Fig Oatmeal Bars

I escaped to the mountains. An end of summer restlessness has been holding me close the last few weeks, and I needed an escape before the school year started up again. A breath of fresh mountain air and a few handfuls of ripe mountain cherries felt like the cure.  As someone who organizes the minute details of daily life, purchasing two last minute plane tickets to the foothills of the Rocky Mountains was not in the plan, but I am trying to teach myself that life doesn't need to be so scripted. 

When we reached the mountains, we hiked away from routine and took a step into the unfamiliar. We walked along a well trodden path only a few feet wide for miles, a ledge on one side and a rock face on the other. We filled our hands with cold running water from glacial runoff, drinking deeply.  We rested on boulders as large as cars, feeling the sharpness of the sun's warmth at high altitude. We were privy to an impromptu guided tour from a mountain goat, who preferred the ease of the path to the steepness of the cliffs.

The view was the greatest of nature's design, of distant snow-topped peaks, of deep forested valleys, of wildflowers within an arm's reach. We stopped for lunch on the top of the world, sitting in silence and eating our way through PB & J sandwiches and fig oatmeal bars. Some moments, I've found, need few words.

Fig Oatmeal Bars make for a sweet, filling snack. Fresh figs are cooked down with brown sugar into a compote and subtly flavored with balsamic vinegar and vanilla. The compote is spread over an oatmeal base and baked until golden. The bars cut beautifully and hold together well without breaking apart or leaving crumbs everywhere. These bars are perfect for packing for a snack on the go and eating wherever life leads you. 

One Year Ago: Iced Matcha Coconut Latte 
Two Years Ago: Salted Chocolate Chunk Cookies and Citrus Zucchini Muffins
Three Years Ago: Date Flapjacks & Nordic Pancake Cake
Four Years Ago: Rum Raisin Oatmeal Cookies, Banana Rum Bread, & Vanilla Cardamom Peach Pie
Five Years Ago: Chocolate Malt Cupcakes, Coconut Pancakes, Rocky Road Cookies, & Chocolate Beet Cake
Six Years Ago: Chocolate Prune Cake, Espresso Chocolate Chip Shortbread, & Blueberry Muffins

Fig Oatmeal Bars

Yields 8 x 8-inch pan

Fig Compote
1 lb (450 grams) ripe figs, coarsely chopped
1/2 cup (100 grams) brown sugar, packed
2 teaspoons balsamic vinegar (optional)
1 teaspoon vanilla extract

Oatmeal Base
1/3 cup (70 grams) coconut oil, liquid state
1/2 cup (100 grams) brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1  cup (120 grams) all-purpose flour
1 1/2 cups (135 grams) old fashioned oats
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

In a large saucepan, bring the chopped figs and brown sugar to a boil over medium-high heat. There is no need to add liquids because the figs will release a considerable amount of juice. Reduce heat to low and simmer for 15-20 minutes, or until figs soften and compote thickens. Remove from heat and set aside. 

Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch pan.

In a large mixing bowl, stir together coconut oil and brown sugar until uniform. Add the egg and vanilla, mixing until blended. Stir in the flour, oats, cinnamon, baking soda, and salt. The batter will be slightly sticky. Using greased hands, press 2/3 of the dough into the bottom of the prepared pan. Spread fig compote evenly over the top. Sprinkle the remaining 1/3 of the dough evenly on top.

Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in the pan before serving.

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Kristin Rosenau

Photographer, writer, and baker of all things sweet.

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