These soft, chewy oatmeal fig bars are packed with sweet fig filling and a buttery oat crust that crumbles perfectly in your hands. I started making these after my daughter Emily came home from a friend's house raving about homemade fig bars, and honestly, I haven't bought the store-bought kind since. The warm cinnamon and nutmeg make your kitchen smell like a cozy fall morning, and they're simple enough to whip up on a lazy weekend.
If you're looking for more simple homemade treats, you'll love these Raspberry Sugar Cookies or this Chocolate Chip Cookie Cake that my family requests constantly.
Why You'll Love This Oatmeal Fig Bars
You're going to love how easy these Oatmeal Fig Bars come together. The filling takes just a few minutes on the stove, and the crust mixes up in one bowl. No complicated steps, no fancy equipment.
They're naturally sweetened with maple syrup and brown sugar, so you won't get that overly sugary taste some store-bought Oatmeal Fig Bars have. The whole wheat flour and oats give them a hearty texture that actually keeps you full, and the hint of cinnamon and nutmeg makes them feel like a warm hug.
Plus, they store well. You can keep them on the counter for a few days or stash them in the fridge for over a week. Perfect for meal prep or when you need a grab-and-go breakfast.
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Oatmeal Fig Bars Ingredients
Here's everything for these oat-based Oatmeal Fig Bars, broken down so you know exactly what each ingredient does.
See Recipe Card Below This Post For Ingredient Quantities
For the Fig Filling:
- Dried figs: These create the naturally sweet, jammy filling. Remove the tough stems before chopping. Look for soft, pliable figs for the best texture.
- Water: Helps soften the figs as they simmer and makes them easier to puree into a smooth filling.
- Orange juice: Adds a subtle citrus brightness that balances the sweetness of the figs. Fresh-squeezed or store-bought both work.
- Vanilla extract: Brings warmth and depth to the fig filling. Use pure vanilla for the best flavor.
For the Oat Crust and Topping:
- Coconut oil: Adds moisture and helps the crust hold together. You can swap it with melted butter if you prefer a more traditional flavor.
- Maple syrup: Provides natural sweetness and keeps the bars tender. Use pure maple syrup, not pancake syrup.
- Brown sugar: Adds molasses flavor and chewiness to the oat crust. Light or dark brown sugar both work beautifully.
- Egg: Binds everything together and gives the crust structure. Bring it to room temperature for easier mixing.
- Old-fashioned rolled oats: Form the hearty base of the crust and topping. Quick oats work too if that's what you have on hand.
- Whole wheat flour: Gives the bars a nutty flavor and wholesome texture. Spoon it into your measuring cup and level it off for accuracy.
- Baking powder: Helps the crust puff up slightly and keeps it from getting too dense.
- Cinnamon: Adds warm, cozy spice that pairs perfectly with figs.
- Nutmeg: Brings a subtle earthy sweetness. Just a touch makes a big difference.
- Salt: Balances all the flavors and keeps the bars from tasting flat.
How to Make Oatmeal Fig Bars
Here's how to make these healthy Oatmeal Fig Bars step by step.
Preheat your oven: Set it to 350°F (177°C) and line an 8-inch or 9-inch square baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
Make the fig filling: Add your chopped dried figs, water, and orange juice to a medium saucepan. Set it over medium heat and stir occasionally for 5-8 minutes until the figs get soft and soak up most of the liquid. Take the pan off the heat, stir in the vanilla extract, and let it cool for 5 minutes. Then transfer everything to a food processor or blender and puree until smooth. You should have about 1 and ¼ cups of filling. Set it aside.
Mix the crust and topping: In a large bowl, whisk together the melted coconut oil, maple syrup, brown sugar, and egg until smooth. Add the oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Keep whisking until it comes together, then switch to a spoon or spatula when the mixture gets thick and crumbly.
Assemble the bars: Scoop out a little over 1 and ½ cups of the oat mixture and press it firmly into the bottom of your prepared pan. Spread the fig filling evenly over the crust using a spoon or offset spatula. Spoon the remaining oat mixture over the filling and press it gently to compact it into an even layer.
Bake: Place the pan in the oven and bake for 25-30 minutes until the top turns lightly golden brown. If you're using an 8-inch pan, bake closer to 30 minutes. For a 9-inch pan, check around 25 minutes. Don't overbake or the bars will get dry. Remove the pan from the oven and set it on a wire rack to cool completely.
Cool and cut: Once the bars are fully cooled, use the parchment paper overhang to lift them out of the pan. Cut into 16 squares using a sharp knife.
Store: Keep leftover bars at room temperature in an airtight container for up to 4 days, or refrigerate them for up to 10 days.
Substitutions and Variations
Butter instead of coconut oil: Swap the coconut oil with melted butter for a richer, more traditional flavor.
All-purpose flour: Use all-purpose flour in place of whole wheat flour if you want a lighter texture.
