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Easy Fig Bars for Anytime Snacking

Easy Fig Bars for Anytime Snacking

Soft, jammy fig filling sandwiched between a buttery oat crust and crumble topping. These easy fig bars bake up golden and slice neatly for lunchboxes, coffee breaks, or dessert.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 10 oz dried figs stems removed, roughly chopped
  • 0.75 cup orange juice or water
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract for the filling
  • 0.5 tsp ground cinnamon
  • 0.125 tsp fine salt for the filling
  • 1.5 cup old-fashioned rolled oats not quick oats
  • 1 cup all-purpose flour
  • 0.5 cup light brown sugar packed
  • 0.5 tsp baking powder
  • 0.25 tsp fine salt for the crust
  • 0.75 cup unsalted butter melted and cooled slightly
  • 1 large egg room temperature
  • 1 tsp vanilla extract for the crust
  • 0.5 cup chopped walnuts optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting.
  • Make the fig filling: In a small saucepan, combine chopped figs, orange juice, lemon juice, cinnamon, and a pinch of salt. Bring to a gentle simmer over medium heat and cook, stirring occasionally, until the figs are soft and the mixture is thick and jammy, about 8 to 10 minutes.
  • Remove the pan from heat and stir in the vanilla. Mash the figs with a spoon or potato masher until spreadable. Set aside to cool slightly.
  • Make the crust and crumble: In a large bowl, whisk together oats, flour, brown sugar, baking powder, and salt. Add melted butter, egg, and vanilla; stir until evenly moistened and crumbly.
  • Reserve about 1 cup of the crumb mixture for topping. Press the remaining mixture firmly and evenly into the prepared pan to form the crust.
  • Spread the warm fig filling evenly over the crust. Sprinkle the reserved crumble over the top, followed by walnuts if using.
  • Bake until the top is lightly golden and the edges are set, about 22 to 28 minutes. Cool completely in the pan on a rack.
  • Use the parchment overhang to lift the slab out. Slice into 16 bars. Serve or store.
  • Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Bars can be frozen for up to 2 months.

Notes

For a slightly tarter filling, add 0.5 tsp lemon zest. Swap orange juice with apple juice or water if preferred. To make dairy-free, use plant-based butter. Gluten-free option: substitute a 1:1 gluten-free baking flour and certified gluten-free oats.