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Lilly’s Table

 
 
© Lillys-Table.com Photo of Sunflower Fig Oatmeal
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Sunflower Fig Oatmeal

 

Sunflower butter & seeds are dolloped throughout creamy oatmeal with little bursts of dried figgy goodness. If you are eating this in the summer with fresh figs, just reserve the fresh quartered figs for the very end of the dish.

Ingredients

  • ½ cup rolled oats
  • 1½ cup water
  • 5 dried figs, more or less, stems trimmed, or substitute fresh figs as available
  • 1 tablespoon sunflower butter
  • 2 tablespoons sunflower seeds, toasted*
  • 1 teaspoon honey, or agave nectar, optional
  • ¼ cup milk, almond or soy milk instead, optional

Serving Size: 1 Person

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Preparation Instructions

Place the oatmeal and water in a small saucepan over medium heat. Cut the figs in half or quarters depending on how bite-size you would like them to be. Stir the dried figs into the oats. Stir occasionally and allow the oats to cook for about 5 minutes.

Stir in the sunflower butter and honey, as much or as little as you would like. Add more water if you like it a bit runnier or if the oatmeal starts to stick to the pan.

Spoon out the oatmeal and finish with a sprinkle of the toasted* sunflower seeds and a drizzle of the milk if desired.

If using fresh figs instead of dried, place them in the oatmeal at the end after sprinkling on the toasted sunflower seeds.

*If your sunflower seeds are raw, place them in a skillet alongside and shake in the pan over medium heat until golden in places.