Description
These Homemade Oatmeal Fig Bars are a delightful homemade take on classic fig bars, featuring a soft and fruity fig filling layered between a wholesome oat-based crust and topping. Perfect for a nutritious snack or a sweet treat, they combine the natural sweetness of dried figs with warming spices and a tender whole wheat oat crust baked to golden perfection.
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 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
- Preheat 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 to easily lift out the bars after baking. Set the pan aside.
- Make Fig Filling: In a medium saucepan over medium heat, combine the chopped dried figs, water, and orange juice. Cook for 5-8 minutes, stirring occasionally, until the figs soften and absorb most of the liquid. Remove from heat, stir in the vanilla extract, and let the mixture cool for 5 minutes. Transfer the mixture to a food processor or blender and puree until smooth, leaving fig seeds intact. Set aside about 1 and 1/4 cups of this filling.
- Prepare Crust and Topping Mixture: In a large bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and egg until well combined. Add the oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir with a whisk initially, then switch to a spoon or silicone spatula as the mixture thickens to fully incorporate the ingredients, creating approximately 2 and 1/2 cups of dough.
- Assemble the Bars: Press a little over 1 and 1/2 cups of the crust mixture evenly into the bottom of the prepared pan to form the base layer. Spread the fig filling evenly over this crust. Spoon the remaining crust mixture on top of the fig filling and gently press it down to compact the layers for a tight topping.
- Bake: Bake in the preheated oven for 25-30 minutes, until the top turns lightly golden brown. Eight-inch pans typically require closer to 30 minutes, while 9-inch pans need about 25 minutes. Avoid over-baking to keep the bars moist.
- Cool and Cut: Remove the pan from the oven and set it 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 refrigerate for up to 10 days to maintain freshness.
Notes
- This recipe is a homemade alternative to store-bought fig bars, with a fresh fig filling and wholesome ingredients.
- A blender or food processor is required to puree the fig filling for a smooth texture.
- If unavailable, dried figs can be substituted with other dried fruits, but moisture and sweetness levels may vary.
- Using parchment paper with an overhang makes removing the bars easy and neat.
- Avoid over-baking to keep the bars soft and chewy rather than dry.
- Oil or moisture absorption on parchment paper during baking and cooling is normal with this recipe.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 25 mg
