Vanilla & Fig Infused Overnight Oats


Vanilla Fig Infused Overnight Oats Leahs Plate2 - Vanilla & Fig Infused Overnight Oats

One of my favorite things about summertime is fresh figs. They are one of my favorite fruits because I love how naturally sweet they are. Since I also love overnight oats, I decided to add figs to the mix today. I usually just add plain almond milk into the oats, but today I blended the almond milk with a fig, half of a banana, cinnamon and vanilla extract before combining them with the oats. I then set this mixture in the fridge overnight and by the morning the flavor was incredible. These oats are naturally sweetened by the banana, fig and vanilla being blended with the almond milk.

I also added some raw manuka honey and a fresh fig on top in the morning. The honey really completed this dish.  The health benefits of raw manuka honey are endless. It has so many nutritional and immune-boosting abilities. It is high in amino acids, B vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, sodium and zinc. Manuka honey contains 4 times the nutritional content of normal flower honeys. It also has high levels of enzymes than regular honey. If you use local honey it can help to alleviate allergies.

Figs have many health benefits. They are high in vitamin A, vitamin B, calcium, iron, phosphorus and potassium. I just try not to eat too many figs because they contain a higher sugar content than many other fruits.

Vanilla Fig Infused Overnight Oats Leahs Plate3 950x1024 - Vanilla & Fig Infused Overnight Oats

Vegan & Gluten Free Vanilla Fig Overnight Oats - SO yummy! Click To Tweet Print

Vanilla Fig Overnight Oats

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  • Prep Time: 10 minutes
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  1. Place the oats in a bowl.
  2. Add all ingredients except the oats and honey into a blender and blend until combined.
  3. Pour the mixture into a bowl over the oats. Stir well.
  4. Cover the bowl and place in the refrigerator overnight.
  5. In the morning top with a fresh fig, a drizzle of raw honey and more cinnamon


Inspired by VeguKate

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