Name: Oatmeal Fig Bars Recipe
Ingredients: For the Crust: 2 cups Rolled Oats (not instant): Rolled oats are the heart of these bars, providing a chewy texture and a nutty flavor. It’s crucial to use rolled oats, sometimes labeled as old-fashioned oats, rather than instant oats. Instant oats are too finely processed and will result in a mushy, less textured crust. Rolled oats offer a hearty bite and contribute significantly to the overall structure of the bars. They are also a fantastic source of fiber, adding to the nutritional value of this snack. You can use certified gluten-free rolled oats if you need to cater to gluten sensitivities.; 1 cup All-Purpose Flour: Flour provides structure and binding to the crust, holding everything together. All-purpose flour is readily available and works perfectly in this recipe. If you are looking for a slightly denser texture, you could substitute a portion of the all-purpose flour with whole wheat flour, but be mindful that this will alter the overall texture and may require a slight adjustment in liquid. For a gluten-free option, a gluten-free all-purpose flour blend can be used, ensuring it is designed for baking and contains binders like xanthan gum or guar gum.; 1 cup Packed Light Brown Sugar: Brown sugar adds sweetness and moisture to the crust, contributing to its soft and chewy texture. The molasses in brown sugar also imparts a subtle caramel-like flavor that complements the oats and figs beautifully. Light brown sugar is preferred for its milder molasses flavor, but dark brown sugar can be used if you prefer a richer, more intense caramel note. Make sure to pack the brown sugar when measuring to ensure the correct amount.; 1 cup Unsalted Butter, melted: Melted butter is essential for binding the dry ingredients together and creating a tender and flavorful crust. Unsalted butter is recommended as it allows you to control the salt content in the recipe. If you only have salted butter, you can omit the added salt in the recipe, but be mindful of the overall saltiness. Ensure the butter is melted and slightly cooled before adding it to the dry ingredients to prevent cooking the flour. For a dairy-free option, you can substitute with a plant-based butter alternative that is formulated for baking.; 1 teaspoon Baking Soda: Baking soda is a leavening agent that helps the crust rise slightly and become tender. It reacts with the brown sugar and butter to create a light and airy texture. Make sure your baking soda is fresh for optimal leavening power. Expired baking soda may not be as effective, resulting in denser bars.; 1/2 teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness. It’s a crucial component in baking, even in sweet recipes. Use fine sea salt or table salt. If using kosher salt, you may need slightly more as it is less dense than table salt.; 1 teaspoon Vanilla Extract: Vanilla extract adds a warm and aromatic flavor that enhances the overall taste of the crust. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but it lacks the depth and complexity of pure vanilla.; For the Fig Filling: 1 pound Dried Figs, stems removed and roughly chopped: Dried figs are the star of the filling, providing a naturally sweet and chewy texture. Mission figs or Calimyrna figs both work well. Mission figs are darker and have a richer, more intense fig flavor, while Calimyrna figs are lighter in color and have a slightly milder, nuttier flavor. Ensure the stems are removed as they can be tough and unpleasant. Roughly chopping the figs helps them soften and spread evenly during cooking. If your figs are very dry, you can soak them in hot water for about 10-15 minutes to soften them before chopping.; 1/2 cup Water: Water is used to help soften the figs and create a jam-like consistency for the filling. It helps to rehydrate the dried figs and allows them to break down and become spreadable. You can adjust the amount of water slightly depending on the dryness of your figs; if they are very moist, you might need slightly less water.; 1/4 cup Lemon Juice: Lemon juice adds a bright, tangy flavor that balances the sweetness of the figs and enhances their natural taste. Freshly squeezed lemon juice is always preferred for its brighter flavor, but bottled lemon juice can be used in a pinch. The acidity of the lemon juice also helps to preserve the fig filling and prevent it from being overly sweet.; 1/4 teaspoon Ground Cinnamon (optional): Cinnamon adds a warm and comforting spice note to the fig filling, complementing the flavors of figs and oats. It’s an optional ingredient, but it enhances the overall flavor profile and adds a touch of warmth. You can also experiment with other spices like nutmeg or cardamom for a different flavor dimension.

