oats to rise without spilling over the edges during baking. Alternatively, you can use a shorter and wider baking dish or oven safe bowl and bake for 20-25 minutes to yield the same cake-like texture.
  • Oven rack placement and baking time. For smaller sized ovens, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium or large sized oven, bake on the 2nd rack from the top. This will ensure that the center of these baked oats will be fully cooked and not gooey within 25-30 minutes. Avoid baking for longer than 30 minutes – it could lead to a dryer texture.
  • Lightly grease your ramekin. Use your fingers or a pastry brush to coat the inside of your baking dish. Spraying to coat is unnecessary as you only need a tiny amount of oil to create a nonstick coating.
  • Allow the batter to rest once assembled. Let it sit on the counter for 5-10 minutes before you place it in the oven. You’ll see that the batter will thicken and not as fluid as the oats will have had time to absorb some of the liquid. It will ensure a more cake-like texture once baked and minimize the chances of having wet spots or mushy parts in the center. You can place in the fridge to speed up this process.
  • Meal prep option. You can meal prep these baked oats to enjoy for breakfast during the week. Multiply the recipe ingredients by the number of servings you’d like to make. Mix all the ingredients in a large bowl before folding in the smaller sliced fig pieces. Divide the batter evenly into ramekins or oven-safe bowls/baking dishes. Top each one with the reserved fig slices and pecans. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and consume within 3-4 days.
Closeup front view of spoon digging up a bite of almond butter baked oats with figs.

Variations

  • Use different nuts. Almonds, walnuts, pistachios, hazelnuts, etc. or a combination.
  • Use a different nut butter. Peanut butter, hazelnut butter, cashew butter, pecan butter or walnut butter.
  • Add the almond butter as a filling instead of mixing into the batter. Fill the ramekin with 2/3 of the batter then add the almond butter in the center. Cover with the rest of the batter and add the toppings before baking. A melted nut butter filling in these baked oats tastes divine!
  • Use another type of fresh fruit. Raspberries, blueberries, strawberries or blackberries could also be used instead of a fresh fig.
  • Add chocolate chips. Dark, milk, white, peanut butter, caramel, etc. would all taste delicious in these almond butter baked oats.
  • Make it vegan. Use a plant-based protein powder and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water to make a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup unsweetened almond milk as plant-based protein powders are more absorbent than whey-casein and whey protein powders.
  • Make it gluten-free. Be sure to use gluten-free certified rolled oats and make sure that the protein powder you’re using is gluten-free.
  • Leave out the protein powder. Use more blended oats (60 grams total) or oat flour instead.
  • Use an unflavored protein powder. Add ½ teaspoon vanilla extract to yield a similar flavor.

FAQs

Can I use dried figs?

If fresh figs aren’t available, 1-2 chopped dried figs would taste great in these almond butter baked oats! You could also swirl in fig jam on top before baking.

What’s the difference between baked oats and oatmeal?

Baked oats usually refers to oats that have been blended into a fine flour so that once baked, the baked oats have a soft and fluffy cake-like texture. Baked oatmeal has a firmer and chewier texture because the oats have not been blended.

When should you eat baked oats?

They are fantastic for breakfast in the morning or as pre or post workout snack. You can even enjoy them for a healthy dessert.

Can you freeze baked oats?

Once completely cool, run a butter knife along the edges of the baking dish unmold the baked oats. Wrap tightly with cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight sealed container. Freeze for up to 3 months. Place in the fridge to thaw overnight. Reheat in the microwave for about 1 minute or until warm throughout.

Spoon with bite and top view of ramekin with baked oats with figs. Text overlay "Almond Butter Baked Oats with Fresh Figs" and "thatspicychick.com".

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Fig & Almond Butter Baked Oats

Almond butter baked oatmeal topped with fig slices and pecans in ramekin.

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Almond Butter Baked Oats with Fresh Figs is easy to make and full of delicious warming flavors! It’s high in protein, meal prep friendly and sugar-free. With a soft and fluffy cake-like texture, you’ll be making this healthy breakfast over and over again!

  • Author: Lavina
  • Prep Time: 10
  • Cook Time: 27
  • Total Time: 37 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • Cooking Oil Spray
  • 40 grams / ½ cup Old Fashioned Rolled Oats (use gluten-free if needed – note 1)
  • 25 grams / ≈ ¼ cup Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2)
  • ⅛ TSP Fine Sea Salt
  • ¼ TSP ground Cinnamon
  • 2 grams / ½ TSP Baking Powder
  • 50 grams / 3 TBLS + 1 TSP Unsweetened Apple Sauce
  • 40 grams / 2 TBLS + 2 TSP Liquid Egg Whites (from a carton, or use 1 whole egg)
  • 50ml / 1.7 fluid ounces Unsweetened Almond Milk (or any plant-based or regular milk)
  • 6 grams / ½ TBSP Brown Sugar Replacement, to taste (I used Swerve Brown Sugarnote 3)
  • 15 grams / 1 TBSP Almond Butter (I used a smooth natural one without salt or sugar added)
  • 5060 grams / 1 medium fresh Turkish Fig – sliced (substitute with 12 chopped dried figs)
  • 5 grams / 3-4 unsalted raw Pecans (or use any other nuts)

