Homemade Fig Bars for the Bike
Fuel your next biking adventure with these irresistibly wholesome Homemade Fig Bars for the Bike! Packed with natural energy from sweet dried figs and rolled oats, these bars are the perfect balance of chewy filling and crumbly crust. Crafted with whole wheat flour, a touch of brown sugar, and a hint of zesty lemon, this recipe delivers a satisfying snack that’s as healthy as it is delicious. Easy to make with a simple fig paste and a buttery oat-based crust, these bars bake to golden perfection in under 30 minutes. Designed to be portable and long-lasting, they’re ideal for on-the-go snacking, whether you’re hitting the trails or need quick energy during a busy day. Treat yourself to these high-fiber, homemade fig bars that combine nourishing ingredients with a taste reminiscent of a classic favorite—perfect for cyclists and snack lovers alike!
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Recipe Information
Ingredients
- 2 cups dried figs
- 0.5 cups water
- 1 tablespoon lemon juice
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 0.5 cups brown sugar
- 0.5 cups unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.
To make the fig filling, combine the dried figs, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10-12 minutes, or until the figs are soft and the liquid is mostly absorbed.
Transfer the fig mixture to a food processor and blend until it forms a smooth paste. Set aside to cool while you prepare the crust.
In a large mixing bowl, stir together the rolled oats, whole wheat flour, brown sugar, baking soda, and salt.
Add the unsalted butter and vanilla extract into the dry ingredients. Use your hands or a pastry cutter to mix until the mixture forms a crumbly dough that holds together when pressed.
Take half of the dough and press it firmly and evenly into the prepared baking pan to create the bottom crust.
Spread the fig filling evenly over the bottom crust, making sure to cover the entire surface.
Crumble the remaining dough over the fig filling and gently press it down to form the top layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown.
Remove from the oven and allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out, and then cut them into 12 even squares or rectangles.
Store the fig bars in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 22.8 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
