Gluten-Free Oatmeal Fig Bars (Vegan)

These Oatmeal Fig Bars are one of my favorite ways to use fresh figs! These gluten-free + vegan bars taste like healthy Fig Newtons, 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 homemade fig bars with.

I dream of wondering…”what should I do with all of these 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 oatmeal fig bar recipe is for you!

For now, I go on a fig hunt to the local grocery stores or the farmer’s market. 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 your fresh figs.

If you’re a Fig Newton fan, you’ll definitely love these Oatmeal Fig Bars. They’re not Fig Newton 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 that melts in your mouth.

How do we make these Oatmeal Fig Bars?

These are made with 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. It’s so simple!

How to store oatmeal fig bars:

These bars are just as good (maybe better) the next day, once the fig filling has had time to firm up.

• Fridge: Store covered for up to about a week. Cold, firm, straight from the fridge is honestly my favorite way to eat these.
• Freezer: Let the bars cool completely, then layer them with parchment paper so they don’t stick together. Freeze in an airtight container or freezer bag for up to a couple of months.
• To eat: Straight from the freezer if you’re impatient like me, or thaw at room temperature for a bit if you want them soft and gooey again.

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 the 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.

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Rachel Conners

Gluten-Free Oatmeal Fig Bars (Vegan)

4.84 from 30 reviews

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!

Print Recipe Pin Recipe

Prep Time: 30 minutes mins

Cook Time: 25 minutes mins

Total Time: 55 minutes mins

Servings: 16 bars

Ingredients

 

½x1x2x

• ▢ 1 pound ripe figs, washed, stems removed and chopped
• ▢ 2 tablespoons maple syrup
• ▢ 2 tablespoons 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.
  1 pound ripe figs, 2 tablespoons maple syrup, 2 tablespoons lemon juice, 1 teaspoon vanilla extract
• In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt.
  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
• Add melted coconut oil and maple syrup to oat mixture and stir until combined.
  ⅓ cup coconut oil, 2 tablespoons maple syrup
• 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.

Notes

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.

How to store oatmeal fig bars:

• Fridge: Store covered for up to about a week. Cold, firm, straight from the fridge is honestly my favorite way to eat these.
• Freezer: Let the bars cool completely, then layer them with parchment paper so they don’t stick together. Freeze in an airtight container or freezer bag for up to a couple of months.
• To eat: Straight from the freezer if you’re impatient like me, or thaw at room temperature for a bit if you want them soft and gooey again.

Serving: 1bar, Calories: 145kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.5g, Sodium: 77mg, Potassium: 108mg, Fiber: 2g, Sugar: 10g, Vitamin A: 40IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg

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