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Fig Bars

September 5, 2016 in bars - No Comments - 3 min read


I have three 100-year-old maple trees in my yard.  One in the front, one on the side, and one in the back–all closely surrounding my house.  My house is like a cocoon, tucked neatly under the blanket and protection of the leaves.  These trees I love in spring and summer, but fall…well, that’s a different story.


I know that trees have this internal clock, and it starts with the falling of one leaf.  It reminds me crisp mornings are on the horizon.  Then they really taunt, letting a few more leaves drop.The days are getting shorter, they remind me.  School will be starting soon, they gently whisper in the wind.  I will be slowly dropping all my leaves and you will spend every weekend in the fall cleaning them up, they laugh with the drooping of their branches from the heavy load they bear.  This is what I hear mid-August.


(This picture is from 2 years ago on Halloween, when half the leaves had dropped.  Matthew thought tromping through the leaves was a blast.  I just thought the smaller the leaves become, the harder they are to sweep up.  Sigh…)


Seeing figs at the grocery story is also a subtle reminder that summer is fading.  The last of the season’s harvest is here.  And I’m okay with that.  As a teacher, I love fall.  The smell of freshly sharpened pencils, new classroom novels, and clean composition books fill me with joy.  My children love granola bars, or granabarnos, as Matthew calls them.  (I have yet to correct him, because I know that at the tender age of 6, he will outgrow this cuteness very soon.)


There’s a particular apple-fig bar at our grocery store they absolutely love, and this recipe is a close rendition of those bars, except these bars are softer and have more of the “middle” in them.  It’s a nice treat in their lunchboxes–and their tastebuds–and a nice tribute to a great summer.  Enjoy! xoxo

(Side-note: I left my camera at my sister’s house today and ended up taking these on my iphone, as I wasn’t about to drive an hour back to her house to get it.  However, I was tempted. For a moment.  And then I remembered that my kids were in the back seat and long car rides makes them crazy, which makes me crazy, and that’s not how I wanted to spend the rest of my Sunday.)


Fig Bars

print recipe

Fig Compote

1 lb ripe figs, coarsely chopped

½ c packed brown sugar

1 t pure vanilla extract

Oatmeal Base

⅓ cup coconut oil, liquid state

½ c packed brown sugar

1 large egg

1 t pure vanilla extract

1 c flour

1 ½ c oats  (old-fashioned or instant)

½ t cinnamon

½ t baking soda

½ t salt

Preheat oven to 350 degrees.  Lightly spray an 8×8-inch pan. Set aside.  In a large saucepan, add the brown sugar and figs and bring to a slow boil over medium heat.  Once at a boil, reduce to low and simmer 3-5 minutes.  Remove from heat.  Using an immersion blender, blend the figs until there are no more chunks.  Add the vanilla extract and stir to combine.  Let cool while making the crust.

In a large mixing bowl, combine the melted coconut oil and brown sugar until the brown sugar is completely dissolved.  Add the egg and vanilla, and mix just until the egg is fully incorporated into the mixture.  Add the remaining ingredients and fold gently until there are no more traces of flour.  The mixture may be a bit sticky.

Press ⅔ of the mixture into the bottom of the pan.  Pour the fig compote over the top and spread evenly with a spatula.  With the remaining oatmeal base, spread small chunks over the top of the fig compote.  

Place in the oven and bake for 25-30 minutes or until top of crust is a golden brown.  Transfer to a cooling rack to cool completely before cutting into bars and serving.

NOTE:  To get the coconut oil to a liquid state, measure out ⅓ c and place in a microwavable bowl.  Heat on high for 30 seconds.  Strain the liquid through a mesh sieve (if there are chunks) and then re-measure.




Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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