Homemade oatmeal fig bars with fresh figs

5 from 6 votes

Homemade oatmeal fig bars with fresh figs

Fresh figs are cooked down with maple syrup and spread on top of a sturdy oatmeal crust for fig bars you can eat by hand.

Prep Time15

Cook Time25

Fig filling cook time40

Total Time1 20

Servings: 2" squares

Calories: 135kcal

Ingredients

FRESH FIG FILLING

1-1.25 lb fresh figs see note
2 tablespoon maple syrup can substitute honey or water
1 tablespoon brown sugar optional, depends on figs!
1 teaspoon vanilla extract

OATMEAL CRUST & TOPPING

1 cup all-purpose white flour 130 grams (4.5 ounces)
1 ⅔ quick oats 140 grams (5 ounces)
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup brown sugar 100 grams (3.5 ounces)
1 large egg
⅓ cup melted butter 70 grams (2.5 ounces)
¼ cup maple syrup 80 grams (2.8 ounces)

Instructions

FRESH FIG FILLING

PREPARE: Remove the fig stems and cut into quarters.
COOK: Combine fresh figs and maple syrup in a saucepan over medium-heat. Cook until figs are soft, about 10 minutes.
PUREE: Puree the figs into a sauce using an immersion blender, food processor, or blender. Return to pan over medium-low heat (high enough to see steam escaping, but low enough that the filling doesn't splatter out of the pan).
REDUCE TO PASTE: continue to cook until the filling is thick, roughly 30 minutes. It starts out with the consistency of apple sauce and ends thicker, like fruit preserves (not not jelly). When you run a spoon across the bottom, it won't fill in (or will be very, very slow to fill in).
While this cooks, work on the crust.
REMOVE FROM HEAT: stir in vanilla extract. Taste, and add brown sugar if desired (it will depend on how sweet the fresh figs were to begin with). Makes about 1 cup of filling.

OATMEAL CRUST & TOPPING

PREPARE: Preheat oven to 350℉ on convection if you have it. Line a metal baking pan (8x8 or 9x9) with parchment paper, leaving two sides to overhang like handles. This lets you lift the bars out to easily cut them.
*For a double batch, use a 9x13 pan. The bars will be just slightly thicker but work out perfectly.
MEASURE DRY: In a large bowl measure out flour, oats, baking powder, and spices. Stir to combine. Add brown sugar.
ADD WET: Add in melted butter, maple syrup, and egg. Stir to combine.
PRESS IN CRUST: Take 1 ½ cups of the mixture and press it evenly into the pan. You should have about ½ to ¾ cups of oatmeal mixture remaining for the top.
ADD FIG FILLING & TOPPING: Next spread the fig filling over the crust (it's ok if it's still warm, but ideally not piping hot). Take the remaining oatmeal mixture and drop little bits over the top. The oat mixture won't spread or press well, so drop small pieces all over.

BAKE & COOL

Bake at 350℉ for 20-25 minutes on convection or closer to 30 minutes without. The top will be golden brown.
Remove from oven and cool on a wire rack. Let the fig bars cool completely, or the crust might fall apart. Once cooled, the crust is sturdy enough that you can eat the bars with your hands.

Notes

Fig varieties: any fresh fig varieties work. Mission and Brown turkey have more caramel-like flavors, whereas many green varieties have honey flavors or hints of raspberry.

Amount of figs: Most figs are sold in 1 pound containers. However, using 1.25 pounds produces the best filling ratio and I highly recommend it if you can purchase that amount (or buy 2 pounds and use the rest in a salad or something!).

Maple syrup can be substituted with water (if the figs are really ripe and flavorful), or honey + 1 tablespoon water (great for green varieties)

Quick oats are preferred as they make a sturdier bar, but rolled oats have a nice flavor and chewiness (if you like that).

Flour: whole wheat flour works as a good substitute for some or all of the all-purpose white flour

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