Fig + Pepita Oat Bowl With Coconut and Dates

Pepita Power

Pepitas are rich in fiber, protein, magnesium, iron, & more!

To me, this is the perfect summer breakfast bowl: figs, maple syrup, coconut, and toasted pepitas! It's sweet, light, but full of nutritional goodness. And it's pretty and bright and gets me powered up for a day out in the sun! (Or inside, on my computer).

Serves 1


  • 1/2 C old fashioned oats
  • 1 C coconut milk, unsweetened
  • 2 medjool dates
  • 3 figs, chopped
  • 2 TB pepitas (pumpkin seeds)
  • 1/4 C coconut yogurt
  • 2 TB unsweetened shredded coconut or coconut chips
  • 2 TB maple syrup, split
  • dash of salt
  • Optional: 1 TB cashew, almond, or other neutral nut butter
  • Optional: dash of coconut extract


  1. Soak dates in bowl of warm water.
  2. Bring oats and coconut milk in pan to boil, then cover and simmer until liquid is absorbed. 
  3. While oats are cooking, chop figs. Blend dates in blender or food processor with 1 TB water, or finely shred with a knife.
  4. When oats are done, remove from heat and allow to cool slightly.
  5. Add blended dates, 1 TB maple syrup, 1 TB cashew butter, coconut yogurt, and salt to oats.
  6. Top with 2 TB pepitas, coconut chips, and 1 TB maple syrup. Enjoy!

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Wondering what else is in this picture? Check out my Chocolate Sweet Potato Dessert Bowl!