This breakfast was inspired by one we had at our friends Farra and Juan’s house one morning that I’ve been making regularly ever since- it’s the most hearty, delicious, warming breakfast that’s perfect for these cool days of Fall! It started my love affair with steel-cut oats, prior to which I’d been kind of meh about and reaffirmed my love of figs, apples and cinnamon. Oh me oh my, it’s a good one! And if you run short on time in the mornings, you can make this over the weekend and heat up the leftovers in the mornings during the week! And you can mix it up with such a huge variety of toppings – I included a list for inspiration in the recipe. Ok, have at it my friends!! xx- Sarah
- 1 cup steel cut oats
- 1 apple, diced
- 6 dried figs, diced
- 1 tablespoon earth balance vegan butter
- 1 teaspoon cinnamon
- 3 tablespoons almond slivers
- almond milk (optional)
- figs (optional)
- Bring 3 1/2 cups of water to a boil in a medium pot. Add steel cut oats, reduce heat to a simmer and cook for 15- 20 minutes, or until oats are soft and chewy.
- While oats are cooking, prepare apples and figs by dicing into small pieces. Add to a frying pan with Earth Balance and cook over low heat, stirring regularly.
- After about 5 minutes of cooking fruit, add cinnamon and almond slivers. Continue to cook until fruit is soft.
- Once oats and fruit are both cooked, serve with a splash of almond milk and some fresh figs (if you please!)
- Additional toppings to consider: chia seeds, shredded coconut, goji berries, dried mulberries, dried golden berries, bananas, pumpkin seeds, pecans, dried cranberries, pears.