Oatmeal Fig Bars
A new twist on fig bars without the traditional messy chopping and cooking of the filling. These bars are nutritious and low in added sugar, most of the sweetness comes from the dry figs. Great for an afternoon snack, or anytime.
Ingredients
2 cups organic dry figs, soaked over night
2 tablespoons maple syrup
Zest from 1 lemon
2 tablespoons of lemon juice
1 teaspoon vanilla extract
For the crust
1½ cups organic rolled oats
⅓ cup organic coconut flour
½ cup organic unsweetened shredded coconut, optional
½ cup organic hemp seeds, optional
½ cup organic pumpkin seeds, ground, optional
⅓ cup coconut oil melted
2 tablespoons maple syrup
½ teaspoon baking soda
¼ teaspoon salt
Instructions
- Preheat the oven to 350ºF. Lightly grease an 8-inch square baking pan with parchment paper.
- Soak the dry figs overnight with lemon zest.
- In a blender combine soaked figs, maple syrup, lemon juice and vanilla extract and blend until smooth.
- In a mixing bowl, mix together oats, coconut flour, shredded coconut, hemp and pumpkin seeds, baking soda and salt.
- Add melted coconut oil and maple syrup to oat mixture and stir until combined.
- Press the oat mixture into the prepared baking pan, but reserve a 1/2 cup for the top crumble.
- Carefully spread the bottom crust with the fig mixture.
- Crumble the remaining oat mixture evenly over the fig mixture and gently pat it down.
- Bake for 30 minutes or until lightly browned. Cool completely before cutting into squares.
- Keep leftovers covered in the refrigerator.
Yield: 12 bars
Storage: Store in sealed Tupperware in freezer or refrigerator.
Notes: You can use dry dates instead of figs to make date squares, or a combination of the two for variety. We try to use only organic ingredients, where possible, but you can of course use conventional non-organic goods as well if you prefer.
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