Coconut, Honey, and Fig Oatmeal

Last Monday marked my first day of school at NYC. Thanks to my lovely 40-minute commute, this entails me waking up at 4:45 for the next ten months. Thankfully, I love my job. I feel like you have to love your job in order to drag yourself from underneath your electric blanket at 4:45 (yeah, I sleep with an electric blanket in August; don’t judge me!).

Luckily for me and my exhausted self, I’ve enjoyed some fantastic porridges every morning. Feeling particularly ambitious on Monday afternoon, I whipped up FOUR different oatmeal recipes. Yeah. Four. My roommates kept filtering in and out of the apartment, shooting me odd looks as I ran around the kitchen, pulling out seemingly unrelated ingredients and dirtying every bowl and spoon and fork in the cupboards.

I stored each of these creations in different Tupperware in the fridge, and each morning for the rest of the week, I dined like a friggin’ CHAMPION.

This oatmeal originally began as two separate recipes: Coconut & Fig and Honey & Fig. As I considered these two recipes, I realized they were both lacking in  that “special” factor.  The Honey & Fig idea in particular lacked gusto. When I considered combining them, I became much more excited about the possibility. After all, I love the combination of coconut with honey and ginger!

In this recipe, I used Trader Joe’s coconut chips instead of shredded coconut. They were truly divine, but next time, I want to give them a nice toasting first!

Coconut, Honey, & Fig Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1 cup coconut milk
• 5 or more black figs
• 1/2 cup rolled oats (I use Country Choice Organic)
• pinch of ground ginger OR nutmeg
• pinch of salt
• shredded coconut for topping
• honey for topping

Instructions

1. Set coconut milk in a saucepan over medium high heat.
2. While you’re waiting for the milk to boil, take three of your figs, cut off top stem, and dice into small cubes.
3. Once milk is boiling, add oats, the chopped figs, ginger, and salt. Reduce heat to medium. Stir occasionally.
4. When you are pleased with the consistency of the oatmeal, transfer to a bowl. Add another splash of coconut milk, some shredded coconut (or coconut chips, like I used in the photographs), and a drizzle of honey.

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!