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Easy Fig Bars for Anytime Snacking

Easy Fig Bars for Anytime Snacking

Chewy, jammy fig bars with a buttery oat crust and crumbly topping—perfect for lunchboxes, coffee breaks, or make-ahead snacks.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 12 ounce dried Mission figs stems removed, roughly chopped
  • 0.5 cup orange juice
  • 0.5 cup water
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon vanilla extract
  • 1.5 cup old-fashioned rolled oats
  • 1.25 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, melted slightly cooled
  • 1 large egg room temperature
  • 0.5 cup walnuts, chopped optional

Instructions

Preparation Steps

  • Heat oven to 350°F. Line an 8 x 8 inch baking pan with parchment, leaving overhang for easy lifting.
  • Make the fig filling: In a saucepan, combine figs, orange juice, water, and lemon juice. Bring to a simmer over medium heat and cook, stirring occasionally, until most liquid is absorbed and figs are soft, about 10 to 12 minutes. Transfer to a food processor and pulse to a thick, spreadable paste. Stir in vanilla and let cool 10 minutes.
  • Make the crust and crumble: In a large bowl, whisk oats, flour, brown sugar, baking soda, salt, and cinnamon. Add melted butter and egg; stir until evenly moistened and clumpy.
  • Reserve about 1.25 cups of the crumb mixture for topping. Firmly press the remaining mixture into the prepared pan to form an even crust.
  • Spread the fig filling evenly over the crust. Toss the reserved crumbs with walnuts (if using), then sprinkle over the filling.
  • Bake until the top is golden and the center is set, about 25 to 30 minutes. Cool completely in the pan on a rack.
  • Use the parchment to lift the slab out. Cut into 16 bars. Store airtight at room temperature for up to 3 days or refrigerate for 1 week; freeze up to 2 months.

Notes

For a gluten-free version, use a 1:1 gluten-free all-purpose blend and certified gluten-free oats. Swap orange juice with apple juice if preferred, and add a pinch of cardamom for a bakery-style twist.