Step 1

Cut off the stems of the dried figs then place them in a small saucepan with 1 cup water, a pinch of salt, and lemon zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes. Once cooled, transfer to a food processor, add maple syrup and blend until pureed into a paste.

Step 2

Next preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, salt, and baking soda) in a bowl then set aside.

Step 3

In a separate bowl, combine the wet ingredients (syrup, vanilla extract, egg, and coconut oil) and stir together. Add the dry ingredients to wet and stir until just combined.

Step 4

Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down will help to keep it from sticking to your hands.

Step 5

Next, scoop out the fig paste from the processor and press it into a thin layer using the sheet of parchment paper on top to prevent sticking. Drop parts of the remaining oatmeal batter on top to form a crumble. Gently press into the fig layer.

Step 6

Bake in the oven for 25-30 minutes until the edges are light golden brown. Remove from the oven and allow to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.