These Oatmeal Fig Bars are one of my favorite ways to use fresh figs! These gluten-free + vegan bars taste like healthy Fig Neutons, but without the guilt or refined sugar. Enjoy them for breakfast or as a snack!
Are you a fig lover, like me? There are SO many fig trees that grow all around San Diego. I see beautiful fig trees loaded with figs in my neighbor’s yards and my jealousy ABOUNDS. One day, I too shall grow my own beautiful fig trees and have bounties of figs to make fig bars with. Maybe you already grow your own figs and you’ve got a plethora you don’t know what to do with…if so, this recipe is for you!
But for now, I go on a fig hunt to the local grocery stores. Luckily, I found a BIG container at Costco, so these new-favorite Oatmeal Fig Bars were in order! They are SO good, easy to make, and the perfect way to use all your fresh figs.
Are you a Fig Neuton fan? Because if you are, you’ll definitely love these Oatmeal Fig Bars. They’re not Fig Neuton copycats exactly, and I wasn’t going for that at all in developing the recipe, but they definitely have a similar taste to them. I think these have a leg up though, in the form of a crumbly oatmeal crust.
How do we make these Oatmeal Fig 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. It’s lightly sweetened with a little bit of coconut sugar and a touch of maple syrup. For the dry ingredients, we use a combo of almond flour, tapioca flour, old-fashioned oats, and baking soda to achieve the crispy texture that makes the crust so good.
How do you make the fig jam filling?
The fresh fig filling is kept simple. To make it, we’ll lightly sweeten the chopped figs with maple syrup, and cook them down until thick and jammy. At the end of cooking, you’ll stir in vanilla extract and lemon zest, and juice. They add SO much flavor and brightness to the bars.
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.
These oatmeal fig bars are gluten-free, refined sugar-free, and vegan, so I’ve got no shame in admitting they were a morning snack. ;) These are definitely a worthy way of using your much-cherished fresh figs. They are delightfully crispy, with a hearty oat flavor, and a sticky fig center. You’re going to LOVE – enjoy!Print
- 1 pound ripe figs, washed, stems removed and chopped
- 2 tablespoons maple syrup
- 2 tablespoons of lemon juice, plus the zest of the lemon
- 1 teaspoon vanilla extract
For the crust
- 1½ cups gluten free rolled oats
- ⅔ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- 2 tablespoons maple syrup
- Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and grease with non-stick spray.
- Start by making the fig jam filling. In a medium or large pot, combine figs and maple syrup over medium heat, 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 soda and salt.
- Add melted coconut oil and maple syrup to oat mixture and stir until combined.
- Reserve 1/2 cup of the oatmeal crumble and press the remaining oat mixture firmly into the prepared baking pan. The mixture needs to be well pressed in to avoid crumbling.
- Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and pat it down firmly to press the crumble into the fig jam.
- Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares – I like refrigerating mine before cutting to help them keep their shape more easily. They can crumble if cut when warm. Keep leftovers covered in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert