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Fig Jam, Apple & Hazelnut Crunch Overnight Oats

Course Breakfast
Author Izy


For the fig jam:

  • 100 g dried figs
  • 1/2 tsp ground cinnamon
  • pinch of salt

For the oats:

  • 40 g (1/2 cup) Quaker's fine porridge oats
  • 125 ml (1/2 cup) milk, any kind (I used oat milk!)
  • 1 green apple , , shredded

For the Hazelnut crunch:

  • 80 g Quaker's fine porridge oats
  • 30 g hazelnuts , , roughly chopped
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • pinch of salt


Make the jam:

  • Soak the figs in hot water for at least 30 minutes until softened. Drain and blend until smooth, adding a bit of water as needed, to get a paste. Blend in the cinnamon and a pinch of salt - set aside.

Make the oats:

  • In a bowl, mix the oats, milk and apple together. Set aside.

Make the hazelnut crunch:

  • In a medium frying pan, toast the 80g of oats and roughly chopped hazelnuts over a medium heat whilst stirring, until they smell toasty. Add the olive oil, honey and salt to the pan and continue to stir until the oats are completely coated. Stir for 30 seconds more then remove from the heat


  • Layer a few teaspoons of the fig jam into a jar and top with the oat mixture. Cover and place in the fridge overnight. In the morning sprinkle with the hazelnut crunch (and some extra apple) just before you dig in!