Ingredients:

  • 2 cups fresh figs, stemmed and quartered
  • 1/4 cup maple syrup
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups rolled oats
  • 1 cup almond flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions:

  1. Place the quartered figs, maple syrup, and lemon juice in a saucepan over medium heat.
  2. Simmer for 8-10 minutes until the figs soften and the liquid thickens into a syrup. Note: Don't rush this or the bars will be soggy.
  3. Remove the fig mixture from heat and stir in the vanilla and cinnamon.
  4. Use a potato masher to crush the figs. Leave some chunks for a rustic feel or mash them smooth.
  5. In a large bowl, whisk together the rolled oats, almond flour, brown sugar, baking powder, and salt.
  6. Pour in the melted butter and stir with a spatula until a sticky, clumpy dough forms.
  7. Preheat your oven to 350°F (175°C) and line your 8x8 pan with parchment paper.
  8. Press roughly two thirds of the oat mixture firmly into the bottom of the pan to create an even layer.
  9. Pour the warm fig filling over the base and spread it smoothly to the edges.
  10. Sprinkle the remaining oat crumble over the top and press down lightly.
  11. Bake for 25 minutes until the top is golden brown.
  12. Let the pan cool completely before slicing into 16 bars.