Oatmeal Fig Bars
Oatmeal Fig Bars- made with whole grain oatmeal and natural sweeteners, these fig bars make for a healthy treat that everyone will love! (gluten-free)
Raise your hand if you’re a Fig Newton fan! I know I am. Or at least I was when I was young enough to shove four in my face without thinking twice about the ingredient label on the back.
Now that I’m older and consequently a health-obsessed foodie, I try to avoid Fig Newtons like the plague. That is until Brandon brought home a half-eaten package when he was away traveling for work. I lectured him about the “crap” they put in them and then scarfed down a few when he wasn’t looking. What can I say, we all have our weaknesses.
In his defense, they were Whole Foods brand Fig Newtons…which technically means they’re not Fig Newtons but you know what I mean. They’re marginally better but they’re still made with enriched flour and too much refined sugar.
Anyway, he renewed my childhood desire for the fig cookie which forced me to recreate my own healthy version at home. I decided to go with a base using Bob’s Red Mill Organic Rolled Oats because I love that they’re Non-GMO, and packed full of fiber and protein which you simply do not get from refined flours. They also have rolled oats that are certified gluten-free which is a perfect option for those who have gluten sensitivities or allergies.
How to Make Oatmeal Fig Bars
- First of all, we’ll make the fig filling by boiling dried figs with a touch of pure maple syrup and lemon zest. Once the figs are soft, we add them to a food processor and blend until smooth.
- For the base of the recipe we’re using coarsely chopped oats and oat flour. I simply give them a quick whiz in the food processor to chop them and blend to a crumb to make oat flour. Easy peasy.
- Next, add both the chopped oats and oat flour to a large bowl along with baking soda and salt.
- To the bowl, add the syrup, coconut oil, vanilla and egg (or flax/chia egg) then stir together to create a batter.
- Smooth half of the batter down into a lined baking dish. Top with the fig filling then crumble the remaining batter on top.
- Bake for about 30 minutes then allow to cool, cut into bars, and enjoy!
I actually made them twice in one week, which says a lot because I usually run from any recipe that requires extra work and fails. But they tasted great and I knew if I stuck with it one more time that I could get the texture right too.
I’ll be the first to admit it’s not the quickest of recipes, but the end result is hearty and satisfying. It’s honestly hard to believe that they’re full of healthy ingredients but I would pick these over real Fig Newtons any day.
If you’re looking for a healthy snack or breakfast to have on hand then I highly suggest giving these a whirl. I’m sure you’ll love them as much as we d0!
Oatmeal Fig bars
For the Bars
For the Fig Filling
- 10 ounces dried figs, about 2 cups
- 3 tablespoons pure maple syrup
- 1 cup water
- 1 tablespoon orange or lemon zest
- pinch of salt
- Cut off the stems of the dried figs then place them in a small saucepan with 1 cup water, a pinch of salt, and lemon zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes. Once cooled, transfer to a food processor, add maple syrup and blend until pureed into a paste.
- Next preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, salt, and baking soda) in a bowl then set aside.
- In a separate bowl, combine the wet ingredients (syrup, vanilla extract, egg, and coconut oil) and stir together. Add the dry ingredients to wet and stir until just combined.
- Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down will help to keep it from sticking to your hands.
- Next, scoop out the fig paste from the processor and press it into a thin layer using the sheet of parchment paper on top to prevent sticking. Drop parts of the remaining oatmeal batter on top to form a crumble. Gently press into the fig layer.
- Bake in the oven for 25-30 minutes until the edges are light golden brown. Remove from the oven and allow to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
This post was created in partnership with a brand that I have used and loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.