Homemade Oatmeal Fig Bars
Jul 11, 2024 23:43:29 GMT -5
Post by Honoria on Jul 11, 2024 23:43:29 GMT -5
Homemade Oatmeal Fig Bars
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 3 hours (includes cooling)
Yield: 16 bars
Ingredients
Filling
1 and 1/2 cups (about 230g) chopped dried figs, stems removed
1/2 cup (120ml) water
2 Tablespoons (30ml) orange juice
1 teaspoon pure vanilla extract
Crust & Topping
1/3 cup (70g) coconut oil, melted (or use melted butter)
1/4 cup (60ml) pure maple syrup
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 2/3 cups (142g) old-fashioned whole rolled oats (or quick oats)*
1 cup (130g) whole wheat flour (spooned & leveled)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
Make the filling: Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
Make the crust/topping: In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it’s tight and compact on top.
Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That’s normal with this recipe.)
Remove from the oven and place the pan on a wire rack. Cool bars completely.
Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
Substitution Ideas
Here are some ingredient substitutions:
Figs: I haven’t tested these bars with any alternative fillings. I’m sure the same amount of chopped dates or raisins (no need to chop the raisins) would work. Cook and puree them as instructed in the recipe.
Orange Juice: Use fresh or bottled orange juice in the filling. If you don’t have orange juice, use water. (That would make the total amount of water needed = 10 Tablespoons.)
Coconut Oil: You can use melted unsalted or salted butter instead. Just like when you make no-bake chocolate fudge oat bars, you need a fat that’s solid at room temperature, so do not replace with an oil that is liquid at room temperature.
Maple Syrup: You can use honey instead of maple syrup.
Brown Sugar: The only substitution for brown sugar that I’ve tested is coconut sugar and it worked wonderfully! Use the same amount.
Egg: Though I haven’t tested this, 1/4 cup of applesauce should work just fine instead of the egg. I’ve used that substitution before in similar oatmeal/granola bar recipes.
Whole Wheat Flour: All-purpose flour works as a substitution for whole wheat flour.
link
Prep Time: 25 minutes
Cook Time: 28 minutes
Total Time: 3 hours (includes cooling)
Yield: 16 bars
Ingredients
Filling
1 and 1/2 cups (about 230g) chopped dried figs, stems removed
1/2 cup (120ml) water
2 Tablespoons (30ml) orange juice
1 teaspoon pure vanilla extract
Crust & Topping
1/3 cup (70g) coconut oil, melted (or use melted butter)
1/4 cup (60ml) pure maple syrup
1/2 cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
1 and 2/3 cups (142g) old-fashioned whole rolled oats (or quick oats)*
1 cup (130g) whole wheat flour (spooned & leveled)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
Make the filling: Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
Make the crust/topping: In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it’s tight and compact on top.
Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That’s normal with this recipe.)
Remove from the oven and place the pan on a wire rack. Cool bars completely.
Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.
Substitution Ideas
Here are some ingredient substitutions:
Figs: I haven’t tested these bars with any alternative fillings. I’m sure the same amount of chopped dates or raisins (no need to chop the raisins) would work. Cook and puree them as instructed in the recipe.
Orange Juice: Use fresh or bottled orange juice in the filling. If you don’t have orange juice, use water. (That would make the total amount of water needed = 10 Tablespoons.)
Coconut Oil: You can use melted unsalted or salted butter instead. Just like when you make no-bake chocolate fudge oat bars, you need a fat that’s solid at room temperature, so do not replace with an oil that is liquid at room temperature.
Maple Syrup: You can use honey instead of maple syrup.
Brown Sugar: The only substitution for brown sugar that I’ve tested is coconut sugar and it worked wonderfully! Use the same amount.
Egg: Though I haven’t tested this, 1/4 cup of applesauce should work just fine instead of the egg. I’ve used that substitution before in similar oatmeal/granola bar recipes.
Whole Wheat Flour: All-purpose flour works as a substitution for whole wheat flour.
link