Healthyfigandoatbars Recipes

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HOMEMADE OATMEAL FIG BARS



Homemade Oatmeal Fig Bars image

These oatmeal fig bars are a homemade variation of store-bought fig bars. You need a blender or food processor for the filling. For more information on the dried figs or for substitutions, see text above this printable recipe.

Provided by Sally

Categories     Breakfast

Time 3h

Number Of Ingredients 14

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
1/3 cup (80ml) melted coconut oil
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 (145g) old-fashioned whole rolled oats (or quick oats)*
1 cup (130g) whole wheat flour (spoon & leveled)
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

  • 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.
  • 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.
  • 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.

HEALTHY FIG AND OAT BARS



Healthy Fig and Oat Bars image

Make and share this Healthy Fig and Oat Bars recipe from Food.com.

Provided by sizzlera

Categories     Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 16

3/4 cup whole wheat flour
1/4 cup oat bran or 1/4 cup low-fat granola
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar substitute
1 teaspoon vanilla extract
1 egg white
1/4 cup skim milk
1/4 cup applesauce
boiling water
1/2 cup chopped dried fig
1/2 cup dates
1 cup chopped dried prune
1/2 cup raisins or 1/2 cup diced cherries
1/2 cup fat-free granola

Steps:

  • Cover filling ingredients with boiling water, cover and let stand for 5 minutes.
  • Combine all dry ingredients
  • Combine wet ingredients.
  • Add-in wet ingredients and mix
  • Spread base into floured square pan.
  • Stir filling until smooth - consistency should be like that of applesauce.
  • Spread filling over base.
  • Cover with low fat granola or rolled oats.
  • Bake in preheated 350 degree oven for 18-20 minutes.

Nutrition Facts : Calories 122.6, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 67.6, Carbohydrate 29.8, Fiber 2.9, Sugar 15.4, Protein 2.5

FIG, OAT AND YOGURT BARS



Fig, Oat and Yogurt Bars image

This grab-and-go bar makes a satisfying breakfast (or snack) when there just isn't time to sit down for a meal. Make a batch ahead of time to have on hand for busy days. Sweetened with dried figs and honey and topped off with a coating of Greek yogurt and coconut oil, it fits the bill for the Mediterranean diet.

Provided by Food Network Kitchen

Time 4h20m

Yield 16 bars

Number Of Ingredients 13

2 cups rolled oats
1 cup salted almonds, roughly chopped
1 cup pumpkin seeds (pepitas)
2 tablespoons chia seeds
2 tablespoons flax seeds
1/2 cup honey
3 tablespoons almond butter
1 tablespoon pure vanilla extract
1/2 cup coconut oil
Kosher salt
Nonstick cooking spray, for the baking sheet and spatula
1 1/2 cups dried figs (7 ounces), stems trimmed, chopped
1/2 cup full-fat Greek yogurt

Steps:

  • Preheat the oven to 350 degrees F.
  • Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs.
  • Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours.
  • About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature.
  • Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes.
  • Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour.
  • Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week.

HEALTHY OAT BARS



healthy oat bars image

Healthy refined sugar free, low fat oat bars. Cheap and easy.

Provided by Rosie O'Neill

Time 25m

Yield Makes about 12 pieces

Number Of Ingredients 0

Steps:

  • mix dry ingredients and add a glug of hot water (maybe a couple of tbs)
  • add in honey and nut butter, mix all together really well
  • mixture should be sticky but quite lumpy, stiff and fairly dry, not like a cake batter but like a solid lumpy and flakey ball, almost more like a dough
  • press down hard into silicon baking tin
  • cook for 20-30 mins in 200 degree oven (preheat or not is fine). Take out and press down hard ten mins in with back of a plastic ladle or similar. press down again on removal. To ensure it all holds. When it comes out of oven it should all hold together fairly well but can still be softish, or can be left in longer or left in switched off oven for crispy Cool in tin but cut before it completely cools

FIG BARS II



Fig Bars II image

Just like date bars except made with figs.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 40m

Yield 42

Number Of Ingredients 12

1 cup white sugar
3 eggs
⅞ cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
½ teaspoon ground allspice
1 teaspoon vanilla extract
2 cups chopped dried figs
1 cup chopped walnuts
1 cup confectioners' sugar for rolling

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, beat eggs and sugar until thick and pale. Sift together the flour, baking powder, salt, cloves, cinnamon and allspice; blend into the egg mixture along with the vanilla. Finally fold in the chopped figs and walnuts. Pour the batter into the prepared pan and spread evenly.
  • Bake for 20 to 25 minutes in the preheated oven, until lightly toasted. When cool, cut into squares and roll the squares in confectioners' sugar.

Nutrition Facts : Calories 87 calories, Carbohydrate 16.3 g, Cholesterol 13.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 21.7 mg, Sugar 12.7 g

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