Transform pantry staples into this amazing Fig Bars recipe that pack protein, whole grains, and delicious flavor into one bar. These have similar flavor to store bought bars, but with less sweetness and more satisfying nutrients. YUM.
Fig bars have long been one of our favorite snacks to make at home and while I sometimes buy them at the store, I am slightly obsessed with this homemade version. Made with a simple dried fig filling, these bars are hearty enough to be a meal with a side of fruit, or can be a smaller mini meal or snack—depending on the portion. They taste similar to Fig Newtons, but are a little more filling.
This fig bars recipe is made primarily with pantry staples and store so well in the fridge or freezer. Best of all? They have pure fig taste. (And you don’t need an electric mixer or any fancy cooking gear to make them.)
These are one of our favorite make-ahead toddler breakfasts and homemade healthy snacks to make, for sure!
(You may also like my Blueberry Date Bars, Breakfast Bars and my Easy Granola Bars.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this fig bar recipe, you’ll need the following ingredients so you know what to have on hand.
- Dried figs: I used dried golden figs, but any kind will work including Mission figs and black figs. You’ll want to remove the stems and pack them tightly into the measuring cup. I use dried figs over fresh figs since it’s faster to get the sticky, jam filling ready to add to the recipe.
- Orange juice: We use this to plump up the dried figs to make them easy to blend. It also adds flavor.
- Rolled oats: You can start with old fashioned rolled oats or instant oats. You can also use oat flour if that’s what you have.
- Honey: Honey adds a little sweetness to the crust. You can use maple syrup if you prefer (or for kids under age 1.)
- Whole-wheat flour: You can use all-purpose or a gluten-free cup for cup flour if you prefer, too.
- Nut or seed butter: You can use almond, peanut, or sunflower seed butter. (Or 1 egg.)
- Milk: Dairy or nondairy milk works here so you can use the one that works for your family.
- Vanilla extract: This adds a nice note of flavor to the batter, so I recommend adding it. You can use pure vanilla or imitation extract.
- Cinnamon: The flavor combination of the figs and cinnamon is really yummy so I like to add some cinnamon to the batter.
- Baking powder: This helps the crust rise ever so slightly.
Step-by-Step Instructions
Here’s a look at how to make this fig bars recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.
- Add the figs to a small saucepan with the orange juice. Bring to a boil over medium-high heat, then turn off the heat and cover. The figs will absorb most of the liquid.
- Transfer the figs to a blender and blend into a thick fig jam.
- Mix together the crust ingredients until a thick dough forms It should hold together when pressed between your fingers. Set aside a little of the batter to go on top of the bars.
- Place the remaining batter into the bottom of the prepared square pan and press down evenly to cover.
5. Spread the fig jam on top.
6. Crumble the remaining dough over the fig jam and press down slightly. Bake.
Frequently Asked Questions
No, they do not need to be refrigerated. I usually store them in the fridge to increase how long they stay fresh though and I would recommend that they go into the fridge after about 3 days so they don’t dry out or get stale before you can eat them all.
These fig bars have a mix of nutrients and are very filling. They’re a great option for breakfast or snack.
You can use any variety of dried fig. I used golden ones here, which are a pretty light color. The flavor is similar from any of them though. Just remove the stems before you start the recipe.
How to Store
Store this fig bars recipe in an airtight container in the fridge for 3-5 days. Or freeze in a zip top freezer bag for up to 3 months. Thaw at room temperature or in the fridge. (They freeze really well!)
You can also wrap each bar individually with plastic wrap or parchment paper (seal with tape) to make them easy to pack as a lunch box recipe for kids.
(These are similar to my Healthy Breakfast Bars, though with a distinct fig flavor that is delish. Try my Peach Crumb Bars and my Strawberry Oatmeal Bars, too.)
Best Tips for Success
- If you want them a little softer, serve them at room temperature rather than chilled.
- Line the pan with parchment paper so the bars are easy to lift out of the pan and slice.
- You can use almond butter instead of peanut butter.
- If the base mixture seems crumbly and isn’t holding together well, add a tablespoon or two of water and that should take care of it!
