Fig & Ricotta Overnight Oats


With just a little work before bed, you can have a quick but rich, fruity and healthy breakfast. These overnight oats “cook” while you sleep. Roast the almonds and chop the figs the night before so that when you get up you can just add the figs, almonds, honey and ricotta for a hearty, sweet and creamy breakfast.

Setup time:
10 minutes
Additional time:
7 hours and 50 minutes
Total time:
8 hours
1 cup


  • ½ cup old-fashioned rolled oats (see tip)

  • ½ cup water

  • Pinch of salt

  • two soup spoons partially skimmed ricotta cheese

  • two soup spoons chopped dried figs

  • 1 soup spoon roasted sliced ​​almonds

  • two teaspoons honey


  1. Combine oats, water, and salt in a jar or bowl and stir. Cover and refrigerate overnight.

  2. In the morning, heat the oats if desired, or eat them cold. Top with ricotta, figs, almonds and honey.


Tip: People with celiac disease or gluten sensitivity should use oats labeled “gluten-free” as oats are often cross-contaminated with wheat and barley.

To prepare: When preparing the oatmeal the night before, measure, toast and chop the ingredients for the topping.


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