Oat Fig Bars
Recipe by Michelle Harris
Course: Healthy Snack
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
It’s just coming into autumn here and on my parents, farm are some organic fig tress. We never had figs growing where we grew up in the Riverland, so to be honest I’d never eaten one! I decided to experiment and come up with the AMAZING Oat filled fig Bars. I LOVE them. Seen as figs are only in for a month or so, I also made this bar with stewed pairs and apples, works just the same!
These gluten-free + vegan bars are made without the guilt or refined sugar. Enjoy them for breakfast or as a snack!
The fresh fig filling is kept simple and simply just cooked figs until thick and jammy, no need for sugar. At the end of cooking, we’ll stir in vanilla extract and lemon zest and juice. They add SO much flavour and brightness to the bars.
These are made up of the most delicious oatmeal crust paired with a sticky sweet fig filling. The oatmeal crust comes together quickly and easily, and it also doubles as the crumble topping.
- ½ kg, washed figs, stems removed and chopped
- 2 tablespoons of lemon juice, plus the zest of the lemon
- 1 teaspoon vanilla extract
- 1½ cups gluten free rolled oats (I use red tractor organic wheat free oats or Bob’s red Mill Organic wheat free oats)
- ⅔ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar (Optional, I often leave out)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- 2 tablespoons maple syrup
- Preheat the oven to 180.
- Line an 8-inch square baking panwith baking paper
- Start by making the fig jam filling.
- In a medium or large pot, combine figs and a little water, stirring occasionally until bubbling and thickened (15-20 minutes)
- Add 1-2 tablespoons of water if the mixture is sticking to the sides or burning at all
- Remove from heat and stir in lemon zest, lemon juice, and vanilla extract.
- Let cool while preparing the oatmeal crust.
- In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking sodaand salt
- Add melted coconut oil and maple syrupto oat mixture and stir until combined
- Reserve 1/2 cup of the oatmeal crumble and press the remaining oat mixture into the prepared baking pan
- Next, carefully spread the crust with the fig mixture
- Crumble the remaining oat mixture evenly over the fig mixture and gently pat it down
- Bake for 20 minutes or until lightly browned
- Cool completely before cutting into 16 equal squares.
Keep leftovers covered in the refrigerator.
I prefer these fig bars straight out of the fridge, when the fig filling is cold and thick with a little bit of bite to it. Though they’re also fabulous at room temperature, just a whole lot gooier!