Homemade Fig Bars: Easy Oat Crumble Bars with Dried Figs

Fig bars are a lunchbox classic, and the homemade kind is easier than the shop-bought cookie suggests. This version skips the rolled dough: dried figs are simmered into a thick, jammy filling and baked between a buttery oat base and crumble topping. You get 16 bars from one 8-inch tin.

Homemade fig bars recipe

Serves: 16 bars. Prep: 30 minutes. Cook: 25–30 minutes. Total: about 2 hours, including cooling.

Ingredients

For the fig filling

• 2 cups (about 300 g) dried figs, such as our Greek dried figs
• ¾ cup (180 ml) water or orange juice
• 2 tbsp honey
• 1 tbsp lemon juice
• ½ tsp ground cinnamon (optional)

For the crust and crumble

• 2 cups (250 g) plain (all-purpose) flour
• 1 cup (90 g) rolled oats
• ½ cup (100 g) light brown sugar
• ½ tsp baking soda (bicarbonate of soda)
• ¼ tsp fine sea salt
• ¾ cup (170 g) unsalted butter, melted
• 1 tsp vanilla extract

Method

1. Snip the hard stems off the figs and chop them roughly. Put them in a small pan with the water or juice, honey and cinnamon.
2. Simmer, covered, for 10–15 minutes, until the figs are soft and most of the liquid is absorbed. Add the lemon juice and blend or mash to a thick, spreadable paste. Let it cool slightly.
3. Heat the oven to 350°F (180°C, 160°C fan). Line an 8-inch (20 cm) square tin with baking paper.
4. Mix the flour, oats, sugar, baking soda and salt in a bowl. Stir in the melted butter and vanilla until the mixture looks like damp crumbs.
5. Press two-thirds of the crumb mixture firmly into the tin. Spread the fig filling evenly over the top.
6. Scatter the remaining crumbs over the filling and press down lightly.
7. Bake for 25–30 minutes, until golden. Cool completely in the tin before cutting into 16 bars.

Why dried figs work so well

Dried figs are naturally sweet and full of tiny seeds that give the filling its familiar crunch. Simmering them with a little liquid softens their skins and turns them into a paste without any added pectin. Because the figs are already sweet, the filling needs only a spoonful of honey. Our guide to softening dried figs explains other ways to rehydrate them, and do you remove the stems? covers preparation.

Tips for neat bars

• Press the base firmly with the bottom of a glass so it holds together when cut.
• Cool the filling a little before spreading; it’s easier to handle and won’t melt the crust.
• Cool completely before cutting. Warm bars crumble. For the cleanest edges, chill the tin for 30 minutes and use a sharp knife.
• Check the colour, not just the time: the crumble should be golden all over.

Variations

• Orange and walnut: use orange juice and zest in the filling and add ½ cup chopped walnuts to the crumble.
• Spiced: add ¼ tsp ground cloves or cardamom to the filling.
• With sesame: scatter 2 tbsp sesame seeds over the top before baking; see how to toast sesame seeds.
• Dairy-free: replace the butter with ⅔ cup (150 ml) light olive oil or a plant-based baking block.
• Gluten-free: use a gluten-free plain flour blend and oats labelled gluten-free.

Fig bars vs Fig Newtons

Shop-bought fig cookies have a soft, cake-like dough wrapped around the filling. These homemade bars are closer to a crumble slice, with a crisp oat base and topping. The filling is the same idea: figs cooked to a paste. If you want the rolled shape, spread the filling down the middle of strips of shortbread-style dough, fold them over and bake, then slice.

Storing and freezing

Keep the bars in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. To freeze, wrap them individually and freeze for up to 3 months; thaw at room temperature. The fig filling can be made up to 5 days ahead and kept covered in the fridge.

Using up the rest of the figs

Dried figs keep well in a cool, dry cupboard. Use them in our easy dried fig recipes, from compote to a cheese board, or check the numbers in dried figs nutrition facts. Our Greek dried figs come in a 200 g (7 oz) pack; you’ll need about one and a half packs for this recipe. Browse the Greek dried figs collection.

Fig bars: frequently asked questions