fig bars

Homemade Fresh Fig "Newtons"

Pastry Ingredients:

flour, sifted

tsp salt

(one stick) butter

white cane sugar

firmly-packed light brown sugar

eggs

vanilla

Fig Preserves Ingredients:

figs

water

sugar

lemon,

salt

These Oatmeal Fig Bars are one of my favorite ways to use fresh figs! These gluten-free + vegan bars taste like healthy Fig Neutons, but without the guilt or refined sugar. Enjoy them for breakfast or as an easy healthy snack!

Gluten-Free Oatmeal Fig Bars (Vegan)

figs,

maple syrup

lemon juice, plus the zest of the lemon

vanilla extract

gluten free rolled oats

almond flour

tapioca flour

coconut sugar

baking soda

coconut oil, melted

Preheat the oven to 350ºF. Line an 8-inch square baking pan with parchment paper and grease with non-stick spray.

Start by making the fig jam filling. In a medium or large pot, combine figs and maple syrup over medium heat, stirring occasionally until bubbling and thickened (15-20 minutes). Add 1-2 tablespoons of water if the mixture is sticking to the sides or burning at all. Remove from heat and stir in lemon zest, lemon juice, and vanilla extract. Let cool while preparing the oatmeal crust.

In a mixing bowl, whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt.

Add melted coconut oil and maple syrup to oat mixture and stir until combined.

Reserve 1/2 cup of the oatmeal crumble and press the remaining oat mixture firmly into the prepared baking pan. The mixture needs to be well pressed in to avoid crumbling.

Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and pat it down firmly to press the crumble into the fig jam.

Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares &#8211; I like refrigerating mine before cutting to help them keep their shape more easily. They can crumble if cut when warm. Keep leftovers covered in the refrigerator.

These oatmeal bars are so good! I had an abundance of figs from my tree and had been looking for a recipe to incorporate figs in a way my kids would eat them. Well, my kids (and I) loved them! I was out of coconut oil so I did sub in butter but otherwise I followed the recipe exactly. Thanks so much for posting this delicious recipe 

These were absolutely amazing!!  Never bought figs before and now I need to buy more to make this again!
Loved it!!!

I’ve made these three times: twice with (fresh) figs per the recipe, and once with cranberry sauce. So delicious for a healthier dessert or with some yogurt for breakfast. Yum!!

This recipe is perfect, I am making my second batch today.

It was so delicious! Yet, it didn't thicken enough to cut in bars. Any ideas why it was too soft?

So good!!!!  We couldn’t wait for them to cool off.  Now I need my coworker to bring me more figs!!!!

I made these! I have a fig tree in my backyard, and supplemented the jam with some bonus plums I got at the farmer's market. Used honey instead of maple syrup because of cost, brown sugar instead of coconut for the same reason, 1 for 1 GF flour instead of tapioca flour, and they turned out absolutely incredible. These will probably be making a weekly appearance throughout fig season at my house :) thanks for the recipe!

Loved this recipe! I really appreciate a recipe for fresh figs. 
Do you know if these freeze well?

5 stars! Highly recommend.  Instead of the maple syrup and sugar, I chopped and soaked the figs in hot water for an hour and used the fig flavored water to substitute for the sweeteners.  Also  I left out tapioca flour because I didn't have any and didn't want to double up on almond flour.  I used Terrasoul organic turkish calimynra unsulfured dried figs.  Fresh lemon zest is crucial to the fig filling flavor profile.  This is a most excellent recipe. Easy to prepare.  Highly recommend.

The most delicious slice ever that is reminiscent of a crumble pie. Beautiful and figgy with a buttery crust (don't know how when there's no butter). Absolutely my new favorite healthy snack or dessert

I made these with apricots and it was fantastic!  I used dried apricots and made a jam then followed the rest of the recipe.  So good!

This recipe is excellent and very easy AND the bars are deliciously satisfying!  Note:  I followed the measurements exactly but subbed with date sugar and applesauce.  This is a keeper!  Thank you!!

