Step 1

To make the Gluten-Free Date Fig Oat Bars: Preheat your oven to 350F. Line a square, 8x8 baking dish with parchment paper.

Step 2

To make the Plant-Based Fig Filling: In a small sauce pot, combine the dried figs and water. Cover, bring to a boil, and reduce to simmer. Simmer 10 minutes, until the dates are soft. Transfer to a blender or food processor. Puree with the lemon juice and vanilla. While the figs simmer, you can make the crust and topping.

Step 3

For the Gluten-Free Oat Crust: Combine all ingredients, except the water, in a food processor. Puree until the dates are blended well into the flours. Add the water, a couple tablespoons at a time, until the mixture comes together into a ball. You may not use all the water, depending on how dry the dates are. Transfer the crust to your pre-lined baking pan.

Step 4

To make the Walnut Oat Topping: Place the oats and walnuts in a food processor or food chopper. Pulse a few times, until you have small, crumbly pieces. Add 2 tablespoons of water and pulse another 3-5 times. You want a crumbly consistency, with pea-sized clumps.

Step 5

When the Fig filling is ready, spread into a single layer over the Gluten-Free Oat Crust. Sprinkle on the Walnut Oat topping. Place the Fig Bars in the oven and bake for 40-45 minutes, until golden brown on top.

Step 6

Remove from the oven. Let cool 10 minutes in the pan. Remove from the pan and let cool completely before slicing.

Step 7

Enjoy!