Description

These homemade oatmeal fig bars are a wholesome and delicious treat combining a chewy fig filling with a spiced oat and whole wheat crust. Perfect for a healthy snack or breakfast option, they feature natural sweetness from dried figs and maple syrup, with warm notes of cinnamon and nutmeg. Easy to prepare with simple pantry ingredients, these bars offer a nutritious alternative to store-bought fig bars.

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

Crust and Topping

1/3 cup (70g) coconut oil, melted (or 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

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal of the bars later. Set the pan aside.
Make Fig Filling: In a medium saucepan over medium heat, combine chopped dried figs, water, and orange juice. Cook for 5-8 minutes, stirring occasionally, until the figs soften and absorb some liquid. Remove from heat, stir in vanilla extract, and let cool for 5 minutes. Transfer to a food processor or blender and puree until smooth, leaving fig seeds intact. Set aside approximately 1 and 1/4 cups of this filling.
Prepare Crust and Topping Mixture: In a large bowl, whisk together melted coconut oil, maple syrup, brown sugar, and egg until smooth. Add oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir initially with a whisk, then switch to a spoon or spatula as the mixture thickens, combining thoroughly into a dough-like consistency. You should have about 2 and 1/2 cups of this mixture.
Assemble Bars: Press a little over 1 and 1/2 cups of the crust mixture evenly into the prepared pan to form the base layer. Spread the fig filling evenly over the crust. Spoon the remaining crust mixture evenly across the fig layer, gently pressing it down to compact the topping.
Bake: Place the pan in the oven and bake for 25-30 minutes. An 8-inch pan typically needs 30 minutes, while a 9-inch pan needs closer to 25 minutes. Bake until the top is lightly browned but avoid over-baking.
Cool and Serve: Remove the pan from the oven and place on a wire rack to cool completely. Once cool, lift the bars out using the parchment paper overhang and cut into 16 squares.
Storage: Store leftover bars covered at room temperature for up to 4 days or in the refrigerator for up to 10 days.

Notes

These bars are a homemade variation of store-bought fig bars, offering a natural, wholesome alternative.
A blender or food processor is required to puree the fig filling smoothly.
Old-fashioned rolled oats or quick oats can be used interchangeably.
For substitution of coconut oil, melted butter works well.
The parchment paper will absorb some moisture and oil during baking, which is normal.

Nutrition

Serving Size: 1 bar (approx. 1/16th of recipe)
Calories: 200 kcal
Sugar: 13 g
Sodium: 80 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 25 mg