Who knows where my aversion stemmed from, but for some reason, I have always associated figs with old lady food, and have successfully kept myself at a respectable distance from them. So when Dave asked me to make some kind of fig bar, I was less than enthusiastic… Figs??? Eww!!!
But (and I would do this only for him) I decided to suck it up, put on my big girl panties, and make him some bars. And do you know what? They weren’t bad at all. In fact, they were pretty darn good! Who knew?! Actually, I’m feeling kind of silly now for avoiding them for so long.
I started with the base recipe for my favourite oatmeal bars, which I’ve posted other variations of here and here. This time, increasing the spice, and filling it with a thick figgy layer. These are perfect for fall, but I couldn’t help but notice how well their flavours would fit in on a Christmas platter too.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Fig Oatmeal Crumb Bars
Recipe Type: dessert
Makes: 12 bars
- 1 cup Water
- 3 tbsp Light Brown Sugar
- 255g (9oz) Dried Figs, chopped
- 1 tsp finely grated Orange Zest
- 1 tsp Vanilla Extract
- 1 cup Whole Wheat Pastry Flour
- 1 cup Quick Oats (not instant)
- 2/3 cup packed Light Brown Sugar
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Baking Soda
- 1/2 cup Vegan Butter (I used Earth Balance)
to make the filling:
Bring the water and sugar to a boil in a medium sized saucepan. Reduce heat to medium-high and add the figs and orange zest. Cook for 5 – 10 minutes, stirring frequently, until the figs are tender and most of the liquid is absorbed. Scrap the fig mixture into a food process, add vanilla extract, and process until smooth (doesn’t have to be perfectly smooth, but there should be no large chunks). Set aside.
to make the crust:
In a bowl, stir together the flour, oats, sugar, cinnamon, ginger, nutmeg, and baking soda until thoroughly combined. Using a pastry blender or fork, cut in vegan butter until the mixture resembles coarse crumbs (no pieces larger than a pea).
Preheat oven to 350°F and line an 8×8 pan with parchment paper (leave enough overhang so you can use it to lift the finished bars out of the pan). Do not grease.
Set aside 1/2 cup of the crumb mixture. Press the remaining crumb mixture, firmly and evenly, into the lined baking pan. Spread the filling over the crust. Sprinkle the reserved crumb mixture over the top.
Bake for 30 – 35 minutes or until the top is golden brown. Cool on a wire rack.
When completely cool, lift out of baking pan, remove foil and cut into bars.
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