This tasty breakfast casserole is just as much of a sign that fall is here as our pumpkin spiced latte was. Taylor’s parents have an amazing fig tree that goes absolutely bonkers at the end of the summer. For the first few weeks we were back in California, there were figs coming out our ears. We made fig pizza, fig appetizers, figs on cheese plates, figs figs figs! I got the idea for this oatmeal bake with the anticipation that the topping would just be piled with figs in the cute topsy turvy way that has become so popular on Pinterest, but by the time I made it, all I could get were 6 little figs, and a couple of them dried up beyond help.
Summer is over…
Banana Fig Oatmeal Bake is the perfect way to send it off until next year.
Oats also remind me of fall, because I’m much more likely to eat hot porridge if it’s actually cold in the morning.
Let’s talk about what’s in it. Clearly, you can see what it’s topped with! I mixed pumpkin seeds and shredded coconut in with the oats, and some fall spices. Cinnamon, ginger and nutmeg. Using half coconut milk and half water as the liquid, gave it a nice creamy richness. Diluting the coconut milk reduced the overall calories by nearly half, and allowed the flavor to remain.
At least it’s healthy fat right? Yay!
Having a ready made breakfast casserole just waiting for me in the morning really helps reduce my stress, especially if I have a busy day. Who wants to worry about breakfast, when there are 100 others things to do. If I don’t have something like this, I’m sometimes tempted to just eat piece of toast and/or coffee and call it good. Breakfast can be so much more than that!
- 4 cups rolled oats
- 1 cup pumpkin seeds
- 1 cup shredded unsweetened coconut
- 6 fresh figs, cut ¼ inch slices
- 2 teaspoons ground cinnamon
- ½ tsp ground ginger
- pinch nutmeg
- pinch salt
- 1 15 oz cans coconut milk + 1 full can of filtered water
- ¼ cup maple syrup
- 2 large eggs
- 1 tablespoon coconut oil, melted
- 2 teaspoons vanilla bean paste or extract
- 2 bananas, sliced into ¼ inch slices
- Preheat oven to 375 Degrees.
- Grease an 9X13 casserole dish with coconut oil and set aside.
- In a large bowl, mix together oats, pumpkin seeds, coconut, cinnamon, ginger, nutmeg, and salt.
- In a blender or food processor, combine coconut milk, vanilla, and eggs and maple syrup. Process to combine.
- Add oat mixture to the bottom of the casserole dish. Pour coconut milk mixture over the oats. Layer banana and fig slices on top.
- Bake for 30-35 minutes, or until liquid is absorbed, oats are soft, and edges are just barely browned.