Oatmeal Fig And Walnut Bars Recipes

OATMEAL FIG BARS

Steps:

• Preheat oven to 350°.
• Grease or lightly spray a 9" square baking pan.
• Cream butter in mixer until creamy.
• Add brown sugar to butter and mix until lightened and well blended, about 2 minutes.
• Add eggs, one at a time, until incorporated.
• Add vanilla to mixer.
• Combine next 5 ingredients in a medium bowl and lightly stir with a fork.
• Add dry ingredients into mixing bowl and mix on low until worked in completely.
• Pat 2/3 of mixture into bottom of prepared pan. If needed, use a piece of parchment paper sprayed with cooking spray to help spread it evenly in the pan as the dough will be somewhat sticky.
• Spread contents of entire jar of fig butter evenly over crust.
• Place (plop!) the remaining crust over the fig jam and lightly press down.
• Bake for 25-30 minutes, checking for a golden color on top.
• Remove from oven and cool before cutting into bars.

FIG-AND-WALNUT ENERGY BARS

Steps:

• Preheat the oven to 350. Coat a 9-by-13-inch baking pan with cooking spray.
• Place the oats, cereal, flour, walnuts, figs, dry milk, cinnamon and ginger in a food processor; coarsely chop.
• Add the honey and eggs; pulse until well combined.
• Transfer the mixture to the pan; spread evenly with your fingers. Bake until lightly browned around the edges, about 20 minutes. Cool in the pan for 15 minutes, then cut into 16 bars. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

HOMEMADE OATMEAL FIG BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch (what I use and recommend) or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Combine the chopped dried figs, water, and orange juice together in a medium saucepan over medium heat. Cook while stirring occasionally for 5-8 minutes or until figs are soft and have absorbed some of the liquid. Remove from heat and stir in vanilla extract. Cool for 5 minutes, and then transfer to a food processor or blender and puree until there are no more chunks (fig seeds will not break down). Set aside. Makes *about* 1 and 1/4 cups filling.
• In a large bowl, whisk the melted coconut oil, maple syrup, brown sugar, and egg together. Add the oats, flour, baking powder, cinnamon, nutmeg, and salt. Begin whisking to combine and once the mixture becomes too thick, switch to a spoon or rubber spatula to bring the ingredients together. You will have about 2 and 1/2 cups of this crust/topping mixture.
• Take a little over 1 and 1/2 cups of the crust/topping mixture and press it evenly into the lined pan. Spread fig filling in an even layer on top. Spoon remaining crust/topping mixture evenly on top and gently press it down into the filling to ensure it's tight and compact on top.
• Bake for 25-30 minutes or until the top has lightly browned. Avoid over-baking. 8 inch pans take closer to 30 minutes, 9 inch pans take closer to 25 minutes. (Note: Oil/moisture will soak on the parchment paper during the baking & cooling process. That's normal with this recipe.) Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 4 days or in the refrigerator for up to 10 days.

MORE THE MERRIER ORANGE, FIG & WALNUT BARS

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

OATMEAL, FIG, AND WALNUT BARS

Steps:

• For filling:
• Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
• For crust:
• Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.
• Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.
• Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.
• Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.