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Baked Fig and Date Oatmeal with Pecan Streusel

Izy Hossack
  • minutes
  • Serves 6

INGREDIENTS

2

Figs, fresh

6

Medjool dates, pitted and chopped

1

Egg, large

1 1/2 cups

Rolled oats, old-fashioned

1 tbsp

Arrowroot or cornstarch

1 tsp

Baking powder

1/2 tsp

Cinnamon, ground

5/16 cup

Sugar, raw

3 tbsp

Pecans

3 tbsp

Butter, unsalted

3/4 cup

Milk