Grab and Go Fig Bars
Juicy, jammy, and just the right amount of crumbly, these homemade Fig Bars capture the essence of late summer in every bite. A sticky-sweet fig filling gets nestled between layers of buttery oat crumble for a treat that’s equal parts rustic and indulgent. Best of all? This recipe is endlessly adaptable—swap in peaches, apples, or berries depending on what’s in season. Whether you're packing lunchboxes, hosting brunch, or grabbing a snack with your afternoon coffee, these bars are ready when you are.
Prep: 15 minutes
Cook Time: 35-45 minutes
Servings: 9-12 bars
Ingredients
For the Filling
24 (approximately 720 grams) small to medium fresh figs, quartered
1/3 cup (71 grams) brown sugar, packed
1 tablespoon lemon zest
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
For the Crust
1 cup (226 grams) butter, melted
2 cups (240 grams) all-purpose flour
2 cups (178 grams) old fashioned rolled oats
1 cup (213 grams) cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons vanilla extract
Instructions
1. To make the fresh fig filling: Combine figs, brown sugar, lemon zest, salt, and vanilla extract in a medium heavy-bottom saucepan. Heat over medium heat until the figs release their juices and the juices come to a slow boil. Turn down the heat and simmer for 45 minutes, occasionally stirring and breaking up larger pieces with the back of a wooden spoon. Remove the filling from the heat and cool. For a smoother texture, puree with an immersion blender, blender, or food processor.
2. To make the crust: Preheat the oven to 350 °F. Line a 9x13-inch pan with aluminum foil, extending over the sides of the pan, then spray with cooking spray. In a large, microwave-safe bowl, melt the butter. Add in the flour, rolled oats, brown sugar, salt, baking powder, and vanilla extract. Stir to combine; no streaks of flour should remain. The mixture will be quite thick and it may be easiest to mix with your hands.
3. To make the filling:. Set aside 1 1/2 cups of the oat mixture. Press the rest into the bottom of the prepared pan, using the bottom of a glass to push the dough into a solid, flat layer. Spoon the jam over the bottom crust and spread evenly with a knife. Crumble the remaining dough over the top of the layer of jam.
4. To bake the fig bars: Bake for 30-35 minutes, until the jam is bubbling and the top crumble is golden brown. Remove from the oven and cool completely. To serve, lift the entire layer of jam bars from the pan using the aluminum foil as a handle. Slice into bars and serve.
