Preheat oven to 350°F.

On a baking sheet, toast hazelnuts for about 10 minutes or until lightly blistered and fragrant.

Transfer to a towel and rub gently to remove skins.

Bring water to a boil in a medium saucepan.

Stir in oats and reduce heat to low.

Simmer uncovered over low heat, about 1-2 minutes, stirring occasionally.

Melt the butter in a skillet over medium heat.

Add the pear, 1/4 cup water, and vanilla.

Sprinkle with brown sugar and simmer until pear is browned, about 4 minutes.

Add pears to the oats and stir to combine.

Divide among 2 bowls and top with fresh blueberries, hazelnuts, and figs.

Sprinkle with cinnamon.