Porridge d’avena tostato con fichi caramellati

Ingredienti

• 1 tablespoon light butter or coconut oil
• 1 tablespoon honey
• 5 whole figs (halved)
• 1 cup rolled oats ((or quick oats))
• 1 1/2 cups low fat/skim or almond milk
• 1 teaspoon vanilla extract
• 1 drizzle extra honey

Preparazione

1. 1

   Melt ½ tablespoon of the butter/oil in a nonstick pan. When the butter is sizzling, mix in the honey and combine. Add the fig halves (open slice down), and allow to soften and caramelise. Remove four of the fig halves (or however many you need to garnish later) and reserve on a warm plate.

2. 2

   Add the oats to the remaining fig halves in the pan, along with the remaining butter/oil. Allow the oats to toast on the pan, while occasionally stirring, for about 5 minutes or so (your kitchen will start filling with a nutty almost popcorn aroma). Pour in 1 cup of the milk and the vanilla extract. Stir and bring to a boil. Reduce heat and allow to simmer while stirring, pouring in the remaining milk slowly until reaching your desired consistency. Remove from heat once oats are soft and creamy. Add extra milk if you wish!

3. 3

   To serve, top with the reserved fig slices and a drizzle of extra honey. Optional: top with crushed pecans and pistachios.