Fig, Tahini & Honey Overnight Oats
It’s fig season! I don’t think I was big on fresh figs until one summer when I was visiting my dad in southern Spain and tried the figs he picked fresh of the tree in their yard. Every afternoon, there’d be a pile on the patio table where later (much later, if Courtney was cooking) we’d gather for a late night meal overlooking the lights of the town on the hill. Diligently, we’d eat them and make room for the night’s meal and the next afternoon’s bundle of figs. I haven’t found figs that fresh on the East Coast, but I still can’t pass them by during the short window of time when the supermarket offers them fresh rather than dried. I’ll have at least one more fig recipe for you this fall before we once again resort to dried figs until the season rolls around once again.
Gettin’ Figgy with it… (more great fig recipes!)
- Whole Wheat Spaghetti in a Garlic White Wine Sauce with Spinach, Walnuts, Fresh Figs and Goat Cheese
- Shrimp, Bacon and Figs with Goat Cheese Quinoa and Fig Balsamic
- Fig, Goat Cheese, Proscuitto and Pistachio Stuffed Chicken with Fig Balsamic Gastrique
- Homemade Fig Newtons
- Cardamom, Oatmeal & Fig Cookies
- Tahini Thumbprint Cookies with Fig Preserves
Fig, Tahini & Honey Overnight Oats
Adapted from The Green Life
What you need to have:
- ½ cup rolled oats
- 1 tbsp chia seeds
- 1 tbsp tahini*
- 1 tbsp honey*
- ¼ tsp ground cardamom
- ¾ cup almond milk (or other milk of choice)
- 2-3 small fresh figs, sliced
*You may want to save some to drizzle on top.
What you need to do:
In the evening: Place oats, chia seeds, cardamom, tahini and honey in a small jar. Add almond milk. Stir well to combine. Close the lid and place in the refrigerator overnight.
In the morning: Transfer to bowl. Top with fresh figs and drizzle with honey and tahini if desired!
Makes 1 bowl
