Print

Homemade Fig Bars

Homemade Fig Bars golden oat crust with fig jam filling styled on white cloth beside water
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Homemade Fig Bars offer a jammy fig filling nestled between a crunchy, chewy oatmeal crust. Perfect for a delightful snack or dessert, they are easy to make and much better than store bought.

Ingredients

Scale
  • 24 (approximately 720 grams) small to medium fresh figs quartered
  • 1/3 cup (71 grams) brown sugar packed
  • 1 tablespoon lemon zest
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup (226 grams) butter melted
  • 2 cups (240 grams) all-purpose flour
  • 2 cups (178 grams) old fashioned rolled oats
  • 1 cup (213 grams) cup brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 teaspoons vanilla extract

Instructions

  1. 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.
  2. Make the crust. Preheat the oven to 350 °F. Line a 9×13-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.
  3. 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.
  4. 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.

Notes

  • Make sure to use old-fashioned (also known as rolled oats) and not instant or quick oats for the crust
  • Store-bought fig jam can be substituted for homemade fig jam
  • Homemade fig bars can be stored at room temperature for 3 days refrigerated for up to 5 days or frozen for up to 3 months

Nutrition

Find it online: https://www.amgroyal.com/homemade-fig-bars-recipe/