Easy Golden Steelcut Oats with Caramelized Figs


This combination of turmeric and ginger with grains is something I became obsessed with after reading Amy Chaplin’s Whole Food Cooking Every Day. While you can try this with a variety of grains like quinoa, millet, or rice, I’ve found that steelcut oats really hits the spot on a cold windy day. Over the seasons, I’ve simplified this version and made some tweaks to get the perfect texture.

Feel free to make this savory or sweet- you’d be surprised how well this works with a bunch of roasted veggies. If you’re able to get your hands on some baby ginger, use it! whenever turmeric and ginger are available at the market, I use them for this recipe.

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Easy Golden Steelcut Oats with Caramelized Figs

Servings 2 servings
Cook Time 40 mins
Total Time 45 mins

Golden Steelcut Oats:

  • 1 cup steel cut oats
  • 1 tablespoon (20g, about a 3’’ root) fresh turmeric or 1/2 teaspoon turmeric powder
  • 1 tablespoon (20g, about a 3’’ root) fresh ginger
  • 2 dates or dried apricots, (optional to add a bit of sweetness)
  • 1/2 teaspoon salt
  • 3 1/2 cups unsweetened almond milk or other milk of your choice; using coconut milk will make this creamier and a bit more luxurious.

Optional spices to add in: (if you have them around; not worth buying if you don’t have them though! The ginger and turmeric will be plenty)

  • Pinch allspice
  • Pinch nutmeg
  • Pinch cinnamon

Caramelized Figs

  • 1 cup figs, sliced in half
  • 1 teaspoon coconut or brown sugar
  • 1 teaspoon olive oil or coconut oil
  • pinch of sea salt

Caramelized Figs:

  • Preheat oven to 375. Toss figs in sugar, oil, and a pinch of salt. Spread onto an oiled baking sheet.
  • Bake until figs are quite brown and caramelized, about 15-20 minutes.

Stovetop Directions:

  • Combine all ingredients in a medium saucepot and place over high heat until just almost at a boil; reduce to a simmer and simmer until most of the liquid has been absorbed by the oats, about 20-30 minutes, depending on how thick you want the texture to be.

Instant Pot Directions:

  • Combine all ingredients in the instant pot. Place on manual high pressure for 3 minutes. Allow to natural release for 20 minutes.


  • Store in an airtight container for up to a week in the fridge. It will thicken up dramatically in the fridge- just add a touch more milk when reheating before eating.
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