Description
Homemade Oatmeal Fig Bars combine a tender, lightly spiced oat crust with a naturally sweet and chewy fig filling, making a wholesome snack or breakfast treat. This easy-to-make recipe uses simple pantry ingredients and is baked to golden perfection for a satisfying texture and flavor.
Ingredients
Scale
Fig Filling
- 1 and 1/2 cups (about 230g) chopped dried figs, stems removed
- 1/2 cup (120ml) water
- 2 Tablespoons (30ml) orange juice
- 1 teaspoon pure vanilla extract
Oat Crust and Topping
- 1/3 cup (70g) coconut oil, melted (or use melted butter)
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 2/3 cups (142g) old-fashioned whole rolled oats (or quick oats)
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare the Pan. Preheat the oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving overhang on the sides to easily lift the bars out after baking.
- Cook and Puree Fig Filling. Combine chopped dried figs, water, and orange juice in a medium saucepan over medium heat. Cook, stirring occasionally for 5-8 minutes until figs soften and absorb the liquid. Remove from heat, stir in vanilla extract, let cool for 5 minutes, then puree in a food processor or blender until smooth with no chunks.
- Make the Oat Mixture. In a large bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and egg until smooth. Add oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Mix with a whisk initially, then switch to a spoon or spatula once thick to combine into a cohesive dough-like mixture.
- Assemble the Bars. Press about 1 and 1/2 cups of the oat mixture evenly into the parchment-lined pan to form the base. Spread the fig filling evenly over the crust. Spoon and gently press down the remaining oat mixture evenly on top of the fig layer to create a compact topping.
- Bake. Place the pan in the oven and bake for 25-30 minutes until the top is lightly browned but not overbaked. An 8-inch pan usually takes closer to 30 minutes, while a 9-inch pan takes about 25 minutes.
- Cool and Serve. Remove the pan from the oven and place it on a wire rack. Allow the bars to cool completely in the pan. Use the parchment overhang to lift the bars out, then cut into 16 squares. Store covered at room temperature for up to 4 days or refrigerate for up to 10 days.
Notes
- These bars are a homemade take on classic store-bought fig bars with wholesome ingredients.
- A blender or food processor is required to puree the fig filling to a smooth consistency.
- Old-fashioned oats are preferred for better texture, but quick oats can be used as a substitute.
- You can substitute melted butter for coconut oil if preferred.
- The oil or moisture absorption on parchment during baking and cooling is normal for this recipe.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