This is an awesome and versatile recipe!  I made it first with figs from my tree. Today I made it with an apple filling and it turned out just as a delicious. The base is spot on, so will be a go-to for this celiac when I have some fruit to use. Thank you!

Hello! Thank you for this delicious recipe that everyone could not get enough of a couple summers ago at my friend's anniversary picnic that we celebrate every year. 
The only things different that I did was added cardammen, cinnamon and almond extract to the mix and used a fine hazelnut flour with the oat/almond flour with maple syrup instead of coconut sugar. I accidentally added the lemon juice too early but it was still delicious. I know it would have been sublime had I not mistakenly cooked in the lemon juice but it was still extremely tasty. 
I decorated it with fresh roasted hazelnuts and sliced figs and presented it like fig bar tart. Used fresh ripe green figs from my tree. 
Now I am going to attempt to make this recipe again for Friendsgiving but with figs I froze and am sure it will be just as amazing. 
Again, thank you for this amazing recipe!

OMG! SOOO DELICIOUS! Followed to a recipe to a tee, but doubled (we have so many figs right now).

Just made this recipe, delicious, enhanced fruity flavor with the fig/lemon zest combo. The oatmeal and other healthy ingredients were much appreciated and perfectly balanced. It is challenging to do vegan well and you've done it. I used figs from a friend's tree and as the recipe tastes nothing like a Fig Newton, it is better all around. Love it, thank you, Scott

Had some figs to use up and made this recipe. Used Walnut Oil instead of Coconut Oil and added a little more Maple Syrup. Delicious! Thank you :)

These are honestly the most delicious thing I’ve EVER made. I made them last year and couldn’t wait to do again this year when it was fresh fig season! 

Do you typically purée the jam? Or peel the figs? I puréed mine, wasn’t sure, but it was still kinda chunky 

This is my go to recipe when our fig tree goes crazy this time of the year! Thank you so much for creating this recipe. I’ve made it several times and it is different each time but always delicious.

Soooo delicious!! I just finished our first pan and I’m ordering more figs to make another! Yuuummmm!!

These vegan fig bars are like the classic fig cookies--a sweet filling sandwiched between layers of flaky crust--with one big difference: they are fat-free.

Skinny Figgy Bars

dates

almonds (optional)

anise extract (optional)

agave nectar (or other liquid sweetener)

lemon juice

cinnamon

ginger

baking powder

apple sauce

Preheat oven to 375 F.

Make the filling: Snip off the figs’ stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste. Stir in the remaining filling ingredients and process until mixed. Set aside.

For the crust, grind one cup of the oats in blender until powdered. Combine the oats (ground and unground), baking powder, and salt in a mixing bowl. Stir in the apple sauce, agave nectar, and water, mixing well to a thick consistency. Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands). Spread the fig mixture evenly over the crust. Smooth the remaining crust mixture over the filling. Bake for about 30 minutes, or until lightly browned. Allow to cool completely before cutting into bars.

Icing (optional): Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency. Add vanilla or almond extract to taste (just drops). Drizzle over top of bars before cutting.

I made them with prunes and they turned out great!  The only other thing I changed was I added a bit of vanilla extract to the batter.  I really appreciate the recipe, thank you.

Hi Susan,

I tried this recipe after I ate some kind of vegan fig paste at a nice café yesterday. I looked for some kind of fig bars which are healthy. And luckily I came across your recipe (and other recipes on this great site). Let me tell that I am totally clumsy with cooking and baking, but I am quite happy with the result this time. I mean I managed to bake fig bars (which are delicious) thanks to your instructions. Many thanks. I'll follow your recipes and try others too. You'll make a cooker out of me! Why not?:)
Btw, I used walnut instead of almonds and it worked very well too. Another change I made was to use ripe banana (small one) instead of apple sauce. 

Thanks again. 

Have a great week,
Burcu

I absolutely love figs and when I came across your recipe I was excited to make immediately.  WOW, outstanding!  Such a delicious bar...these will be something I will make regularly.  Thank you for sharing your creation!

