These oatmeal fig bars are a homemade variation of store-bought fig bars. They’re made with oats, whole wheat flour, maple syrup, coconut oil, cinnamon, nutmeg, dried figs, and a few basics. They’re wholesome and satisfying and keep wonderfully for back-to-school snacks and lunches all week long. Kitchen tools required include a food processor and an 8- or 9-inch baking pan. (I use and recommend 8-inch.)
Have you ever tried the fig bars by the brand Nature’s Bakery before? We love them. Store-bought fig bars (like Nabisco Fig Newtons or Nature’s Bakery) have a smooth, soft, and thin “crust.” Today’s homemade fig bars aren’t exactly like the ones you can find in a store because they’re thicker, have more texture, and are obviously homemade. I love all that! If you’re looking for homemade snack bars/granola bars, these oatmeal fig bars have been a big hit, and I have many other granola bars published too!
Tell Me About These Oatmeal Fig Bars
- Flavor: These oatmeal fig bars have cinnamon, nutmeg, fig, a hint of orange, brown sugar, vanilla, and maple, so there’s a lot of warm and cozy flavor happening in each bite. They would taste especially satisfying in the fall or winter seasons.
- Texture: The crust is soft and chewy, the fig filling is thick, sticky, and jammy, and the topping is crisp and crumbly. The crust and topping remind me of these soft oatmeal raisin granola bars, but with extra oat texture.
- Ease: The figs require a few minutes on the stove and then you need to puree it into a jam-like filling. Because the filling requires a little extra time and attention, I made sure the crust and topping are EASY. You need just 1 dough for both and it all comes together in 1 bowl. Very manageable.
The Jammy Fig Filling
Dried figs are the star of the show in these oatmeal fig bars. There are many brands of dried figs out there and it can be confusing if you’re a first-time dried fig shopper! I use and love a brand called Sunny Fruit. You can find this brand in some stores or online. (I am not working with this brand, but that is an affiliate link. Truly the brand I use and love because they’re plump and tasty. There are cheaper options out there and in stores.) Most grocery stores carry dried figs either in the produce or dried fruit aisle. The kind I use for this recipe are Turkish figs which are often labeled as Smyrna figs. There are also Black Mission dried figs, which aren’t quite as large as Smyrna figs. You can use either variety in this recipe. Do not use fresh figs.
- If you have leftover dried figs, chop them up and add them to breakfast cookies or as a substitution for raisins in morning glory muffins, bran muffins, and oatmeal raisin cookies.
Dried figs can be quite small and shriveled or you can find plumper rehydrated figs. Either will work here because we are cooking the chopped dried figs for the filling. Chop up your dried figs until you have about 230g, which is 1 and 1/2 cups. Cook the figs on the stove with water and a little orange juice. Cooking the figs in liquid heats and softens them so we can puree the mixture into a deliciously jammy filling. Off heat, stir in a little vanilla extract and then cool the mixture for a few minutes before processing into a puree.
*Use this fig filling elsewhere: This vanilla and orange-hinted fig filling would be wonderful served on a charcuterie board with your favorite cheeses and crackers. If you wish to thin it out so it’s more spreadable on a cracker, add a Tablespoon of orange juice or warm water to the mixture before pureeing.
Use 1 Oatmeal Dough For Crust & Topping
One and done. With layered bars, it’s always convenient when you have 1 mixture that doubles as your crust AND topping. S’mores bars, healthy berry streusel bars, cherry pie bars, oatmeal lemon crumble bars, and cranberry crumble bars utilize this same convenience! To make things even easier, mix all of the crust/topping ingredients together in 1 bowl. You need a handful of simple ingredients including melted coconut oil (or use melted butter), maple syrup, brown sugar, egg, oats, whole wheat flour (or use all-purpose), baking powder, cinnamon, nutmeg, and salt.
How to Assemble Homemade Fig Bars
The full printable recipe and instructions are below, but let me show you how these bars come together before you get started. Press about 2/3 of the crust/topping mixture into the bottom of a lined square baking pan, making sure it’s flat and even. I use and recommend an 8-inch square baking pan (I like this one or this one), but a 9-inch square pan works for thinner bars. Spread fig filling on top. Press remaining crust/topping mixture evenly on top. Very easy!
Substitution Ideas
Here are some ingredient substitutions:
- Figs: I haven’t tested these bars with any alternative fillings. I’m sure the same amount of chopped dates or raisins (no need to chop the raisins) would work. Cook and puree them as instructed in the recipe.
- Orange Juice: Use fresh or bottled orange juice in the filling. If you don’t have orange juice, use water. (That would make the total amount of water needed = 10 Tablespoons.)