Ingredients

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For the Crust:
- 2 cups Rolled Oats (not instant): Rolled oats are the heart of these bars, providing a chewy texture and a nutty flavor. It’s crucial to use rolled oats, sometimes labeled as old-fashioned oats, rather than instant oats. Instant oats are too finely processed and will result in a mushy, less textured crust. Rolled oats offer a hearty bite and contribute significantly to the overall structure of the bars. They are also a fantastic source of fiber, adding to the nutritional value of this snack. You can use certified gluten-free rolled oats if you need to cater to gluten sensitivities.
- 1 cup All-Purpose Flour: Flour provides structure and binding to the crust, holding everything together. All-purpose flour is readily available and works perfectly in this recipe. If you are looking for a slightly denser texture, you could substitute a portion of the all-purpose flour with whole wheat flour, but be mindful that this will alter the overall texture and may require a slight adjustment in liquid. For a gluten-free option, a gluten-free all-purpose flour blend can be used, ensuring it is designed for baking and contains binders like xanthan gum or guar gum.
- 1 cup Packed Light Brown Sugar: Brown sugar adds sweetness and moisture to the crust, contributing to its soft and chewy texture. The molasses in brown sugar also imparts a subtle caramel-like flavor that complements the oats and figs beautifully. Light brown sugar is preferred for its milder molasses flavor, but dark brown sugar can be used if you prefer a richer, more intense caramel note. Make sure to pack the brown sugar when measuring to ensure the correct amount.
- 1 cup Unsalted Butter, melted: Melted butter is essential for binding the dry ingredients together and creating a tender and flavorful crust. Unsalted butter is recommended as it allows you to control the salt content in the recipe. If you only have salted butter, you can omit the added salt in the recipe, but be mindful of the overall saltiness. Ensure the butter is melted and slightly cooled before adding it to the dry ingredients to prevent cooking the flour. For a dairy-free option, you can substitute with a plant-based butter alternative that is formulated for baking.
- 1 teaspoon Baking Soda: Baking soda is a leavening agent that helps the crust rise slightly and become tender. It reacts with the brown sugar and butter to create a light and airy texture. Make sure your baking soda is fresh for optimal leavening power. Expired baking soda may not be as effective, resulting in denser bars.
- 1/2 teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness. It’s a crucial component in baking, even in sweet recipes. Use fine sea salt or table salt. If using kosher salt, you may need slightly more as it is less dense than table salt.
- 1 teaspoon Vanilla Extract: Vanilla extract adds a warm and aromatic flavor that enhances the overall taste of the crust. Use pure vanilla extract for the best flavor. Imitation vanilla extract can be used, but it lacks the depth and complexity of pure vanilla.

For the Fig Filling:
- 1 pound Dried Figs, stems removed and roughly chopped: Dried figs are the star of the filling, providing a naturally sweet and chewy texture. Mission figs or Calimyrna figs both work well. Mission figs are darker and have a richer, more intense fig flavor, while Calimyrna figs are lighter in color and have a slightly milder, nuttier flavor. Ensure the stems are removed as they can be tough and unpleasant. Roughly chopping the figs helps them soften and spread evenly during cooking. If your figs are very dry, you can soak them in hot water for about 10–15 minutes to soften them before chopping.
- 1/2 cup Water: Water is used to help soften the figs and create a jam-like consistency for the filling. It helps to rehydrate the dried figs and allows them to break down and become spreadable. You can adjust the amount of water slightly depending on the dryness of your figs; if they are very moist, you might need slightly less water.
- 1/4 cup Lemon Juice: Lemon juice adds a bright, tangy flavor that balances the sweetness of the figs and enhances their natural taste. Freshly squeezed lemon juice is always preferred for its brighter flavor, but bottled lemon juice can be used in a pinch. The acidity of the lemon juice also helps to preserve the fig filling and prevent it from being overly sweet.
- 1/4 teaspoon Ground Cinnamon (optional): Cinnamon adds a warm and comforting spice note to the fig filling, complementing the flavors of figs and oats. It’s an optional ingredient, but it enhances the overall flavor profile and adds a touch of warmth. You can also experiment with other spices like nutmeg or cardamom for a different flavor dimension.

