Soak oats in milk and leave covered in the refrigerator for at least 6 to 8 hours.
Make the sesame butter: toast sesame seeds in a dry pan over medium heat until lightly browned. Add to a blender with olive oil and a pinch of salt and blend for 1-2 minutes. Scrape down the sides of the blender jar and continue blending until it is completely smooth, about 4-5 minutes. This butter can be made a few days in advance and refrigerated until ready to use.
To serve, divide the oats between bowls. Add some milk or water to loosen out the consistency if needed. Stir in the honey and sesame butter and top with figs and pistachios.