Honey instead of maple syrup: Replace the maple syrup with honey for a slightly different sweetness.
Date filling: Swap the figs with chopped dates for a date Oatmeal Fig Bars variation. Follow the same cooking method.
Gluten-free version: Use a gluten-free flour blend and certified gluten-free oats to make oatmeal fig bars gluten free.
Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use coconut oil instead of butter.
Spice it up: Add a pinch of cardamom or ginger to the crust for extra warmth.
Equipment For Oatmeal Fig Bars
Here's what makes this Oatmeal Fig Bars easier to pull off.
- 8-inch square baking pan: This size gives you thicker bars. A 9-inch pan works too but makes slightly thinner bars.
- Medium saucepan: For cooking down the fig filling until it's soft and jammy.
- Food processor: Purees the fig filling into a smooth, spreadable consistency. A blender works in a pinch.
- Glass mixing bowl: Perfect for mixing the crust and topping without any reactions with acidic ingredients.
- Whisk: Helps combine the wet ingredients smoothly before you add the dry.
- Wooden spoon or silicone spatula: Switch to this when the dough gets thick and harder to whisk.
- Offset icing spatula: Makes spreading the fig filling evenly over the crust so much easier.
- Cooling rack: Lets air circulate under the pan so the bars cool faster and more evenly.
Storage Tips For Oatmeal Fig Bars
Store your homemade Oatmeal Fig Bars in an airtight container at room temperature for up to 4 days. They'll stay soft and chewy.
For longer storage, keep them in the fridge for up to 10 days. The cold firms them up a bit, but they're still delicious.
You can also freeze these bars. Wrap each one individually in plastic wrap, then place them all in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
Serving Suggestions
These Oatmeal Fig Bars are perfect on their own, but here are a few cozy ways to enjoy them.
With morning coffee: Grab a bar and a hot cup of coffee for an easy breakfast that feels like a treat.
Warm with yogurt: Heat a Oatmeal Fig Bars in the microwave for 10-15 seconds and serve it with a dollop of vanilla yogurt on top.
Alongside fresh fruit: Pair with apple slices or strawberries for a light, balanced snack.
With a glass of cold milk: Classic combo that never gets old, especially for kids.
Expert Tips
Let the filling cool slightly: If you spread the fig filling while it's too hot, it can make the bottom crust soggy. Give it a few minutes to cool.
Press the crust firmly: Really pack the bottom layer into the pan so it holds together when you cut the bars.
Don't skip the parchment overhang: It makes lifting the bars out so much easier and cleaner.
Cool completely before cutting: I know it's tempting, but warm Oatmeal Fig Bars will crumble and fall apart. Let them cool all the way for clean slices.
Toast the oats: For extra flavor, toast the oats in a dry skillet for 3-4 minutes before mixing them into the crust.
Check your figs: If your dried figs are super tough, soak them in warm water for 10 minutes before cooking to soften them up.
FAQ
What are the downsides of fig bars?
Store-bought fig bars can be high in added sugars and preservatives. Homemade versions like this recipe let you control the sweetness and use real, wholesome ingredients.
Is it okay to eat a fig bar every day?
Yes, especially homemade ones made with whole grains, natural sweeteners, and real figs. They offer fiber and energy, making them a decent daily snack in moderation.
Do you need to refrigerate oatmeal bars?
Not necessarily. These Oatmeal Fig Bars stay fresh at room temperature for up to 4 days. Refrigerate them if you want them to last longer, up to 10 days.
Do fig bars need to be refrigerated?
These bars are fine at room temperature for several days thanks to the natural preservatives in the maple syrup and sugar. Refrigerate them if your kitchen is very warm or if you want to extend their shelf life.
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Oatmeal Fig Bars
Ingredients
Method
- Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal after baking.
- In a medium saucepan, combine chopped figs, water, and orange juice. Cook over medium heat for 5-8 minutes, stirring occasionally, until figs soften and absorb some of the liquid. Remove from heat, stir in vanilla extract, and let cool for 5 minutes. Transfer to a food processor or blender and puree until smooth. Set aside.
- In a large bowl, whisk together melted coconut oil, maple syrup, brown sugar, and egg until fully combined. Stir in oats, flour, baking powder, cinnamon, nutmeg, and salt. Once the mixture thickens, switch to a spoon or spatula to combine. You will have about 2 and ½ cups of the crust/topping mixture.
- Take just over 1 and ½ cups of the crust mixture and evenly press it into the lined pan. Spread the fig filling on top in an even layer. Spoon the remaining crust mixture on top, gently pressing it down to ensure it's compacted.
- Bake for 25-30 minutes, or until the top is lightly browned. Avoid over-baking. 8-inch pans may take closer to 30 minutes, while 9-inch pans will take closer to 25 minutes. Remove from the oven and cool on a wire rack.
- Once cooled completely, lift the bars out of the pan using the parchment paper overhang. Cut into squares.
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