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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!

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 Sugar – note 3)
  • 15 grams / 1 TBSP Almond Butter (I used a smooth natural one without salt or sugar added)
  • 50-60 grams / 1 medium fresh Turkish Fig – sliced (substitute with 1-2 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.

Equipment

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

Find it online: https://thatspicychick.com/almond-butter-baked-oats-figs/