Oat Fig Bars

October 11, 2012
oat-fig-bars

As the days seem to be getting colder, darker and gloomier – I just have to bake. I find it awfully therapeutic. The oven gets switched on, I toss together some ingredients while music plays in the background and I can dance my heart out. Guilty pleasure? Yes, definitely.

Peak season for fresh figs is June through October, but you can find good dried figs year-round. They’re perfect to keep in your drawer at work for snacking or to take along while traveling. Figs have the highest overall mineral content of all common fruits. They’re high in potassium, calcium, iron and a good source of vitamin C and fiber. In fact, they’re a good natural laxative; those tiny seeds contain a substance called mucin, which apparently helps clean toxins and mucus out of the system.

I wanted to come up with a recipe using figs after reading one of my favorite raw-foods authors, Dr. Arnold Ehret, who called figs one of his top three “mucus-dissolving foods.” Dr. Ehret was writing about raw foods back in the 1920s; if you can get your hands on any of his books, I highly recommend them.

Delicious enough for dessert yet healthy enough to fuel your day… these bars are filled with healthy ingredients: flax and chia seeds, dates, warm spices, oats, banana, almond milk and plenty of figs. Lightly baked to intensify their candy-like sweetness.

These bars are delicious warm or enjoy them cold. Also handy as a grab-and-go breakfast or snack.

vegan-oat-fig-bars

Vegan Oat Fig Bars

Makes 6 large bars or 12 smaller portions

Ingredients:

Filling

  • 12 dried figs
  • 3-4 medjool dates, pitted
  • 2 cups hot water
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 1 tsp. cinnamon

Crust

  • 2 cups rolled oats
  • 1/4 cup raw coconut sugar
  • 1 tsp. flax seed (I used milled flax seed, but whole will work too)
  • 1 tsp. chia seed
  • 1.5 tsp. cinnamon
  • 1 tsp. baking powder
  • pinch of sea salt
  • 1/4 cup almond milk
  • 1 banana, mashed
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 350°F (176°C).  Grease a small bread pan with coconut oil.
  2. Place the figs and dates in a medium sized bowl and pour the hot water on top.  Allow to soak while preparing the rest of the recipe.
  3. Place the oats, coconut sugar, flax seed, chia seed, cinnamon, baking powder and sea salt in a large mixing bowl. Stir to combine and set aside.
  4. In a small bowl, whisk together the almond milk, banana and vanilla.
  5. Add the wet ingredients to the dry and mix until just combined.  Set mixture aside.
  6. Now make the filling: drain the fig and date mixture and place in a food processor. Add the maple syrup, lemon juice and cinnamon.  Process until thick and smooth, adding a splash of water if needed.
  7. Time to assemble – spread half of the oat mixture into the bottom of the prepared pan. Next, spread all of the fig filling over the oat base.  Finally, cover the fig paste with the remaining oat mixture.
  8. Bake for 25-30 minutes, or until the top is golden brown.  Allow to cool before cutting into bars.

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  • These look and sound amazing! Love the combination of figs and oats

    • Katie

      Hi Brittany, thanks for stopping by! :) If you love figs, you’ll definitely enjoy these bars. You’ll have to let me know if you bake them!

  • These bars look delicious. I love cooking when the weather gets colder, cookies, muffins are regular coldness cravings!

    • Katie

      Thanks Lysa! :) Yummy food and a warm kitchen – the small comforts of staying cozy after the cooler temperatures set in.

  • Mmmm these sound yummy; I have a similar fig bar recipe on blog

    • Katie

      Thanks Sadie! I love figs so any recipe involving them intrigues me. I just took a look at your blog – it’s lovely :)

  • Carol

    The Oat Fig bars look delicious, Katie. The recipe does not specify when to add the flax and chia seeds. Are they stirred in with the oats, coconut sugar, etc? Also, do you grind them first?

    • Katie

      Thank you, Carol :) I have since added to the directions so hopefully this is more helpful – good catch! There is no need to grind the flax or chia seeds. I used milled flax seeds in the recipe, but you could also use them in their whole state. You’ll have to let me know if you give them a try.

  • Hillarie

    This is a fantastic recipe! I can’t believe how simple these are and how flavorful they are, even without any dairy. These will definitely be my go-to snack recipe from now on :) Thanks so much for sharing!

    • Katie

      Hi Hillarie! Thank you for stopping by :) You’ll have to let me know what you think of the fig bars. They are a favorite treat at my house this time of year.

  • Alee

    I am allergic to almonds…do you think this recipe would work with soy milk?

    • Katie

      Hi Alee, absolutely! Whatever you have on hand will do just fine. You’ll have to let me know what you think of the recipe :)

  • I just stumbled upon these, and OH MY they look amazing! I’ve been trying to make my diet a lot more plant-based lately, and LOVE figs, so these will have to be made right away!

  • Growing up, my Italian grandmother had a fig tree in her front yard. I loved picking the ripe figs and eating them straight off the tree. I miss that so much! To this day, when I can find fresh figs in the stores, I snatch them up. When they aren’t in season if I can find organic dried figs I like to grab them too. The extent of my fig knowledge was surely that they were healthy and definitely that I loved them, but I didn’t know just HOW nutritious they were! So glad that one of my favorites is so healthy!

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