Ingredients
Scale
Filling
- 10 oz. dried mission figs (stems removed)
- ¼ cup maple syrup
- ½ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Crust + Topping
- 2 cups old-fashioned rolled oats
- 1.5 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup maple syrup
- â…“ cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 large egg
Other
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 375ºF and line an 8×8-inch square pan with parchment paper.
- Soften the figs by simmering them with maple syrup, water, vanilla extract, and sea salt in a saucepan.
- In a food processor, combine oats, flour, baking powder, and cinnamon. Add maple syrup, coconut oil, vanilla extract, and egg. Process until combined.
- Press â…” of the oat mixture into the lined pan to form the crust.
- Process the softened fig mixture in the food processor until smooth.
- Spread the fig filling over the crust and top with the remaining oat mixture.
- Sprinkle turbinado sugar over the top.
- Bake for 12 minutes, rotate the pan, and bake for another 10 minutes.
- Let the bars cool in the pan for 2 minutes, then transfer to a cooling rack.
- Once cooled, slice and enjoy!
Notes
Be cautious not to over-bake the bars as they continue to bake after being removed from the oven.