I am a serious sucker for grocery stores. I LOVE walking down each aisle and checking out new products (much to Scott's chagrin). He can't really complain anymore, though, because that's how these amazing oatmeal fig bars came to be.
There I was, moseying around the produce section when I noticed a NEW product in the dried fruit and nuts area: a giant bag of dried Calimyrna figs. Have you guys heard of these?? They're really light in color and ginormous compared to mission figs. I'm trying to discern if they are any different from Turkish figs....the jury is still out, though, so if you have any insight on this, please comment below!
Anyways, as I was clinging to this shiny new bag of dried figs, a lightbult went off... HOMEMADE FIG BARS. Scott and I were chatting earlier about good intra-workout snacks for his triathalon training, and despite having confidently expressed that I would make all his snacks, I still had nothing to show....'til NOW.
Fig bars make a fantastic mid-workout snack because they are carb-heavy (figs, oats, & a bit of sugar will do that), taste good (bonus!), and are portable. You could also eat them as dessert, so win-win. (Or win-win-win as Michael Scott would say).
Please excuse the 2 missing bars in the picture above....I'm not sure what happened...
So, whether you're looking for a yummy mid-workout snack or just want something sweet to top off your day, try these out! (The instructions look long, but I promise you they're super easy to make and come together quick).
Oatmeal Fig Bars
15 dried Calimyrna or Turkish figs*
1 tbsp water
1 tbsp maple syrup (optional - I omitted because the figs were pretty sweet already!)
2 1/4 cup oats (rolled or quick)
3/4 tsp baking soda
1/4 tsp salt
2 tbsp Turbinado or brown sugar
1/4 tsp cinnamon
1/4 cup olive oil
1 tbsp vanilla
4-6 tbsp water
*you might be able to sub with 30 dried Mission figs if you can't find the listed varieties
Preheat oven to 375F.
Make the fig filling: add figs (stems removed), water, and maple syrup (if desired) to a food processor, and process until completely smooth (it will be thick & sticky, like a thick jam). Set filling aside & clean the food processor, since it is used for the oat bar.
In the now clean food processor, add oats, baking soda, salt, sugar and cinnamon, and process until oats become flour-like.
Add in olive oil, vanilla, and 4 tbsp water, and pulse until the mixture clumps and forms a dough. If it still looks dry or crumbly or does not hold shape, add more water 1 tbsp at a time and pulse until clumping occurs.
Remove dough from food processor and split in half. Roll each half into a ball.
Place one of the balls on a large piece of parchment paper. Place another piece of parchment paper on top; flatten and roll out using a rolling pin until it's roughly a 9x9 square (I use the term "square" loosely - don't worry). Place parchment paper with the rolled out dough on a baking sheet.
Spoon out the fig filling onto the now rolled out dough and spread evenly.
Using the same method as before (between 2 pieces of parchment paper), roll out the second dough ball. Layer on top carefully and press down gently.
Bake on the center-rack for 10-15 minutes, or until oats turn slightly golden. Cut into 20 bars when cool and enjoy!
Nutritional Information (1 bar): 79 calories, 4.1g fat, 13.4g carbs, 1g protein
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