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fig bars cut on parchment paper
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Favorite Fig Bars

Transform pantry staples into these amazing Fig Bars that pack protein, whole grains, and delicious flavor into one bar. These have similar flavor to store bought bars, but with less sweetness and more satisfying nutrients. YUM.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 12
Calories 133kcal

Ingredients

  • 1 cup dried figs (stems removed, about 12-14; pack them tightly in the cup)
  • ½ cup orange juice
  • 2 cups instant oats (or oat flour or rolled oats ground briefly in a food processor or blender)
  • ¼ cup honey (or maple syrup)
  • ¼ cup whole-wheat flour
  • ¼ cup peanut butter (or sunflower seed butter)
  • cup milk
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  • Remove the stems from the figs. 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 8x8-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. This will go on top of the bars.
  • Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover. Spread the fig jam on top.
  • 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.

Notes

  • Store in an airtight container in the fridge for 3-5 days. Or freeze in a zip top freezer bag for up to 3 months. Thaw at room temperature or in the fridge. (They freeze really well!)
  • If you want them a little softer, serve them at room temperature rather than chilled.
  • Line the pan with parchment paper so the bars are easy to lift out of the pan and slice.
  • You can also use almond butter or sunflower seed butter instead of peanut butter.
  • Use store-bought fig jam to save a few steps.
  • Gluten-free: Use gluten free flour blend and certified gluten free rolled oats.
  • You can use instant oats or oat flour. Or grind rolled oats briefly in a food processor or blender.
  • Add 2 tablespoons honey or maple syrup to the fig puree to make it sweeter if you like.

Nutrition

Serving: 1bar | Calories: 133kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 37mg | Potassium: 113mg | Fiber: 2g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg