Fig Oat Bars

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These Fig Oat Bars are a cozy treat that features jammy dried figs and a nutty oat crust, perfect for breakfast or snacks.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 9 bars

Course: Breakfast, Snack

Cuisine: American, Baking

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

For the fig filling

1.5 cups chopped dried figs, stems removed Provides the sweet, jammy filling and concentrated fig flavor.
0.5 cups water Hydrates and softens the dried figs while cooking.
2 Tablespoons orange juice Adds brightness and helps loosen the fig filling.
1 teaspoon pure vanilla extract Enhances the overall aroma and depth of the filling.

For the oat crust

0.33 cups coconut oil, melted (or melted butter) Binds the oat mixture and adds tenderness.
0.25 cups pure maple syrup Natural sweetener that adds moisture and a subtle caramel note.
0.5 cups packed light or dark brown sugar Adds sweetness and a hint of molasses flavor to the oat layers.
1 large egg, at room temperature Helps bind the oat mixture and contributes to structure.
1.67 cups old-fashioned whole rolled oats (or quick oats) Main body of the crust and topping.
1 cups whole wheat flour Adds whole-grain structure and nutty flavor.
1 teaspoon baking powder Gives a slight lift to the oat mixture.
0.75 teaspoon ground cinnamon Warm spice that complements figs.
0.25 teaspoon ground nutmeg Adds a warm, nutty undertone.
0.25 teaspoon salt Enhances all the flavors.

Method

Preparation

Preheat the oven to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with parchment paper.
In a medium saucepan, combine the chopped dried figs, 1/2 cup water, and 2 tablespoons orange juice. Cook over medium heat for 5 to 8 minutes until the figs are soft.
Stir in the vanilla extract and puree the mixture until smooth using an immersion or regular blender.
In a large bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and egg until smooth.
Add the oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until combined.
Press a little over 1 and 1/2 cups of the oat mixture into the bottom of the lined pan.
Spread the pureed fig filling evenly over the crust layer.
Top with the remaining oat mixture, breaking it into pieces and pressing it down gently.

Baking

Bake for 25 to 30 minutes, until the top is lightly browned and set. Allow to cool completely in the pan before cutting.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 56gProtein: 4gFat: 12gSaturated Fat: 8gSodium: 150mgFiber: 4gSugar: 20g

Notes

Store cooled bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. Freeze individual bars for up to 3 months.

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