Transform pantry staples into these amazing Fig Bars that pack protein, whole grains, and delicious flavor into one bar.
– Dried figs – Orange juice – Rolled oats – Honey – Whole-wheat flour – Peanut butter – Milk
– Vanilla extract – Cinnamon – Baking powder
Add to a small saucepan with the orange juice. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes.
Use a slotted spoon to transfer the figs to a food processor or blender. Add ¼ of the orange juice from the pot. Blend into a thick fig jam.
Preheat the oven to 350 degrees F and line an 8×8-inch baking sheet with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
Place the oats into a bowl and mix with the remaining ingredients except the fig jam. You may need to use your hands to get it mixed well.
It should hold together when pressed between your fingers. If it's crumbly add 1-2 tablespoons additional milk. Set aside ¾ cup of the batter.
Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
Spread the fig jam on top of the batter in the pan. (Tip: You can use store-bought fig jam to save a few steps.)
Crumble the remaining dough over the fig jam and press down slightly. Bake for 22-24 minutes, remove from oven, and let cool completely in the pan.
When cooled, lift the bars out using the parchment paper and slice into bars. If you want them a little softer, serve them at room temperature rather than chilled.
If you want them a little softer, serve them at room temperature rather than chilled. Store in an airtight container in the fridge for 3-5 days. Or freeze for up to 3 months.
Add 2 tablespoons honey or maple syrup to the fig puree to make it sweeter if you like. You can also use almond butter or sunflower seed butter instead of peanut butter.