Homemade Fig Bars Recipe

These homemade fig bars are filled with a rich, jam-like fig center layered between a chewy, slightly crisp oatmeal crust. Forget store-bought, and make your own fresh, flavorful, healthy fig bars right in your kitchen!

Filling

• 24 small to medium fresh figs, quartered
• 1/3 cup brown sugar, packed
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Crust:

• 1 cup butter, melted
• 2 cups all-purpose flour
• 2 cups old fashioned rolled oats (NOT instant or quick oats)
• 1 cup brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 2 teaspoons vanilla extract

Prepare the fig filling. In a medium, heavy-bottomed saucepan, combine the figs, brown sugar, lemon zest, salt, and vanilla extract. Cook over medium heat until the figs release their juice and it comes to a gentle boil. Reduce the heat and let simmer for about 45 minutes, occasionally stirring and breaking up the larger pieces with the back of a wooden spoon. Remove from the heat and let cool. For a smoother filling, puree with a blender or food processor.

Make the crust. Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil, leaving an overhang on the sides, and lightly coat with cooking spray. In a large, microwave-safe bowl, melt the butter. Stir in the flour, oats, brown sugar, salt, baking powder, and vanilla extract until fully mixed. The mixture will be thick, so mixing with your hands may be easiest.

Assemble the bars. Set aside 1-1/2 cups of the oat mixture. Press the remainder firmly into the bottom of the pan and flatten it as evenly as possible. Spread the fig filling evenly over the bottom crust. Crumble the remainder of the dough over the top layer of the filling.

Bake the fig bars. Bake for 30–35 minutes, until the filling bubbles and the top crumble is a golden brown. Remove from oven and let cool completely. To serve, lift the entire layer of bars out of the pan using the aluminum foil overhang as a handle. Then slice into bars and serve.

These fig bars can be stored at room temperature for 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Total time 1 hour and 30 minutes. Provides 16 bars.