Rustic Homemade Fig Bars Oatmeal for a Sweet Snack (Print Version)

Craft delightful Homemade Fig Bars Oatmeal with a wholesome crust and sweet fig filling. Perfect for breakfast or a hearty snack!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 2 cups (240g) All-Purpose Flour
02 - 1 ½ cups (135g) Rolled Oats (old-fashioned, not instant)
03 - ½ cup (100g) Light Brown Sugar, packed
04 - 1 teaspoon Baking Powder
05 - ½ teaspoon Salt
06 - ¾ cup (170g) Unsalted Butter, cold and cubed

→ Sweet Fig Filling

07 - 1 ½ cups (225g) Dried Figs, stems removed and roughly chopped
08 - ¾ cup Water
09 - 1 tablespoon Fresh Lemon Juice
10 - 1 teaspoon Vanilla Extract

→ Flavor Enhancers

11 - ½ teaspoon Ground Cinnamon
12 - ¼ teaspoon Ground Nutmeg

# Instructions:

01 - First things first, get your food processor humming. Toss in the flour, oats, brown sugar, baking powder, and salt. Give it a few pulses to get everything combined. Then, drop in those cold, cubed butter pieces. Pulse until the mixture looks like coarse crumbs, almost like wet sand. Honestly, this is where I sometimes get impatient and overmix, but resist the urge! You want little bits of butter remaining for that flaky texture. Press about two-thirds of this mixture into a parchment-lined 8x8 inch baking pan. Pop it in the fridge while you tackle the filling.
02 - While your crust chills, let's get those figs ready. Roughly chop your dried figs and toss them into a small saucepan with the water, lemon juice, cinnamon, and nutmeg. Bring it to a gentle simmer over medium heat, stirring occasionally. Let it cook for about 10-15 minutes, until the figs are super soft and most of the liquid has been absorbed. You want a thick, jam-like consistency. I always taste it here, and if it needs a little more zing, I might add another tiny squeeze of lemon. Stir in the vanilla extract once it’s off the heat. Let it cool down a bit; nobody wants to work with scalding hot fig jam, trust me!
03 - Retrieve that chilled crust from the fridge. Spread the cooled fig filling evenly over the crust. This part can be a little sticky, but it’s so worth it! I find using an offset spatula helps a ton here. Don’t worry if it’s not perfectly smooth; homemade means character, right? Now, crumble the remaining one-third of the oat mixture evenly over the fig filling. Gently press it down a little, just enough so it adheres. It should look rustic and inviting!
04 - Preheat your oven to 350°F (175°C). Slide that pan of promising Homemade Fig Bars Oatmeal into the oven. Bake for about 25-30 minutes, or until the topping is beautifully golden brown and the edges are slightly firm. You'll smell it, I promise! That warm, sweet fig and cinnamon aroma will fill your kitchen, making it feel so cozy. Keep an eye on it; ovens can be quirky, and you don't want burnt edges.
05 - Here’s the hardest part: letting them cool! I know, I know, they smell incredible, and you just want to dig in. But trust me, letting the Homemade Fig Bars Oatmeal cool completely in the pan before slicing is crucial. If you try to cut them hot, the filling will ooze everywhere, and the bars might crumble. I've made that mistake more times than I care to admit. Just set them aside, maybe go do something else for an hour or two. Distraction helps!
06 - Once completely cool, lift the parchment paper to remove the entire block of bars from the pan. Now, use a sharp knife to cut them into squares or rectangles. I usually get about 12 bars from an 8x8 pan. The crust should be tender, the fig filling soft and sweet, and the top crumble just a little bit chewy. They should look rustic, inviting, and honestly, taste like a little piece of sunshine. Enjoy your homemade goodness!

# Notes:

01 - Don't skip chilling the dough; honestly, it makes all the difference for a neat cut.
02 - These bars keep beautifully in an airtight container at room temp for up to 5 days, or fridge for a week. They freeze well too!
03 - Tried using dried cranberries once when figs were scarce—it was a tangy twist, but not quite the same comforting vibe.
04 - A light dusting of powdered sugar right before serving? Just makes them feel extra special, like a little hug.

# Equipment Needed:

01 - Food processor (optional)
02 - 8x8 inch baking pan
03 - parchment paper
04 - small saucepan
05 - offset spatula
06 - sharp knife

# Nutrition (Per Serving):

Calories: 250
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 4g

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