Rich Fig Jam Overnight Oats

Here is my favorite fig jam overnight oats recipe, with creamy rolled oats, sweet fig jam, and a touch of vanilla that all come together while you sleep.

These overnight oats are my go-to breakfast when I want something ready to grab and go in the morning. I usually make a few jars at once so the whole family has breakfast sorted for the week. Nothing better than waking up to breakfast that’s already made, right?

What Kind of Figs Should I Use?

For this overnight oats recipe, you’ll want to use fresh figs that are ripe but still firm enough to hold their shape when cooked into jam. Black Mission figs and Brown Turkey figs are both great choices and are commonly found at most grocery stores during fig season. If your figs are a bit underripe, don’t worry – they’ll still work perfectly and might even hold their shape better during the cooking process. When selecting figs, look for ones that give slightly to gentle pressure but aren’t mushy or overly soft, as these will break down too much when making your jam.

Options for Substitutions

This recipe is pretty adaptable, so here are some easy swaps you can make:

• Fresh figs: If fresh figs aren’t in season, you can use dried figs instead – just soak them in warm water for 15 minutes first to soften them up. You could also try other stone fruits like plums or apricots.
• Old fashioned oats: Stick with old fashioned oats for the best texture – quick oats will get too mushy overnight, and steel-cut oats won’t soften enough without cooking.
• Siggi’s cinnamon vanilla yogurt: Any thick Greek yogurt works here. If you can’t find cinnamon vanilla flavor, use plain Greek yogurt and add an extra pinch of cinnamon and a drizzle of honey to taste.
• Balsamic vinegar: The balsamic adds a nice depth to the jam, but you can skip it or use a splash of lemon juice instead if you don’t have any on hand.
• Pecans: Feel free to swap these with walnuts, almonds, or any nuts you prefer. Toasted nuts will give you extra flavor if you have a few minutes to spare.
• Honey: Maple syrup works just as well as honey, or you can use agave if that’s what you have in your pantry.

Watch Out for These Mistakes While Cooking

The biggest mistake when making fig jam is cooking it at too high heat, which can cause the natural sugars to burn and create a bitter taste – keep your heat at medium-low and stir frequently to prevent sticking.

Another common error is not chopping your fresh figs into uniform pieces, as larger chunks won’t break down properly and can leave you with an uneven jam texture that doesn’t mix well with the oats.

Don’t skip the overnight resting time for your oats, as this allows them to fully absorb the liquid and develop that creamy, pudding-like consistency that makes overnight oats so satisfying.

Finally, taste your fig jam as it cooks and adjust the honey accordingly – some figs are naturally sweeter than others, so you might need less sweetener than the recipe calls for to avoid an overly sweet final dish.

What to Serve With Fig Jam Overnight Oats?

These overnight oats are pretty filling on their own, but I love adding a few extra touches to make breakfast feel more special. A hot cup of coffee or chai tea pairs beautifully with the warm spices and sweet fig flavors. If you want to make it more of a brunch spread, try serving them alongside some Greek yogurt with a drizzle of honey, or even some buttery croissants for a nice contrast in textures. Fresh berries like raspberries or blackberries also make a great side since they complement the figs without competing with them.

Storage Instructions

Keep Fresh: These overnight oats are perfect for meal prep! Store them in individual mason jars or airtight containers in the fridge for up to 5 days. The flavors actually get better as they sit, so making a batch on Sunday for the whole week is my go-to move.

Make Ahead: The fig jam can be made up to a week ahead and stored separately in the fridge – it’s actually better when it has time to develop those deep flavors. You can prep the oat mixture and jam separately, then assemble your jars when you’re ready for an even quicker morning routine.

Serve: Pull your overnight oats straight from the fridge and they’re ready to eat! If you prefer them less cold, let them sit at room temperature for about 10 minutes. Give them a good stir before eating since the ingredients tend to settle overnight.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 40-50 g
• Fat: 90-100 g
• Carbohydrates: 320-350 g

Ingredients

For the fig jam:

• 1 lb fresh figs (8 to 9 medium)
• Zest from 1 orange
• Juice from 1/2 orange
• 1 tsp vanilla extract
• 2 tsp high-quality balsamic vinegar
• 1/3 cup honey
• Dash salt
• 1 cup water

For the overnight oats:

• 1 1/2 cups old-fashioned rolled oats
• 1 container siggi’s cinnamon vanilla yogurt
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 tsp honey
• 1 tsp ground cinnamon
• Dash salt
• 2 tbsp milk (for morning stirring)

For assembling the parfaits:

• 1 container siggi’s cinnamon vanilla yogurt
• 3 dried figs, sliced
• 1/2 cup chopped pecans

Step 1: Make the Fresh Fig Jam

• 1 lb fresh figs (8 to 9 medium)
• zest from 1 orange
• juice from 1/2 orange
• 1 tsp vanilla extract
• 2 tsp high-quality balsamic vinegar
• 1/3 cup honey
• dash salt
• 1 cup water

Quarter the fresh figs and add them to a saucepan along with the orange zest, juice from half an orange, 1 teaspoon vanilla extract, 2 teaspoons high-quality balsamic vinegar, a dash of salt, and 1/3 cup honey.

Bring the mixture to a boil, boiling for about a minute, then reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally as the figs begin to break down.

Add 1/2 cup water, stirring well, and let simmer for another 5 minutes.

If the jam is too thick, add the remaining 1/2 cup water and cook for another 5 minutes.

Gently mash the figs with a masher or spoon without over-mashing, to maintain some chunkiness.

Remove from heat and allow to cool completely.

Store in an airtight container in the fridge until ready to use.

Step 2: Prepare the Overnight Oats

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup milk
• 1 container siggi’s cinnamon vanilla yogurt
• 2 tsp honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• dash salt

In a large mixing bowl, combine the rolled oats, 1/2 cup milk, 1 container siggi’s cinnamon vanilla yogurt, 2 teaspoons honey, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a dash of salt.

Mix thoroughly until combined.

Cover and place the bowl in the refrigerator, allowing the oats to soak overnight so they become creamy and soft.

I like to let them soak for at least 8 hours for the best texture.

Step 3: Loosen and Stir Oats in the Morning

• 2 tbsp milk (for morning stirring)

In the morning, the overnight oats may appear thick.

Stir in 2 tablespoons of milk to loosen them and achieve a creamy consistency.

Mix well to make sure the milk is fully incorporated.

Step 4: Assemble the Parfaits

• overnight oats (from Step 3)
• 1 container siggi’s cinnamon vanilla yogurt
• fig jam (from Step 1)
• 3 dried figs, sliced
• 1/2 cup chopped pecans

To assemble each parfait, spoon about 1/2 cup of the overnight oats (from Step 3) into a bowl or jar.

Divide the second container of siggi’s cinnamon vanilla yogurt equally among the servings.

Top each with 2 tablespoons (or more, if desired) of the cooled fig jam (from Step 1).

Garnish with the chopped pecans and sliced dried figs.

For an extra special touch, I like to add an extra drizzle of jam for a vibrant finish.