Heat the skillet over medium heat and add 1 tablespoon of light butter or coconut oil. Once melted and shimmering, add 1 cup of rolled oats. Stir constantly for about 4-5 minutes until the oats turn golden brown and emit a warm, nutty aroma.
Push the toasted oats to one side of the pan. Place the halved figs cut side down in the empty space. Drizzle 1 tablespoon of honey over the figs. Let them cook undisturbed for 2-3 minutes until caramelized and golden. Flip gently and cook another 1-2 minutes.
Pour in 1 cup of your chosen milk and stir to combine with oats and figs. Add 1 teaspoon vanilla extract. Lower heat to medium-low and simmer gently, stirring frequently, until oats absorb milk and reach creamy consistency (5-7 minutes).
Spoon oatmeal into bowls, distribute caramelized figs evenly, and finish with a drizzle of extra honey on top. Serve warm.
