Ingredients
Equipment
Method
- Remove the stems from the figs. Add to a small saucepan with the orange juice. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10 minutes.
- Use a slotted spoon to transfer the figs to a food processor or blender. Add ¼ of the orange juice from the pot. Blend into a thick fig jam.
- Preheat the oven to 350 degrees F and line an 8×8-inch baking pan with parchment paper, leaving a few inches overhang on two sides so you can easily lift the bars out when they’re cooled.
- Place the oats into a bowl and mix with the remaining ingredients except the fig jam. You may need to use your hands to get it mixed well. (It should hold together when pressed between your fingers. If it's crumbly add 1-2 tablespoons additional milk.)
- Set aside ¾ cup of the batter. This will go on top of the bars.
- Place the remaining batter into the bottom of the prepared baking pan and press down evenly to cover.
- Spread the fig jam on top.
- Crumble the remaining dough over the fig jam and press down slightly.
- Bake for 22-24 minutes, remove from oven, and let cool completely in the pan. When cooled, lift the bars out using the parchment paper and slice into bars.
Notes
Store in an airtight container in the fridge for 3-5 days. Or freeze in a zip top freezer bag for up to 3 months. Thaw at room temperature or in the fridge. If you want them a little softer, serve them at room temperature rather than chilled. Line the pan with parchment paper so the bars are easy to lift out of the pan and slice. You can also use almond butter or sunflower seed butter instead of peanut butter. Use store-bought fig jam to save a few steps. Gluten-free: Use gluten free flour blend and certified gluten free rolled oats. You can use instant oats or oat flour. Or grind rolled oats briefly in a food processor or blender. Add 2 tablespoons honey or maple syrup to the fig puree to make it sweeter if you like.