- Coconut Oil: You can use melted unsalted or salted butter instead. Just like when you make no-bake chocolate fudge oat bars, you need a fat that’s solid at room temperature, so do not replace with an oil that is liquid at room temperature.
- Maple Syrup: You can use honey instead of maple syrup.
- Brown Sugar: The only substitution for brown sugar that I’ve tested is coconut sugar and it worked wonderfully! Use the same amount.
- Egg: Though I haven’t tested this, 1/4 cup of applesauce should work just fine instead of the egg. I’ve used that substitution before in similar oatmeal/granola bar recipes.
- Whole Wheat Flour: I haven’t tested any gluten-free version of these bars, so let me know if you do! All-purpose flour works as a substitution for whole wheat flour.
I’m unsure of the nutritional information for these, but feel free to calculate it yourself using an online nutrition calculator with the exact products/brands you use.
Print
Homemade Oatmeal Fig Bars
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours (includes cooling)
- Yield: 16 bars
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.
Ingredients
Filling
- 1 and 1/2 cups (about 230g) chopped dried figs, stems removed
- 1/2 cup (120ml) water
- 2 Tablespoons (30ml) orange juice
- 1 teaspoon pure vanilla extract
Crust & Topping
- 1/3 cup (70g) coconut oil, melted (or use melted butter)
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 2/3 cups (142g) old-fashioned whole rolled oats (or quick oats)*
- 1 cup (130g) whole wheat flour (spooned & leveled)
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
- Make the filling: Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
- Make the crust/topping: In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
- Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it’s tight and compact on top.
- Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That’s normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
- Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
- Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
Notes
- Freezing Instructions:Â Freeze cut bars in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before enjoying.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Medium Saucepan | Food Processor | Glass Mixing Bowl | Whisk | Wooden Spoon or Rubber Spatula | Offset Icing Spatula (for filling) | Cooling Rack
- Dried Figs: There are many brands of dried figs out there. I use and love a brand called Sunny Fruit. These are Turkish figs which are often labeled as Smyrna figs. There are also Black Mission dried figs, which aren’t quite as large as Smyrna figs. You can use either variety. Do not use fresh figs in this recipe. Dried figs can be quite small and shriveled or you can find plumper rehydrated figs. Either will work here because we are cooking the chopped dried figs for the filling.
- Fig Jam: Readers have asked about using fig jam. I have not tested it to be certain, but I can’t see why that wouldn’t work instead of the homemade filling. You’ll need about 1 and 1/4 cups jam.
- Oats: Whole oats are best, but you can use quick oats if needed. The crust/topping will just be a little more crumbly. (Don’t be tempted to reduce the flour, though– it may turn out greasy.) Use a 1:1 swap from whole oats to quick oats.
- Substitutions: For any substitution information, see section above recipe.
I’m excited to try this recipe. I want to make the fig, but also want to make these with a raspberry filling but don’t know how to adapt it. Any suggestions on adapting the filling for raspberry would be great. Thank you.
Hi Sara, we haven’t tested these bars with any alternative fillings. We’re unsure how a raspberry filling would work, since they are much “wetter” than figs—it would take some testing to find a good version for these bars. If you’re interested, we’re sure the same amount of chopped dates or raisins (no need to chop the raisins) would work. Cook and puree them as instructed in the recipe. Let us know if you do any experimenting!
Excellent bars. Since I only had one cup
of figs, I used medjool dates to make up the balance. Most excellent.
Well, they’re in the oven now. And I see I forgot to add the baking powder. O dear. Is it too late to save them?
I made these but instead of your filling I used my cuccidati cookie filling instead. The only changes I would make is using half of the crust for the bottom and saving half for the top and cook slightly longer so it crisps up a bit.
I made a few changes to the filling because I previously made quite a lot of Yakima Fruit Paste and thought it would work well in a homemade fig bar type of recipe. It did! I used 1 1/4 cup of the fruit paste and still added in the 2 Tablespoons of orange juice and 1 teaspoon vanilla. This made it more spreadable. I followed the crust & topping as you had it. Totally delightful recipe! Now I will be using up that fruit paste. Thank you for the great recipe!
Delicious & not too sweet. My 3 year old LOVES them!
I don’t know why my batter was left with so little for the topping after I took out 1 1/2 c. for the base. I had to improvise and throw some more ingredients together to cover the top. Why wouldn’t the recipe say “Take half of the mixture and put it on the bottom and the other half save for the top”?
Hi Cindy! You want a much thicker layer on the bottom than on the top for these bars (see photos above). The top layer doesn’t even have to cover the fig filling completely. Thank you for giving these a try!
I’d like to add some ginger to the fig recipe. Should I use fresh or dried? How much do you think that I can use?
