Description
These wholesome Fig Oat Bars combine the heartiness of oats and whole wheat flour with the natural sweetness of fig preserves. Perfect as a nutritious snack or a light breakfast treat, they feature a crumbly oat crust with a gooey fig filling that’s naturally vegan and packed with fiber.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 ½ cup old fashioned oats
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients
- ½ cup coconut oil, melted
- 1 flaxseed egg* (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes)
- ½ cup fig preserves
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave some overhang for easy removal later. Set aside.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, old fashioned oats, granulated sugar, baking powder, and kosher salt. Stir until evenly mixed.
- Add wet ingredients: Pour in the melted coconut oil and the flaxseed egg into the dry mixture. Stir thoroughly until all ingredients are well incorporated and a crumbly dough forms.
- Press base layer: Using clean hands, press about two-thirds of the mixture evenly into the bottom of the prepared baking pan, ensuring it is flat and even to form the crust.
- Spread fig preserves: Gently spread the fig preserves evenly over the pressed base layer, leaving about a ½-inch space around the edges of the pan to prevent the preserves from scalding or burning.
- Top crumb layer: Crumble the remaining one-third of the oat mixture evenly over the fig preserves. Lightly press the crumbles so they adhere during baking but maintain a rustic look.
- Bake: Place the pan on the center rack of the oven and bake for 25 to 30 minutes, or until the top is lightly browned and the edges are set.
- Cool and serve: Remove from the oven and let the bars cool completely in the pan to set before slicing into 9 bars. Serve and enjoy!
Notes
- The flaxseed egg acts as a vegan binder; prepare it by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes.
- Ensure the fig preserves do not touch the sides of the pan to prevent burning during baking.
- Use parchment paper for easier removal and cleaner slicing.
- Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
