Baked oats with pistachios, dried figs, and honey from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by Jennifer McGruther

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Notes about this recipe

  • Eat Your Books

    Oats and pistachio nuts need to soak for at least 8 to 12 hours.

  • Summerlandsky on May 31, 2025

    I haven’t made this in awhile so decided to revisit. Modifications are less oats, about 4 cups, up the eggs to 12, liquid is 1 cup cream, 1/2 cup goat milk, 1/2 cup maple syrup, 1/4 cup orange juice. Recipe didn’t call for salt so I added 1/2 tsp kosher along with cinnamon, vanilla and about a cup each of pecans and whatever dried fruit on hand. Takes much longer to bake but comes out like a hearty cake/ oatmeal. Quite tasty served with a dollop of yogurt and honey.

  • Summerlandsky on September 01, 2014

    This was spectacularly good. It required some easy prep work the night before, but the dish makes enough that we'll be able to have it for breakfast most of the week. Changes: I did not have a full 8 cups of oats, so used what I had 5.5 cups/ 851 g. This actually worked great as I don't think it would have otherwise fit into the 9x13 dish. No one in my family likes figs, so I subbed them out for dried tart cherries and pears. The end result isn't so much a bar as a custard and oatmeal combination. Served warm with plain Greek yogurt and honey makes it a hearty and satisfying breakfast.

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