I love the bittersweet transition from summer to fall. The last barbecues the very last trips to the market to return with heaps of melons, peaches, nectarines and fresh berries, the first pumpkin soup and a comforting bowl of porridge after a morning run in the crisp air.
It was below 10 °C for the first time this morning and all I could think of while being outside was what kind of warming bowl I could return to when back home.
The heaps of fresh figs on the counter who sat on the counter waiting to be turned into jam and baked into bread just screamed at me. As well as the first-of-the-season apples in the basket underneath. Because I didn't feel quite ready for some porridge yet I decided on a mix of cheesecake and baked oatmeal. Some greek yoghurt, lemon and a touch of maple syrup under spiced oatmeal make a very nice late-summer-early-fall breakfast for two ;-) or three, four, whatever - the recipe adapts easily. Enjoy!
Fig baked oatmeal
- serves two
- "Cheesecake" layer:
- 250g greek yogurt or curd
- 1 Tbsp flour
- 1 Tbsp maple syrup
- 1 tsp lemon juice
- 60g/ 2/3 cup oats
- 1 tsp cinnamon
- 1/2 grated apple
- 1/2 cup milk
- For the topping:
- 1 fig
- 1/2 apple
1. Preheat your oven to 180 °C. Grease a small deep-dish pan about 20 cm in diameter.
2. Mix the cheesecake layer ingredients and spread into the pan.
3. Mix the oatmeal ingredients and spread on top of the yogurt.
4. Wash and cut the fruit into small pieces, assemble on top of the oatmeal.
5. Bake for 20-25 minutes until top is crispy and cheesecake is set. Remove, let cool for 5 minutes, then serve with more fresh fruit, yogurt, milk or maple syrup. Enjoy!