Fresh figs have such a short season that I like using them while they are actually available.
This breakfast bake combines figs with ripe pear, oats, walnuts, and cinnamon. It feels warm enough for September, but it is still light and fruit-forward.
I also designed it for a small baking dish so it works well in a toaster oven.
Roasted Fig, Pear & Walnut Breakfast Bake
Serves 4
Ingredients
4 fresh figs, stems removed and quartered
1 large ripe pear, cored and diced
1 cup rolled oats
1 tablespoon ground flaxseed
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of sea salt
1 cup unsweetened milk of choice
1 large egg
1 tablespoon maple syrup, optional
1/2 teaspoon vanilla extract
1/4 cup chopped walnuts
1 teaspoon butter or oil for the baking dish
Directions
Preheat the oven or toaster oven to 350°F.
Lightly grease a small 7- to 8-inch baking dish.
Combine oats, flaxseed, cinnamon, ginger, and salt in a bowl.
In a separate bowl, whisk milk, egg, maple syrup if using, and vanilla.
Stir the wet mixture into the oats.
Fold in the diced pear and half of the walnuts.
Spread into the prepared baking dish.
Arrange the fresh figs cut-side up over the surface and scatter the remaining walnuts on top.
Bake for 25 to 30 minutes, until the center is set and the edges are lightly golden.
Rest for 5 minutes before slicing.
Roasted Fig, Pear & Walnut Breakfast Bake
Healthy benefits
This breakfast brings together several things I like in one meal.
Oats and fruit provide fiber. Walnuts add unsaturated fats and a little plant protein. Pears and figs bring natural sweetness, which lets us keep added sugar low. The egg helps the bake hold together while adding protein and nutrients such as choline.
It is not a high-protein breakfast on its own, so I like serving it with a protein-rich side when I want more staying power.
Approximate nutrition per serving
Based on four servings and unsweetened milk:
Calories: 240
Protein: 7 g
Carbohydrates: 36 g
Fiber: 6 g
Fat: 9 g
Nutrition will vary with your milk, walnuts, and whether you use maple syrup.
Serving suggestions
Try it warm with:
plain Greek-style or plant-based yogurt
cottage cheese
a spoonful of sunflower butter
extra sliced pear
a splash of milk
For a more substantial breakfast, add two egg whites or a side of yogurt.
Storage
Refrigerate leftovers in a covered container for up to three days. Reheat a square in the toaster oven or microwave until warmed through.
The figs will soften as they sit, but that actually works well in this recipe.
Roasted Fig, Pear & Walnut Breakfast Bake
Easy swaps
No fresh figs? Use chopped plums.
No walnuts? Try pecans, pumpkin seeds, or sunflower seeds.
Want it dairy-free? Use your preferred unsweetened plant milk and a plant-based yogurt for serving.
This is exactly the kind of recipe I like for September: simple, seasonal, flexible, and easy to repeat.
Plant Based Flex · Baked Breakfast
Roasted Fig, Pear & Walnut Breakfast Bake
Simple, seasonal, and easy to repeat all September long
Serves4
Prep15 min
Bake25–30 min
Temp350°F
Ingredients
Fruit & Oat Base
— 4 fresh figs, stems removed and quartered
— 1 large ripe pear, cored and diced
— 1 cup rolled oats
— 1 tbsp ground flaxseed
— 1/2 tsp cinnamon
— 1/4 tsp ground ginger
— Pinch of sea salt
Wet Ingredients & Topping
— 1 cup unsweetened milk of choice
— 1 large egg
— 1 tbsp maple syrup (optional)
— 1/2 tsp vanilla extract
— 1/4 cup chopped walnuts
— 1 tsp butter or oil for the baking dish
Directions
1
Preheat the oven or toaster oven to 350°F. Lightly grease a small 7- to 8-inch baking dish.
2
Combine oats, flaxseed, cinnamon, ginger, and salt in a mixing bowl.
3
In a separate bowl, whisk together milk, egg, maple syrup if using, and vanilla extract.
4
Stir the wet mixture into the oats until combined.
5
Fold in the diced pear and half of the walnuts.
6
Spread the mixture into the prepared baking dish.
7
Arrange the fresh figs cut-side up over the surface and scatter the remaining walnuts on top.
8
Bake for 25 to 30 minutes, until the center is set and the edges are lightly golden.
9
Rest for 5 minutes before slicing and serving.
Storage: Refrigerate leftovers in a covered container for up to three days. Reheat in a toaster oven or microwave until warmed through. The figs will soften as they sit — and that actually works well in this recipe.
Healthy Benefits
Oats provide soluble fiber including beta-glucan, which supports healthy cholesterol and steady energy.
Figs are a good source of fiber, calcium, and natural sweetness that reduces the need for added sugar.
Pears add fiber, vitamin C, and potassium along with natural sweetness that keeps added sugar low.
Walnuts contribute unsaturated fats, plant protein, magnesium, and alpha-linolenic acid, a plant omega-3.
Flaxseed adds omega-3 fatty acids and additional fiber in a single tablespoon.
Egg helps the bake hold together while adding protein and choline, an important nutrient for brain health.
Featured Cookbook
Thrive Beyond 60 Cookbook
Simple, practical plant-based flexitarian recipes built for energy, digestion, and healthy aging after 60.
Disclaimer: This content is for informational purposes only and is not medical advice. Always consult your healthcare provider before making changes to your diet, supplements, or lifestyle, especially if you have existing conditions or take medication.
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