I find a lot of comfort in how the seasons change.
There’s comfort in the familiarity of figs and quince, the warmth of my favourite knits against my goose-pimply morning skin, and the show of those rich colours, the yellows, browns and oranges, decorating every other tree. My body tells me to eat soup and curry, to stay snug. I listen dutifully.
And though I adore the comfort and familiar traits of this time of year, I equally love the excitement and anticipation that comes with the change of season. Will the crop of figs from my parents’ tree be particularly fruitful this year? What will be our recurring soup recipe this winter? Where are my my thick socks hiding and are they as cozy as I remember? (they always are) And then there’s the thought that by the time the next sunshine season arrives, our baby will be here… to feel the warmth on their morning skin. That thought, friends, is entirely too comforting and exciting.
The answer to whether my parents’ fig tree came through with the goods this season is a spirited, “yes”. Mum has been gifting a couple of figs every now and then, though less than you might expect based on her track record of generosity. Curious… I think my dad is particularly fond of figs, you see. Mum too. I can’t blame them, as their fruit is particularly good, with a texture that doesn’t melt into suspicious softness and a flavour that says “I’m a fig but I’m not yelling about it”. And though good when enjoyed fresh and untouched, I’m partial to a quick pan fry, to encourage them into jaminess.
Atop a bowl of creamy porridge and crunchy toasted seeds, they’re rather spectacular. I knew this is what I wanted to make for Wednesday Breakfast Club this week. Having practiced my porridge with figs game earlier this week, (see the picture below), I was keen to recreate it this morning. And so it went…
Porridge with Figs
1/2 cup Rolled Oats
1 cup Full Cream Milk
1 heaping tablespoon creamy Greek yoghurt (I don’t tend to play favourites with my yoghurts, but this beauty is like silk).
1 tablespoon Sunflower Seeds
1-2 fresh Figs
1-2 teaspoons Coconut Oil
Honey, brown rice syrup or pure maple syrup, to taste
1. Place your oats in a small, heavy-based saucepans and soak 3/4 cup milk for 30-60 minutes. This is necessary to achieve super creamy oats. I will then go for a walk/shower, etc. If you wish, soak them overnight to speed up the morning process.
2. After soaking, heat the oats and milk over low-medium heat until bubbling, then turn the heat down to low and allow to cook for 5-7 minutes, stirring every now and then to ensure they don’t stick to the bottom. Add the remaining 1/4 cup milk towards the end of cooking. Your oats are ready when they’re plump and soft and lovely and you cannot wait any longer. Feel free to add more milk as desired. When they’re done, I often turn the oats of the heat and let them sit in the pot for a minute while I finish getting everything else ready. This helps with the texture, somehow.
3. While the oats are cooking, toast your seeds and set aside.
4. Cook your fig by heating the coconut oil in a fry pan over low-medium heat. Slice your figs into 1cm thick slices (I tend to get three slices per fig) and when hot, add them to the pan, searing them and allowing them to caramelise. Cook for a minute or so until caramelised, then flip them and cook on the other side. Turn off the heat and let them rest until you’re ready to plate up.
5. Pour the oats into a bowl, top with a dollop of yoghurt, the figs and the toasted seeds. Add a drizzle of sweetener and a dash more milk if you desire.