Homemade Fresh Fig Bars

These Homemade Fresh Fig Bars consist of a thick layer of soft, jammy figs tucked between a golden oatmeal crust that’s crisp on the outside and chewy in the centre. They’re the perfect treat for school lunches, quick road trip snacks, and simply satisfying with a cup of tea. Once you’ve tried them fresh from the oven, the store-bought ones won’t even come close.

I’ve never met anyone that doesn’t love a good crumble bar recipe. One of my most popular post-holiday recipes are these Cranberry Bars because they use up leftover Cranberry Sauce and they are irresistible! In the summer, these Raspberry Bars make the most out of our fresh raspberry harvest.

Homemade Fig Bars

This homemade fig bars recipe contains only good stuff. There’s no high fructose corn syrup, trans fat or preservatives… only good clean ingredients. In this recipe, fresh figs become a soft and sweet fig jam that is difficult to resist. When I find fresh figs at the shop, I know this is the recipe I’ll be using them in (if I don’t eat them first!).

Fresh figs spoil quickly due to their thin skins and high moisture content. They last only a few days, even when refrigerated. If you have a fig tree, this is the recipe for you. However, if you can’t find good quality fresh figs, feel free to use 2 cups of store-bought fig jam. It saves some cooking time and still tastes great.

Then there’s the oat layers that frame the fig jam… golden buttery and oh, so texturally satisfying. One bite through the crunchy exterior gives way to a chewy interior that is irresistible.

These snack bars are nut free, full of fibre, and make a great addition to any lunch box. If you’d like to make them gluten free, simply substitute your favourite 1:1 gluten free flour blend and use gluten free oats. For a dairy free or vegan option, substitute the butter with your favourite plant based substitute, like coconut oil.

Ingredients for Homemade Fig Bars

For this recipe, you’ll need the following baking equipment: a 9×13-inch baking pan, baking spray, aluminum foil or parchment paper, medium saucepan (heavy-bottomed works best), mixing bowls (one large, one medium), wooden spoon or spatula, measuring cups and spoons, and an immersion blender, blender, or food processor (optional).

• Fresh Figs
• Brown Sugar
• Lemon
• Kosher Salt
• Vanilla Extract
• Butter
• All-purpose Flour
• Old-fashioned Rolled Oats
• Baking Powder
• Powdered Sugar

If fresh figs aren’t available, use dried figs simmered in a bit of water until soft. You can also swap in fig jam or a mix of dates and raisins for a different flavour.

For the unsalted butter, substitute with coconut oil or plant-based butter for a dairy-free option.

White sugar works in a pinch, though you’ll lose some of that caramel-like flavour brown sugar is known for. Coconut sugar is another good swap. Confectioner’s or powdered sugar is an optional ingredient, use it if you want to dust the finished bars.

Feel free to substitute the all purpose flour with whole wheat flour or another whole grain flour. They add a heartier taste though you can expect a slightly denser crust.

Old-fashioned rolled oats are whole oat groats, steamed and flattened into flakes, offering a balanced texture and quick cooking (5-10 mins) for oatmeal, baking (cookies, granola), and overnight oats, balancing tradition with convenience for a nutritious whole grain.

Use only real vanilla extract. A touch of almond extract can change the flavour nicely if you like that nutty hint.

How to Make Homemade Fig Bars

To begin, line a 9×13-inch pan with foil or parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease with cooking spray or butter and set aside. Then start the fig filling.

For the Fresh Fig Filling

Start by gently washing and drying the figs. Cut the stems off and quarter them. Next, place the figs, brown sugar, lemon zest, salt, and vanilla in a medium saucepan. Cook over medium heat until the figs release their juices and the mixture bubbles.

Turn the heat down and let it simmer gently for about 45 minutes, stirring occasionally and breaking up larger pieces with a spoon. When the filling thickens into a jam-like consistency, remove it from the heat and let it cool. Blend it with an immersion blender or food processor for a smoother texture (optional).

For the Oat Crumble

Preheat the oven to 350°F (175°C).

To make the crumble, whisk the flour, oats, brown sugar, salt, and baking powder together in a medium bowl. Next, pour in the melted butter and vanilla extract. Mix with your hands to form a thick and slightly crumbly dough. Set aside 1 1/2 cups of the oat mixture for the topping.

Assemble and Bake

Press the rest of the oat mixture evenly into the bottom of the pan, using your fingers or the bottom of a glass to create a firm layer then spread the fig filling evenly on top.

Crumble the reserved oat mixture over the filling. Don’t worry about being neat — the rustic look makes these fig bars even more appealing.

Bake fig bars for 35-45 minutes, until the top turns golden brown and the filling bubbles slightly around the edges. Let the bars cool completely in the pan before cutting. Once cool, lift the foil or parchment to remove the whole slab and slice into squares or rectangles. Dust with powdered sugar, if desired.

Pro tip: The filling for these bars is not super sweet like fig jam. Taste the filling before you add it to the pan. If it is not sweet enough, stir in 1/4 cup (50grams) of granulated sugar. There is no need to reheat the filling. The sugar will dissolve during the baking process.

Recipe Variations

• Nutty Fig Bars: Add ½ cup of chopped walnuts, pecans, or almonds to the crust mixture for a little crunch.
• Cinnamon Spice Version: Stir one teaspoon of ground cinnamon into the oat mixture and ¼ teaspoon into the fig filling.

• Citrus Twist: Add a bit of orange zest instead of lemon for a brighter, more fragrant flavour.
• Fig and Date Bars: Replace half the figs with pitted dates for a richer sweetness.
• Glazed Top: Once cooled, drizzle the bars with a simple glaze of powdered sugar and a splash of lemon juice.

Recipe Tips and Tricks

• Leave the skins on. They soften completely and add flavour and colour to the filling.
• If using very ripe figs, reduce the sugar slightly to avoid an overly sweet filling.
• The fig filling thickens as it cools, so don’t worry if it looks a little loose while hot.
• Fig bars are done baking when the top is golden brown, and the filling is bubbling lightly around the edges.
• Let the bars cool completely before cutting — they hold together much better.
• These taste even better the next day after the flavours have settled a bit.

How to Store Fig Bars

You can store these fig bars on the counter, in the fridge or in the freezer for varying amounts of time. Keep the bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

To freeze, wrap each bar tightly and store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or reheat gently in the oven for a freshly baked feel.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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