Baked Oats with Pistachios, Dried Figs and Honey Recipe

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Photo by Jennifer McGruther
Baked oats make a perfect quick breakfast if you’re on the run.
1 hr 10 min DURATION
50 min COOK TIME
20 min PREP TIME
8 servings SERVINGS


  • 8 cups steel-cut oats
  • 1 cup pistachios
  • 1/4 cup plain yogurt
  • 2 tablespoons unsalted butter, plus more for greasing
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 6 eggs, beaten
  • 1 cup milk
  • 1/2 cup honey
  • 1 orange
  • 1 cup chopped dried Mission figs


  • Spoon oats into a large mixing bowl, add pistachios, and cover with warm water by 2 inches. Stir in yogurt and cover bowl with a kitchen towel. Set bowl in a warm spot and allow to soak for 8 to 12 hours.
  • Drain oat mixture in a fine-mesh sieve, rinse well, and return it to mixing bowl.
  • Preheat oven to 375 degrees, and grease a 9-by-13-inch baking dish with butter.
  • Stir cinnamon, salt, eggs, milk and honey into oat mixture until well blended.
  • Finely grate zest of the orange, placing it in a bowl. Cut orange in half and squeeze juice into bowl with zest. Stir zest and juice into oat mixture, then fold in figs.
  • Spoon mixture into prepared baking dish and smooth. Cut butter into small pieces and scatter over the surface.
  • Bake 40 to 45 minutes, until golden at the edges and slightly wobbly at the center. Cool 5 minutes before serving. Baked oats will keep, covered, in the refrigerator for up to 1 week. To reheat, melt a tablespoon of butter in a skillet over medium heat, add a square of baked oats and cook until warm, about 3 minutes. Find more great healthy breakfast recipes in Delicious & Quick Morning Meals.

Bake a batch of these chewy oat bars on the weekend for a quick breakfast option all week. Top with yogurt or fruit if desired. Substitute walnuts for pistachios or apricots and raisins for figs.

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