Homemade Fig Bars with Oats & Lemon Zest
Chewy, zesty, and rich with figgy goodness—these oat-filled fig bars are a homemade upgrade to the classic Fig Newton, with no weird stuff and just the right amount of sweet.
Ingredients
- 1 ½ cups dried figs stems removed
- ¾ cup water
- 2 tablespoons honey or maple syrup for vegan
- 1 teaspoon vanilla extract
- 1 pinch salt for filling
- 1 ½ cups rolled oats
- 1 cup all-purpose flour or gluten-free flour blend
- ½ cup brown sugar
- ½ cup butter or coconut oil for dairy-free
- 1 teaspoon lemon zest do not skip
- ½ teaspoon baking soda
- 1 pinch salt for crust
Instructions
- In a saucepan, combine figs, water, honey, vanilla, and a pinch of salt. Simmer until figs are soft, about 10 minutes.
- Blend mixture into a thick paste using a food processor or blender. Set aside.
- In a food processor, pulse oats, flour, brown sugar, lemon zest, baking soda, and salt.
- Add butter and pulse until mixture resembles damp sand.
- Line an 8x8 pan with parchment. Press in ⅔ of the crust mixture. Spread fig filling evenly over it.
- Crumble remaining crust mixture over the filling.
- Bake at 350°F (175°C) for 25 minutes, until top is golden. Cool completely before slicing.
Notes
Store at room temp for 3 days, in the fridge for 1 week, or freeze up to 3 months. Customize with prunes or dates, GF flour, or maple syrup. Don't skip the lemon zest—it makes the flavor pop.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 80mgPotassium: 120mgFiber: 2gSugar: 16gVitamin A: 80IUVitamin C: 1mgCalcium: 2mgIron: 1mg
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