Though I call this Autumn breakfast, and it would make for a truly sumptuous breakfast, I actually first enjoyed this as an afternoon snack. It is easy to construct and, while I made it with seasonal figs, it would also be excellent over stewed apricots in the summer, baked apples in the fall and prunes any time of the year.
4 fresh figs, halved
1/4 cup rolled oats
2 tsps brown sugar
2 tsps butter
1 tsp orange juice or Cointreau (if afternoon snack)
Pinch of cinnamon
Pinch of salt
Greek yogurt or vanilla ice cream (if afternoon snack)
Heat one teaspoon of the butter in a skillet over low heat.
As soon as it is starting to brown, add the figs, cut side down. Cook for one minute, before turning the figs over and adding the juice or Cointreau. Cook for an additional minute before removing the figs from the pan and setting them aside in a bowl to cool slightly.
Add the remaining butter and the brown sugar to the juices left in the pan and stir to combine well before adding the oats, cinnamon and salt.
Cook, stirring often, until the oats are starting to turn golden brown and the sugar has caramelized.
Spoon a portion of Greek yogurt into a bowl. Top with the warm figs and sprinkle the oats over the top of the dish.