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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 an easy healthy 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. I hope one day I get to wonder, what can I do with lots of fresh figs?! A beautiful problem to have. 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.
If you’re a Fig Neuton fan, you’ll definitely love these Oatmeal Fig Bars. They’re not Fig Neuton copycats exactly – I wasn’t going for that at all in developing the recipe, but they 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 dough comes together quickly and easily, and it also doubles as the crumble topping.
For the crust ingredients, you’ll need the following:
- Almond Flour: or any other nut flour, or oat flour! If you’re not gluten-free, all-purpose flour works great here too.
- Tapioca Flour: also known as tapioca starch. This can be substituted for any other starches you have on hand, like potato starch, arrowroot, or cornstarch.
- Old-Fashioned Oats: make sure to seek out gluten-free certified oats to ensure the recipe stays gluten-free if needed.
- Baking Soda & Salt: for a better texture and flavor!
- Coconut Sugar: I love using this refined sugar-free sweetener, but brown sugar works just as well.
- Maple Syrup: This helps bind the crust together and adds a beautiful maple flavor.
- Coconut Oil: Use refined coconut oil for no coconut flavor, or substitute your favorite butter, either a vegan option or dairy butter.
How to make the fig jam filling:
The fresh fig filling is simple. To make it, we’ll lightly sweeten the fresh, chopped figs with maple syrup and cook them down until thick and jammy. At the end of cooking, you’ll stir in vanilla extract, lemon zest, and juice. They add SO much flavor and brightness to the bars.
How to store oatmeal fig bars:
Store in an airtight container in the refrigerator for up to one week. You can also store them in the freezer for up to six months.
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.
This oatmeal fig bar recipe is gluten-free, refined sugar-free, and vegan, so I’ve got no shame in admitting they were a morning snack! These are a worthy way of using your much-cherished fresh figs. They’re reminiscent of all-time-favorite Fig Newtons, but a much fresher and healthier version. They are delightfully crispy, with a hearty oat flavor and a sticky fig center. You’re going to LOVE these homemade fig bars – enjoy!
P.S. Can’t get your hands on fresh figs? You can use about 8 ounces of dried figs to replace 1 pound of fresh figs (since dried figs are more concentrated and lighter). To rehydrate, chop the dried figs well and soak them in warm water, fruit juice, or wine for 30 minutes, or until plump and soft. Drain well before using and continue with the recipe. You can skip the simmer and just mix the filling ingredients in.
More recipes to try:
Cinnamon Fig Chia Pudding u0026amp; Oat Breakfast Parfaits
These Cinnamon Fig Chia Pudding u0026amp; Overnight Oat Breakfast Parfaits are a delicious make-ahead breakfast that you’ll love to have ready to go in your freezer! The fresh figs are such a scrumptious and beautiful treat in this gluten-free, refined sugar-free, and vegan breakfast.
Plum Crumble Bars (Gluten Free + Vegan)
These Plum Crumble Bars have a delicious oatmeal crust and crumble topping that’s filled with a simple plum jam. These simple bars highlight one of the summer’s best stone fruits in a delicious gluten-free and vegan dessert.
Gluten-Free Vegan Peach Crisp
This Gluten-Free u0026amp; Vegan Peach Crisp recipe is a healthy summer staple! The fresh peaches are baked until bubbling and perfectly complemented by the pecan oatmeal topping. Top with a scoop of ice cream for the perfect dessert or with plain yogurt for a healthy breakfast.
Gluten-Free Oatmeal Fig Bars (Vegan)
Ingredients
- 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
Instructions
- 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.
I made these! I have a fig tree in my backyard, and supplemented the jam with some bonus plums I got at the farmer’s market. Used honey instead of maple syrup because of cost, brown sugar instead of coconut for the same reason, 1 for 1 GF flour instead of tapioca flour, and they turned out absolutely incredible. These will probably be making a weekly appearance throughout fig season at my house :) thanks for the recipe!
Thanks so much for the feedback Nora! Super helpful :)
Have you tried this recipe with fresh figs that are frozen? If so, can I substitute 1:1 for fresh figs?
Thank you!
Hi Stacey, I haven’t but it should be okay – I’d just thaw and drain the figs first to remove an excess moisture.
Thank you!
Loved this recipe! I really appreciate a recipe for fresh figs.
Do you know if these freeze well?
So glad you’re loving them, J. Yes, they freeze very well! Just store in an airtight container. Placing a layer of parchment paper between layers will prevent any sticking.
5 stars! Highly recommend. Instead of the maple syrup and sugar, I chopped and soaked the figs in hot water for an hour and used the fig flavored water to substitute for the sweeteners. Also I left out tapioca flour because I didn’t have any and didn’t want to double up on almond flour. I used Terrasoul organic turkish calimynra unsulfured dried figs. Fresh lemon zest is crucial to the fig filling flavor profile. This is a most excellent recipe. Easy to prepare. Highly recommend.
So glad you enjoyed it, Jane! Thanks for the feedback.
The most delicious slice ever that is reminiscent of a crumble pie. Beautiful and figgy with a buttery crust (don’t know how when there’s no butter). Absolutely my new favorite healthy snack or dessert
So glad you’re enjoying it!! :D
I made these with apricots and it was fantastic! I used dried apricots and made a jam then followed the rest of the recipe. So good!
So glad to hear that – sounds delicious! Thanks for the feedback, Cindy.
This recipe is excellent and very easy AND the bars are deliciously satisfying! Note: I followed the measurements exactly but subbed with date sugar and applesauce. This is a keeper! Thank you!!
So glad you’re loving them, Gloria! Thanks for the feedback :)
This is an awesome and versatile recipe! I made it first with figs from my tree. Today I made it with an apple filling and it turned out just as a delicious. The base is spot on, so will be a go-to for this celiac when I have some fruit to use. Thank you!
So glad you’re loving it, Liz! Thanks so much for the feedback.
These were excellent!!!
So glad you loved them, Amber!
Hello! Thank you for this delicious recipe that everyone could not get enough of a couple summers ago at my friend’s anniversary picnic that we celebrate every year.
The only things different that I did was added cardammen, cinnamon and almond extract to the mix and used a fine hazelnut flour with the oat/almond flour with maple syrup instead of coconut sugar. I accidentally added the lemon juice too early but it was still delicious. I know it would have been sublime had I not mistakenly cooked in the lemon juice but it was still extremely tasty.
I decorated it with fresh roasted hazelnuts and sliced figs and presented it like fig bar tart. Used fresh ripe green figs from my tree.
Now I am going to attempt to make this recipe again for Friendsgiving but with figs I froze and am sure it will be just as amazing.
Again, thank you for this amazing recipe!