These Oatmeal Fig Bars are an incredible way to use your fresh figs! These gluten-free + vegan bars taste like Fig Neutons, but without the guilt or refined sugars. Enjoy them for breakfast or as a snack!
However, I’ve got to admit, it’s awfully convenient having my Instagram followers being able to see everything on one app without having to send people over to Snapchat to “see more” of whatever. I’ve only been using Instagram stories for a day and a half, and there’s no way I can do stories on both, so one’s going to have to give. Any preference from you? Will Instagram or Snapchat prevail?!
I went on a fig hunt and found a BIG container at Costco, so a new batch and photo shoot was in store for the fig bars. Thankfully, these pictures are way better and the fig bars taste just as good as they did the first time.
That oatmeal crust also doubles as the crumble topping. It’s lightly sweetened with a little bit of coconut sugar and a little bit of maple syrup, and uses a combo of almond flour, tapioca flour, and baking soda to achieve the crispy texture that makes the crust so good.
I prefer these fig bars straight out of the fridge, when the fig filling is cold and thick with a little bit of bite to it. Though they’re also fabulous at room temperature, just a whole lot gooier.
Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!
Oatmeal Fig Bars (Gluten Free + Vegan)- 1 pound ripe figs, washed, stems removed and chopped
- 2 tablespoons maple syrup
- Zest from 1 lemon
- 2 tablespoons of lemon juice
- 1 teaspoon vanilla extract
- 1½ cups gluten free rolled oats
- ⅔ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- 2 tablespoons maple syrup
- 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 ½ cup of the oatmeal crumble and press the remaining oat mixture into the prepared baking pan.
- Next, carefully spread the crust with the fig mixture. Crumble the remaining oat mixture evenly over the fig mixture and gently pat it down.
- Bake for 20 minutes or until lightly browned. Cool completely before cutting into 16 equal squares. Keep leftovers covered in the refrigerator.
There's more where that came from!
Strawberry Oatmeal Crumble Bars (Gluten Free + Vegan) Paleo Cranberry Crumb Bars Blackberry Crisp Tart (GF + Vegan) Mango Pineapple Crumble (Gluten Free + Vegan) Samoa Bars (Gluten Free, Paleo + Vegan) Chocolate Berry Bars (Paleo + Vegan)