Transform pantry staples into these amazing Fig Bars 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

Fig bars have long been one of our favorite snacks 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 are made primarily with pantry staples and store so well in the fridge or freezer.

Best of all? They have pure fig taste.

These are one of our favorite make-ahead breakfasts and homemade snacks, for sure!

Ingredients You Need

To make this bar recipe, you’ll need the following ingredients.

• Dried figs: I used dried golden figs, but any kind will work. You’ll want to remove the stems and pack them tightly into the measuring cup.
• 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.
• Peanut butter: Or sunflower seed butter or 1 egg.
• Milk: Dairy or nondairy milk works here.
• Vanilla extract
• Cinnamon
• Baking powder: This helps the crust rise ever so slightly.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of the post for the full information.

1. 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 juice.
2. Transfer the figs to a blender and blend into a thick fig jam.
3. Mix together the crust ingredients to make a thick batter. It should hold together when pressed between your fingers. Set aside a little of the batter to go on top of the bars.
4. Place the remaining batter into the bottom of the prepared baking 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.

How to Store

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!)

You can also wrap each bar individually with plastic wrap or parchment paper (seal with tape) to make them easy to pack in a lunch box.

(These are similar to my Breakfast Bars, though with a distinct fig flavor that is delish.)

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 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.

I’d love to hear your feedback on this recipe if you try it, so please comment and rate the recipe below!

• 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 (without the remaining juice) to a food processor. Grind into a thick fig jam, adding a tablespoon at a time of the juice to make it easy to blend.

• 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.)

• 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.

• 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 instead of peanut butter.
• If the mixture seems crumbly and isn’t holding together well, add a tablespoon or two of water and that should take care of it!
• Use store-bought fig jam to save a few steps.
• 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.

Serving: 1bar, Calories: 133kcal, Carbohydrates: 25g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 37mg, Potassium: 113mg, Fiber: 2g, Sugar: 11g, Vitamin A: 9IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 1mg