Oatmeal Fig Bars Recipes

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OATMEAL FIG BARS



Oatmeal Fig Bars image

Good for breakfast or a lunch box snack - anytime. These Oatmeal Fig Bars are happy either with a big plop of ice-cream on top or eaten right over the sink.

Provided by Lori Murphy

Categories     Breakfast     Dessert     Snack

Time 40m

Number Of Ingredients 10

1/2 cup unsalted butter (softened at room temp)
1 1/4 cup brown sugar, packed
2 eggs
1 tsp vanilla
2 C oatmeal
1 1/2 C flour (all purpose)
1 tsp baking soda
1 tsp salt (*see note below if doubling)
1 tsp cinnamon
1 jar Trader Joe's Fig Butter (11 oz or 1 ⅓ cup approx *see note below)

Steps:

  • Preheat oven to 350°.
  • Grease or lightly spray a 9" square baking pan.
  • Cream butter in mixer until creamy.
  • Add brown sugar to butter and mix until lightened and well blended, about 2 minutes.
  • Add eggs, one at a time, until incorporated.
  • Add vanilla to mixer.
  • Combine next 5 ingredients in a medium bowl and lightly stir with a fork.
  • Add dry ingredients into mixing bowl and mix on low until worked in completely.
  • Pat 2/3 of mixture into bottom of prepared pan. If needed, use a piece of parchment paper sprayed with cooking spray to help spread it evenly in the pan as the dough will be somewhat sticky.
  • Spread contents of entire jar of fig butter evenly over crust.
  • Place (plop!) the remaining crust over the fig jam and lightly press down.
  • Bake for 25-30 minutes, checking for a golden color on top.
  • Remove from oven and cool before cutting into bars.

FIG BARS I



Fig Bars I image

These are really good if you like fig bars. These are supposed to be like the real ones. Judge for yourself!

Provided by SAUNDRA

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 2h

Yield 20

Number Of Ingredients 9

1 cup water
3 cups dried figs
1 cup white sugar
½ cup butter, softened
1 cup white sugar
1 tablespoon milk
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

  • Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.
  • In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 5.1 g, Fiber 3.9 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 118.7 mg, Sugar 35.9 g

OATMEAL, FIG, AND WALNUT BARS



Oatmeal, Fig, and Walnut Bars image

Provided by Kate Fogarty

Categories     Dessert     Bake     Vegetarian     Low Cal     Dried Fruit     Walnut     Oat     Low Cholesterol     Vegan     Party     Simmer     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 48 bars

Number Of Ingredients 18

Filling:
2 cups chopped stemmed dried figs (10 to 11 ounces)
1 cup water
6 tablespoons sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped
Crust:
Nonstick vegetable oil spray
1 3/4 cups old-fashioned oats
13/4 cups all purpose flour
1 1/4 cups (packed) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
1 cup powdered sugar

Steps:

  • For filling:
  • Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • For crust:
  • Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
  • Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
  • Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
  • Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.

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