I hate cold breakfast in the winter (here’s looking at you cereal!). When I’ve burned myself out on things like grits & muffins, I turn to oatmeal, but I wanted something really different. Oatmeal with cinnamon and apples or blueberries gets dull. The warm cloves and sweet figs in this recipe pair well together and the pecans are a nice textural change. The whole house smells amazing while this is cooking!
This oatmeal can be enjoyed anytime, of course, but the ground cloves in it make me think of Christmas. I got the figs from the bulk bin section at Whole Foods, but if you can’t find them, I think chopped dates would make a good replacement, or even raisins!
3 ½ cups vanilla coconut milk (not the canned stuff, but the milk in the cartons, sold in the refrigerated section near the regular milk)
2 cups rolled oats
Pinch of salt
10 dried black mission figs, quartered
1/2 cup chopped pecans
1/2 teaspoon ground cloves
Agave nectar, to taste
Bring the oatmeal, salt, and coconut milk to a boil and then cover and simmer for 5 minutes. Stir in the rest of the ingredients and serve.