- Nut-free: Use sunflower seed butter or an egg.
- Gluten-free: Use gluten free flour blend and certified gluten free rolled oats.
- You can use instant oats or oat flour. Or grind rolled oats briefly in a food processor or blender.
- Use store-bought fig jam to save a few steps in these homemade fig bars.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!
Favorite Fig Bars
Ingredients
- 1 cup dried figs (stems removed, about 12-14; pack them tightly in the cup)
- ½ cup orange juice
- 2 cups instant oats (or oat flour or rolled oats ground briefly in a food processor or blender)
- ¼ cup honey (or maple syrup)
- ¼ cup whole-wheat flour
- ¼ cup peanut butter (or sunflower seed butter)
- ⅓ cup milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Remove the stems from the figs. Add to a small saucepan with the orange juice. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes.
- Use a slotted spoon to transfer the figs to a food processor or blender. Add ¼ of the orange juice from the pot. Blend into a thick fig jam.
- Preheat the oven to 350 degrees F and line an 8×8-inch baking sheet with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
- Place the oats into a bowl and mix with the remaining ingredients except the fig jam. You may need to use your hands to get it mixed well. (It should hold together when pressed between your fingers. If it's crumbly add 1-2 tablespoons additional milk.)
- Set aside ¾ cup of the batter. This will go on top of the bars.
- Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover. Spread the fig jam on top.
- Crumble the remaining dough over the fig jam and press down slightly.
- Bake for 22-24 minutes, remove from oven, and let cool completely in the pan. When cooled, lift the bars out using the parchment paper and slice into bars.
Notes
- Store in an airtight container in the fridge for 3-5 days. Or freeze in a zip top freezer bag for up to 3 months. Thaw at room temperature or in the fridge. (They freeze really well!)
- If you want them a little softer, serve them at room temperature rather than chilled.
- Line the pan with parchment paper so the bars are easy to lift out of the pan and slice.
- You can also use almond butter or sunflower seed butter instead of peanut butter.
- Use store-bought fig jam to save a few steps.
- Gluten-free: Use gluten free flour blend and certified gluten free rolled oats.
- You can use instant oats or oat flour. Or grind rolled oats briefly in a food processor or blender.
- Add 2 tablespoons honey or maple syrup to the fig puree to make it sweeter if you like.
Nutrition
This recipe was first published September 2022.
Can you make these with fresh figs?
I haven’t tried that but it’s possible it would work if you sliced them thinly or diced them.
Could I swap the figs for dates and turn them into date squares?
I haven’t tried that but I bet you could
Haven’t tried this recipe yet, but wondering if I can use fresh figs instead? If so, how many/how much?
I can’t get the crumble to come out like the pictures but these have been a huge hit with my toddler and so much less sugar than the fig bars we get at Costco
I made these today and they turned out great! Kind of a PB&J flavor, really yummy! I’m hoping to make another batch or two to freeze and have on hand when I’m postpartum in November.
I’m glad to hear it and I hope they come in handy to keep yourself fed!
If using store bought jam, how much jam would be required?
I’d use about 3/4 cup
Looks so great! I love the jam bar bar recipe so I can’t wait to try this one too! Thoughts on whether dates might work in place of figs? Love figs, but I have a bag of dried dates that I can’t seem to get rid of and my kiddo never likes energy balls (which is what I bought the bag of dates to make originally).
I think pitted dates would likely work similarly with a slightly different flavor. I haven’t tried it, but my best guess is that it should.
Yes I make date bars with medjools and a bit of lemon juice with the water…then blend with an immersion blender. thanks for all your clever ideas.
Love this recipe , is there an alternative to the orange juice ?? Thank you!
You could use water or apple juice instead. Water will be a little less flavorful.
Is there a way to use fresh figs instead of dried? Thank you!
I think you would do 1 cup diced fresh figs cooked until soft and the juices are mostly evaporated in about 1 cup of the juice. Might take about 20 minutes or so? You basically want to make a jam and have most of the moisture cook out so the bars aren’t soggy. (I haven’t tested that, but that’s my best guess!)