These Homemade Fig Bars feature a jammy fig filling sandwiched between a crunchy, chewy oatmeal crust. Skip the store bought!

Homemade Fig Bars

(approximately 720 grams) small to medium fresh figs, quartered

(71 grams) brown sugar, packed

lemon zest

(226 grams) butter, melted

(240 grams) all-purpose flour

(178 grams) old fashioned rolled oats

brown sugar

Make the fresh fig filling. Combine figs, brown...

Make the fresh fig filling. Combine figs, brown sugar, lemon zest, salt, and vanilla extract in a medium heavy-bottom saucepan. Heat over medium heat until the figs release their juices and the juices come to a slow boil. Turn down the heat and simmer for 45 minutes, occasionally stirring and breaking up larger pieces with the back of a wooden spoon. Remove the filling from the heat and cool. For a smoother texture, puree with an immersion blender, blender, or food processor.

Make the crust. Preheat the oven to 350...

Make the crust.  Preheat the oven to 350 °F. Line a 9x13-inch pan with aluminum foil, extending over the sides of the pan, then spray with cooking spray. In a large, microwave-safe bowl, melt the butter. Add in the flour, rolled oats, brown sugar, salt, baking powder, and vanilla extract. Stir to combine; no streaks of flour should remain. The mixture will be quite thick and it may be easiest to mix with your hands.

Assemble the fig bars. Set aside 1 1/2...

Assemble the fig bars. Set aside 1 1/2 cups of the oat mixture. Press the rest into the bottom of the prepared pan, using the bottom of a glass to push the dough into a solid, flat layer. Spoon the jam over the bottom crust and spread evenly with a knife. Crumble the remaining dough over the top of the layer of jam.

Bake the fig bars. Bake for 30-35 minutes,...

Bake the fig bars. Bake for 30-35 minutes, until the jam is bubbling and the top crumble is golden brown. Remove from the oven and cool completely. To serve, lift the entire layer of jam bars from the pan using the aluminum foil as a handle. Slice into bars and serve.

Fig bars are a quick and easy treat that showcases the natural sweetness and soft, chewy texture of dried figs. This homemade version offers a healthy twist on classic recipes, providing a nutrient-dense treat whenever a dessert craving arises. Plus, they’re made with just 4 ingredients!

Fig Bars

lbs Mission dried figs (replace

tbsp chia seeds (optional (Or, replace chia seeds with hemp hearts or sesame seeds).)

tbsp ground flax meal (optional (Alternatively, you can use ground chia seeds).)

tahini

walnuts

chocolate chips

PREPARE THE DISH: Line a 8 x 8 baking dish with parchment paper, making sure to overlang on the sides. NOTE: Preferably, soak figs in warm water for 10 minutes, and then drain the water. It will hydrate them just enough to process in the food processor faster.

MAKE THE FIG BARS: In a food processor, process the figs with the seeds until turning into a thick paste. You may have to stop your food processor more than once to scoop the paste down.

Transfer the fig paste to the prepared baking dish, spreading evenly across the bottom of the dish using wet hands.

Then, spread the tahini on top using the back of a spoon or spatula. Distribute the walnuts on top! Freeze for at least 3 hours or overnight.

Remove the fig bar from the freezer, pull it out of the pan by holding the overhung parchment paper on the sides, and cut it into 24 bars.

Transfer them to a baking sheet lined with parchment paper, and drizzle the melted chocolate on top. It is fine if doesn’t cover the top fully!

TO MELT THE CHOCOLATE: Melt the chocolate according to the instructions on the package, or place them into a microwave-safe bowl and heat in the microwave in 30-second intervals, stirring in between until the chocolate is fully melted and smooth.

Freeze the healthy fig bars again, this time for just 30 minutes or until the chocolate has set. Enjoy!

https://videos.scriptwrapper.com/3717/khu8cg50ksvfuj5kfgey/original/video.mp4

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Top 5 fig bars recipes from across the web

The most viewed fig bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Fresh Fig "Newtons"

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Skinny Figgy Bars

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The most viewed fig bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine