Fig and Oat Bars
Figs, oats and walnuts combine into a satisfying bar, fit for snacking, breakfast or dessert!
Ingredients
Fig Jam
- 2 cups (300g) dried figs, any variety, stems removed if figs are super firm, you may need to add a little more water for jam-like consistency
- 2 tsp cinnamon
- pinch fine sea salt
- few grinds black pepper
- zest and juice of 1 orange
- water, to cover mixture
Oat-Walnut Mixture
- 2 cups (280g) walnuts
- 2 cups (200g) oats regular oats, not instant
- 3/4 tsp fine sea salt
- 1 tsp baking powder
- 1 TB ground flax seed
- 1/4 cup (63g) water OR 1 large egg omit water if using egg
- 1/4 cup (60g) banana or applesauce
- 2 TB maple syrup or honey
- 1 TB melted coconut oil, olive oil or walnut oil
Instructions
- Make the fig jam by combining all ingredients in a small sauce pot. Bring to a simmer over medium, and cook for 10-15 minutes until figs are tender. Most of the moisture will be absorbed by the figs or evaporated.
- Transfer contents to a food processor, and puree until smooth. Scoop into a bowl, and set aside. Wipe down the food processor - not need to clean since we will use it for the oat-walnut mixture.
- Prepare an 8"x8" baking pan, metal or glass with a sheet of parchment or aluminum foil. Set aside. Pre-heat oven to 350F with a rack in the middle of the oven.
- Optional: toast the walnuts on a sheet pan for 10 minutes, or until golden and fragrant. Allow to cool just slightly as you proceed with the recipe.
- In a medium bowl, mix the ground flax, water (or egg, omitting water if using an egg), banana (or apple sauce), maple syrup, oil and vanilla. Mix well, ensuring no clumps of banana remain if using banana.
- Add 1 cup (100g) of the oats to the wet mixture, mix, set aside.
- In the bowl of the food processor, combine the remaining 1 cup (100g) of the oats, 1 cup (140g) of walnuts, the sea salt and baking powder. Pulse into a semi-fine meal.
- Add the dry mixture from the food processor to the wet mixture. Mix together. The mixture will be on the thicker side, but should stick together when you squeeze or compress it against the bowl.
- Pat 2/3 of the oat-walnut mixture into the bottom of the prepared pan. Wet or oil your hands if the mixture is super sticky, and be sure to get an even layer.
- Spread the fig jam over the base, getting as even of a layer as possible. Crumble the remaining 1/3 of the oat-walnut mixture over the top of the fig jam, followed by the remaining 1 cup of walnuts, crushing them slightly in your hand. Gently press the topping and walnuts into the fig jam, just enough for the crumbly goods to stick into the jam.
- Bake for 25-30 minutes, or until the walnuts and topping are golden brown and fragrant. Allow to cool completely. The bars are a tad stick to cut when at room temperature, so you can also put them in the fridge or freezer to firm up before cutting.
- Store bars in an airtight container for up to 1 week in the fridge, or up to a few weeks frozen. Thaw bars at room temp or pop in the microwave or oven to re-heat if desired.