Eeew, figs? That’s a common response. A lot of folks are convinced they don’t like figs. There are a few diehard, lifelong fig fans, but I think most of them are at least 80 years old. Then there are the neo-fig enthusiasts like myself. A whole new sect of figlets, gobbling the fruit up every Fall. We were turned off by the seedy pods for years because the only way we knew figs were in Newtons, and if you ended up with a fig flavored Fig Newton instead of strawberry or apple cinnamon, your life was over (for the day)…
The lovely music you hear on this video was provided by my super talented, musical genius, good buddy, Justin King. Check out his beautiful music at justinking.com.
Have you ever had a wood fired pizza with sliced figs drizzled in chile honey? How ’bout ripe Mission Figs stuffed with goat cheese, wrapped in prosciutto and grilled until warm and crispy? If not, you’re missing out big time. Figs aren’t just meant for fruit and cake anymore. The time for Fig Pistachio Oatmeal Brûlée has come. Oh what a time to be alive!
If you still don’t believe me, check out how many times my Fig Mascarpone Tart with Pistachio Black Pepper Crust has been pinned. It’s one of my most pinned recipes of all time! The proof is in the figgy pudding, folks. So please, give figs a chance with my figlicious recipe for Fig Pistachio Oatmeal Brûlée.
In this flavorful recipe, the figs get tossed in melted butter, caramelized brown sugar, cinnamon and spices. It’s all stirred together with creamy coconut oatmeal and chopped pistachios, then topped with copious amounts of sugar and set ablaze until a thick and crunchy brûlée crust forms on top. That first crack of the brûlée is an experience for all of the senses and instantly intoxicates with spicy aromatics. The crunchy pistachios and crackly crust give the oatmeal a whole new dimension of texture and flavor. Bonus: this Fig Pistachio Oatmeal Brûlée is Gluten Free & Vegan. I repeat GLUTEN FREE & VEGAN!
Whether this is your first foray with figs or if you’ve been getting figgy with it for years, this Fig Pistachio Oatmeal Brûlée will transform your boring old oatmeal into a breakfast worthy of a dessert menu at a high end restaurant. Now, let’s get cracking!
- Gluten Free oats - 1 cup
- water - 2 cups
- salt - 1/2 teaspoon
- cream of coconut - 1/2 cup
- butter - 2 tablespoons
- brown sugar - 1-2 tablespoons
- cinnamon - 1 teaspoon
- cardamom - 1/2 teaspoon
- nutmeg - 1/4 teaspoon
- figs - 4-6 quartered
- maple syrup - 3-4 tablespoons
- granulated sugar - 1/2 cup
- pistachios - 1/3 cup, toasted
- Preheat oven to 350°. Spread the pistachios evenly on one baking sheet and the oats evenly on a separate baking sheet. Toast the oats for for 10-15 minutes, stirring occasionally.
- During the final 8-10 minutes of baking, add the baking sheet with the pistachios and continue baking both until the oats start to brown slightly and there is a nutty aroma.
- Remove from oven and set aside. Once the pistachios have cooled, roughly chop them and reserve for later.
- Bring the water and oats to a boil in a medium saucepan. Add the salt and cream of coconut. Cook over medium heat for 15-18 minutes, stirring occasionally.
- FIG COMPOTE
- In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and cardamom.
- Melt the butter over low heat in a sauté pan. When butter starts to brown, add the quartered figs and swirl them around in the butter. Sprinkle the spice mix over the figs and toss to coat evenly.
- Sauté for a few minutes until the juices begin to caramelize.
- Gently mix in the oats and stir in the maple syrup.
- Divide the oatmeal between 4 (1 cup capacity) torch-safe ramekins.
- Sprinkle 2 tablespoons of sugar over each ramekin of oatmeal. Using a culinary torch, gently melt the sugar until a candied crunchy brûlée crust forms.
- Sprinkle with chopped pistachios and fresh figs.
- Enjoy in the comfort of your warm and cozy bed.
- If you do not have a culinary touch readily available,broiling the oatmeal in the oven for 3-5 minutes will make for a crunchy brûlée just as well as the torch. Any combination of fruits & nuts can be substituted. I suspect a rum laced banana walnut version would be incredible.