Fig & Almond Oatmeal

Finding balance can be tricky — especially as we move into autumn. It’s my favorite season, yet also the time I can easily feel run down if I’m not mindful. In Ayurveda, autumn is Vata season, ruled by air and movement. Those of us with Vata as our primary dosha often feel its effects most — dry, cool, erratic, and ungrounded — making this a season to slow down, nourish, and steady ourselves.

When met with balance and intention, the Vata season can feel grounding rather than unsettling. It’s a time to welcome warmth, nourishment, and routine. As the air cools, I naturally transition away from raw overnight oats and green smoothies toward heartier, softer breakfasts — bowls of spiced oatmeal, breakfast quinoa, or my teacher Laura Plumb’s beloved Sweet Potato Chai Smoothie. These comforting, warming foods keep the body steady and the spirit grounded.

As a seasonal eater, I always sense the shift when fig season begins to fade. The air turns crisp, pumpkins appear at the market, holiday ads start rolling in — and I know autumn has arrived. Though I mourn the last of the figs, I welcome cooler days, darker nights, and richer foods. This is the season of cozy evenings, simmering soups, spiced lattes, candlelight, and soft blankets — the perfect time to nest and rest.

As autumn is a time of transition & acts as a crossing from one to the next. I’ve taken my final carton of figs & simmered them into a loving concoction of Ancient Grain & Super Seed Oatmeal (a favorite Trader Joe’s find), creamy homemade almond milk, warming cinnamon & cardamom ~ which is wonderful for digestion, & it is full of antioxidants, anti-inflammatory, & is an aphrodisiac, then topped with more gorgeous figs, chopped almonds & a drizzle of raw ethically sourced honey, or maple would be lovely, too. (If you're confused about how to consume honey ethically as a vegan, The Beet has a helpful article here).

FIG & ALMOND OATMEAL

Serves 1–2 · Vegan · Nourishing · Ayurveda-Inspired

INGREDIENTS

• 1 cup homemade almond milk

• ½ cup Ancient Grain & Super Seed Oatmeal (or oats of choice)

• 4 fresh figs, chopped (reserve 1–2 for topping)

• A handful of sliced almonds

• Drizzle of local honey or maple syrup

• Pinch of cardamom

INSTRUCTIONS

1. Cook the oats: In a small pot, bring almond milk to a gentle boil. Add oats, 2 chopped figs, and cardamom.

2. Simmer: Reduce the heat and cook for 7–10 minutes, stirring occasionally, until the oats are tender and the milk is absorbed.

3. Add texture: Stir in a handful of sliced almonds for a bit of crunch and richness.

4. Serve: Spoon into a bowl and top with fresh fig segments, additional almonds, and a drizzle of honey or maple syrup.

Farewell, precious figs, until next summer!