Homemade Fig Bars Oatmeal: Chewy, Fruity Morning Treat (Print Version)

Whip up a batch of delicious Homemade Fig Bars Oatmeal! A chewy, fruity breakfast that feels like a warm hug, perfect for busy mornings or a sweet snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Fiber-rich

# Ingredients:

→ Fig Filling Essentials

01 - 1 ½ cups (about 8 oz) dried figs, stems removed (Mission figs are great)
02 - ¾ cup hot water
03 - 1 tablespoon fresh lemon juice
04 - 1 teaspoon vanilla extract

→ Oatmeal Crust Base

05 - 1 ½ cups old-fashioned rolled oats (not instant)
06 - 1 cup all-purpose flour
07 - ½ cup packed dark brown sugar
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt

→ Flavor & Texture Boosters

10 - ½ cup (1 stick) unsalted cold butter, cut into small pieces

→ Liquid Binders

11 - ¼ cup milk (whole milk preferred)
12 - ½ teaspoon vanilla extract

# Instructions:

01 - Okay, first things first, let's get those figs ready. You'll want to soak your dried figs in hot water for about 10-15 minutes. This softens them up beautifully, making them easier to blend. Drain them well, then pop them into a food processor with the lemon juice and vanilla extract. Whiz it all up until you have a thick, relatively smooth paste. You might need to scrape down the sides a few times. I love how the kitchen starts to smell sweet and earthy right about now! Don't over-process, though; a little texture is nice, gives it character.
02 - In a big mixing bowl, whisk together your rolled oats, flour, brown sugar, baking powder, and salt. Make sure it's all nicely combined. Now, here's where the cold butter comes in. Cut it into small pieces and use a pastry blender or your fingertips to cut it into the dry ingredients until it looks like coarse crumbs, with some pea-sized pieces remaining. This is crucial for a tender crust! I once tried to rush this and used slightly warm butter – big mistake, the dough was tough. Don't be like me!
03 - Add your milk and vanilla extract to the oat-butter mixture. Mix it just until it comes together into a shaggy dough. You don't want to overmix it, or your crust will be tough. Seriously, gentle hands here! It should feel a little crumbly but hold together when you press it. This is the base for our incredible Homemade Fig Bars Oatmeal, so treat it with care. I always feel a little thrill when the dough starts to form, knowing what's coming!
04 - Gently divide your dough in half. Form each half into a flat rectangle, wrap them in plastic wrap, and pop them in the fridge for at least 30 minutes. A little chill time makes the dough much easier to handle and prevents it from sticking *everywhere* when you roll it out. Trust me, skipping this step is how I ended up with dough stuck to my eyebrows that one time!
05 - Once chilled, lightly flour a surface and roll out one half of the dough into a rectangle, roughly 9x13 inches. Carefully transfer it to a parchment-lined baking sheet. Spread your fig filling evenly over the dough, leaving a small border around the edges. Then, roll out the second piece of dough and carefully place it on top of the fig filling. Press the edges gently to seal. Sometimes mine isn’t perfectly even, and that’s okay! It just adds to the homemade charm.
06 - Preheat your oven to 375°F (190°C). Bake the bars for about 20-25 minutes, or until the crust is golden brown and the filling is bubbly. The smell that fills your kitchen during this step? Pure heaven! It's warm, sweet, and just a little bit nutty from the oats. Let them cool completely on the baking sheet before slicing into bars. This is the hardest part, honestly, waiting for them to cool, but it helps them set beautifully. When they're done, they should look golden, slightly rustic, and smell absolutely divine.

# Notes:

01 - Don't skip chilling the dough; it’s a game-changer for easy handling and a tender crust.
02 - Resist the urge to overmix the crust dough; a light hand prevents tough bars.
03 - Let the bars cool completely before slicing, or they might crumble on you (speaking from sticky experience!).
04 - Serve these with a hot cup of coffee or a cold glass of milk for the ultimate comfort.

# Equipment Needed:

01 - 9x13 inch baking sheet
02 - parchment paper
03 - food processor
04 - mixing bowls
05 - pastry blender (optional)
06 - rolling pin

# Nutrition (Per Serving):

Calories: 180
Total Fat: 8g
Total Carbohydrate: 25g
Protein: 3g

Back