Hi Zara, I think either would be fine. 1/2 Tablespoon of finely chopped fresh ginger would be fine, or try 1/2 teaspoon ground. I would add it to the fig filling when it comes off heat.
Can the sugar be reduced? If so by how much?
Hi Cindy, while you can try reducing the sugar, you’ll lose a bit of taste and the topping may not stay together as well. For best results, we recommend using the amount as written. Let us know if you give these bars a try!
Cindy, I reduced sugar to 1/4 cup and it was still very good. Figs are plenty sweet, so for people who (like me) don’t like sugar-loaded recipes, 1/4 cup of sugar is enough. I also added walnuts to the filling for extra protein and it came out really well.
These bars were delicious!! I will say, I took some advice from the comments and made less topping than what the recipe called for and baked it for 20 minutes and it came out a bit dry. Next time I’ll add in a little more liquid or bake about 15 minutes instead. Other than that, the flavor of these bars is excellent!
I used almond flour instead of whole wheat flour, omitting baking powder.
They taste great!!!
I made this with coconut sugar and gluten free flour rather than brown sugar and whole wheat flour. The fig filling was my favorite part. Next time I’ll make more of the filling and less of the dough because I thought the dough on the bottom was a little too thick.
I liked this recipe however, I can’t find the nutritional information calories carbs etc. Can you assist please?
Hi Lesley, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I made this recipe with fresh figs and omitted the water in the filling preparation. I also used orange zest instead of the orange juice. They turned out amazing!!
This is a great breakfast bar! I used dates, and love the result–substantial but not overly sweet. Great with coffee. Am wondering what other bakers use to cut their bars when you use a nonstick metal pan. The finish on my pan (a nice one) is so degraded after years of use and I don’t want to throw it away … do people use plastic knives/spatulas?
Hi Michele, I’m so glad you love these! I can’t speak for everyone, but I usually line the baking pan with parchment, and then can lift the bars/slab as a whole and then cut them on a cutting board.
The recipe states to line the pan with parchment paper:
“Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled.”
I made these squares with almond flour, for a gluten free alternative. DELICIOUS!!
Thank you for the recipe. I will definitely make again.
I raided my fig tree and made these– unbelievable. I know Salu used dried figs, but readers, you CAN use fresh figs if you cook them down a long time with orange juice and jam sugar.
Sally, your oaty cake was absolutely wonderful. My partner and I unfortunately just ate half a pan together. Will definitely make this annually when the figs come in!
Can I use use fig persevered
Hi Becky! We haven’t tested it, but other bakers have reported success using fig preserves as the filling here.
I didn’t have any orange juice so used a teaspoon of some freeze dried powdered orange I had done earlier in the year and sprinkled a few mini chocolate chips over the fig mixture prior to baking and it was amazing. This is a keeper.
Sally, just wanted to say that your site and recipes are the bomb! I always check your site when I’m looking for a baking recipe. Great tips, techniques, and tasty recipes are the hallmark of you site and I really value it. Keep up the fantastic work!
Thank you so much for making and trusting our recipes, Don!
These are just terrific. I didn’t have orange juice so add a little orange flavoring. Also put 1/4 cup desicated cocanut in the batter. Amazing!
Delicious recipe! Great way to use up dried figs!
Hi Sally! Why do you add the vanilla extract after everything has cooled down? Can you add it to the figs with everything else?
Hi Caroline! Vanilla extract can “burn” when added to heat, stripping it of its flavor, so we recommend removing it from the heat to prevent that. Hope you enjoy these bars!
These fig bars a fabulous and as always, Sally’s recipes are easy to follow Looks like I wont be buying store bought fig bars anymore.
So glad you tried and enjoyed these. They are a homemade favorite for sure!
This is a wonderful recipe. The addition of orange is genius.
There are so many baking sites out there to choose from but yours is one I keep coming back to! We’ll done.
Thank you so much for your kind words, Christa!
I Sally
Is it possible to use dried dates in this recipe? Just happen to have a couple bags on hand, and would like to use them up.
Hi Sarah, Yes, absolutely! Same amount. See substitutions above the recipe.
Was wondering this same thing! Glad I checked the comments before asking 🙂
I made these for my husband who loves the store bought fig cookies but it’s ME who can’t get enough of these! I added a little grated orange zest to the top crust portion….so good.
These are SO FABULOUS! My husband and I love them, and he is always asking if I can make them.
Can I substitute fresh figs? Do I still need water?
Hi Charwyn, we’ve only tested this filling with dried figs, so we’re unsure of what adaptations would be needed for fresh figs. If you decide to try anything, let us know how it goes!