Instructions

  1. Prep: Preheat oven to 180°C / 356°F / Gas Mark 4. Spray a 12 or 14-ounce (12cm) ramekin or oven-safe bowl or small baking dish with cooking oil spray. Use a pastry brush or your fingers to coat the inside.
  2. Combine the dry ingredients: Use a mini blender (Nutribullet, Blend Jet or a small food processor) to blend the oats into a fine flour. Transfer to a medium bowl and add the vanilla protein powder, sea salt, ground cinnamon and baking powder. Mix to combine.
  3. Add the wet ingredients: Add the unsweetened apple sauce, liquid egg whites, unsweetened almond milk, brown sugar replacement and almond butter. Mix well until thoroughly combined.
  4. Add the mix-ins: Slice the fig into thin round slices. Reserve 3 pieces for the topping and slice the rest of the fig into smaller pieces. Gently mix in the smaller fig pieces into the batter.
  5. Assemble: Pour the batter into the prepared ramekin and top with the reserved fig slices and pecans. Allow to sit for 5-10 minutes so that the batter sets and the oats absorb some of the liquid. You can place in the fridge to speed up this process.
  6. Bake: Bake on the 2nd rack from the top of the oven (note 4) for 25-27 minutes or until the baked oats has risen and a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to cool for 5-10 minutes.
  7. Serve: Enjoy warm. Or wait until completely cool and wrap tightly with a sheet of aluminum foil. Store in the fridge and enjoy within 3-4 days.

Notes

  1. Old Fashioned Rolled Oats. Use store-bought oat flour for convenience if preferred. It doesn’t require blending since it is already fine ground. Instant or quick cooking oats will work too. Steel cut oats are difficult to blend up into a fine flour and I don’t recommend using them.
  2. Vanilla Protein Powder. I used PEScience Gourmet Vanilla Select Protein which is a whey-casein protein powder blend. You can use any whey-casein, pure casein, pure whey or plant-based protein for this recipe. However, whey-casein and vegan proteins will result in a more soft and fluffy baked oats. Whey protein can become dry if baked for too long. If using a plant-based protein powder, add 1-2 tablespoons more milk. Vegan/plant-based protein powders absorb more liquid than other types of protein powders.  
  3. Brown Sugar Replacement. I used Swerve Brown Sugar – a sugar-free and calorie-free sweetener made from erythritol. You can use any other type of granulated sugar-free or liquid sweetener made from stevia, monkfruit, allulose, etc.  Alternatively, use regular light brown sugar, granulated white or golden sugar, coconut sugar, maple syrup or honey if preferred. Half to one tablespoon should be enough for this single serving baked oats but adjust to your taste preference if needed.
  4. Oven rack placement and baking time. For smaller sized ovens, bake on the center rack for 25-30 minutes for a cake-like texture. If you have a medium or large sized oven, bake on the 2nd rack from the top. This will ensure that the center of these baked oats will be fully cooked and not gooey within 25-30 minutes. Avoid baking for longer than 30 minutes – it could lead to a dryer texture.
  5. Meal prep. Multiply the recipe ingredients by the number of servings you’d like to make. You can click the ‘2x’ or ‘3x’ buttons at the top of the recipe card to make 2 or 3 servings respectively. Mix all the ingredients in a large bowl before folding in the smaller sliced fig pieces. Divide the batter evenly into ramekins or oven-safe bowls/baking dishes. Top each one with the reserved fig slices and pecans. Bake as indicated but note that you may need to adjust the baking time if you are making several servings. Once completely cool, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge and consume within 3-4 days. When ready to eat, reheat on high in the microwave for about 1 minute or until warm throughout.
  6. To freeze. Once completely cool, run a knife along the edges to release the baked oats from the baking dish. Wrap tightly with cling wrap or a small sheet of aluminum foil and place in a freezer-friendly airtight sealed container. Freeze for up to 3 months. Place in the fridge to thaw overnight. Reheat in the microwave for about 1 minute or until warm throughout.
  7. See the ‘Variations’ section above in the post to customize this almond butter baked oats (make them vegan, omit the protein powder, etc.).

Nutrition

  • Serving Size: 1
  • Calories: 459
  • Sugar: 14.7g
  • Sodium: 834.8mg
  • Fat: 16.3g
  • Saturated Fat: 1.9g
  • Unsaturated Fat: 14.4g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10.9g
  • Protein: 34.1g
  • Cholesterol: 36.3mg

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