Gluten-Free Oatmeal Fig Bars (Vegan)

These Oatmeal Fig Bars are an incredible way to use your fresh figs! These gluten-free + vegan bars taste like Fig Neutons, but without the guilt or refined sugars. Enjoy them for breakfast or as a snack!

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 Neutons, but without the guilt or refined sugar. Enjoy them for breakfast or as an easy healthy snack!

Course Dessert

Cuisine American

Keyword fig bars, fig neutons, fig recipes, oatmeal bars, ways to use figs

Prep Time 30

Cook Time 25

Total Time 55

Servings bars

Calories 145kcal

Author Rachel Conners

Ingredients

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.

Nutrition