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Instructions

Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you place the bars in, allowing for even baking. While the oven is preheating, prepare a 9×13 inch baking pan. Grease the pan thoroughly with butter or cooking spray to prevent the bars from sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides. This makes it incredibly easy to lift the bars out of the pan once they are baked and cooled. The parchment paper method is highly recommended for clean removal and easy cleanup.

Make the Fig Filling: In a medium saucepan, combine the chopped dried figs and water. Place the saucepan over medium heat and bring the mixture to a simmer. Simmer gently for about 10-15 minutes, or until the figs have softened and the mixture has thickened slightly. Stir occasionally to prevent sticking. The figs should become plump and easily mashed. Once softened, remove the saucepan from the heat and stir in the lemon juice and cinnamon (if using). Mash the fig mixture with a potato masher or a fork until it reaches a chunky jam-like consistency. You can also use an immersion blender for a smoother filling, but a slightly chunky texture is often preferred for fig bars. Set the fig filling aside to cool slightly while you prepare the crust.

Prepare the Crust: In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This step is important to prevent pockets of baking soda or salt in the final bars. In a separate bowl or directly in a microwave-safe container, melt the butter. You can melt the butter in the microwave in short intervals, stirring in between, or melt it in a saucepan over low heat. Be careful not to overheat or brown the butter. Once melted, add the vanilla extract to the melted butter and stir to combine. Pour the melted butter mixture into the bowl with the dry ingredients.

Combine Wet and Dry Ingredients for Crust: Using a spatula or your hands, mix the wet and dry ingredients together until just combined. Do not overmix. The mixture will be crumbly, but it should hold together when pressed. Overmixing can develop the gluten in the flour, resulting in a tougher crust. Mix just until the ingredients are moistened and a crumbly dough forms.

Assemble the Bars: Press approximately two-thirds of the oat mixture into the prepared baking pan. Use your fingers or the back of a spoon to evenly press the mixture into the bottom of the pan, creating a firm and even base for the bars. Ensure the crust is pressed firmly and reaches all corners of the pan. Spread the cooled fig filling evenly over the oat crust layer. Use a spatula or the back of a spoon to distribute the filling in an even layer, reaching all the edges of the crust. Crumble the remaining one-third of the oat mixture evenly over the fig filling. You can create larger crumbs or smaller crumbs depending on your preference. Gently press the crumb topping down slightly to help it adhere to the fig filling.

Bake the Bars: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the bars are golden brown around the edges and the topping is lightly golden. The baking time may vary slightly depending on your oven, so keep an eye on the bars towards the end of the baking time. A toothpick inserted into the center of the bars should come out with moist crumbs, not wet batter.

Cool and Cut: Once baked, remove the pan from the oven and let the bars cool completely in the pan on a wire rack before cutting. This is crucial as the bars need to set and firm up as they cool. Cutting them while still warm can result in crumbly bars. Cooling can take at least 1-2 hours, or you can cool them completely overnight. Once completely cooled, lift the bars out of the pan using the parchment paper overhang (if used) or carefully cut them into squares or rectangles directly in the pan. For cleaner cuts, use a sharp knife and wipe it clean between cuts if necessary.

Nutrition

Serving Size: one normal portion
Calories: 220-250
Sugar: 18-20g
Sodium: 100-120mg
Fat: 9-11g
Saturated Fat: 5-6g
Unsaturated Fat: 3-4g
Carbohydrates: 35-40g
Fiber: 4-5g
Protein: 3-4g
Cholesterol: 25-30mg