Whole Wheat Fig Bars
Indulge in the wholesome sweetness of these Whole Wheat Fig Bars, a perfect blend of hearty flavors and natural ingredients. This easy-to-make recipe features a luscious fig filling made with dried figs, honey, and a hint of lemon juice, creating a delightful balance of sweet and tangy. Encased in a tender, crumbly crust crafted from whole wheat flour, rolled oats, and a touch of brown sugar, these bars are both nutritious and satisfying. Baked to golden perfection in just 25 minutes, they make an ideal snack, dessert, or even a breakfast treat. With their fiber-packed, whole-grain base and naturally sweetened filling, these homemade fig bars are a healthier alternative to store-bought versions without sacrificing flavor. Perfect for meal prep or sharing, they’re sure to become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 2 cups Dried figs
- 1 cup Water
- 2 tablespoons Lemon juice
- 2 tablespoons Honey
- 1.5 cups Whole wheat flour
- 1 cup Rolled oats
- 0.5 cup Brown sugar, packed
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, combine the dried figs, water, lemon juice, and honey. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes or until the figs are soft and most of the liquid has evaporated.
Transfer the fig mixture to a food processor and process until smooth and spreadable. Set the fig filling aside to cool.
In a large mixing bowl, combine whole wheat flour, rolled oats, brown sugar, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
Add the melted butter and vanilla extract to the dry ingredients. Mix until the mixture is crumbly and holds together when pressed.
Press half of the crumb mixture evenly into the bottom of the prepared baking pan to create the crust.
Spread the fig filling evenly over the crust layer, ensuring that the filling reaches the edges.
Sprinkle the remaining crumb mixture evenly over the fig filling, pressing it down gently to adhere.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown.
Remove the pan from the oven and allow the bars to cool completely in the pan before lifting them out using the parchment paper overhang.
Slice into 12 bars and serve. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 187.8 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1958 mg | 42% | |
*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.
