Gluten-Free Oatmeal Fig Bars with Almond Flour Crust
These wholesome fig bars feature a tender oat and almond flour crust surrounding a jammy fig filling sweetened with maple syrup. The combination of gluten-free oats, tapioca flour, and coconut oil creates a perfectly crumbly texture that holds together beautifully. Fresh lemon zest brightens the rich fig filling, while coconut sugar adds subtle caramel notes to the crust. Perfect for breakfast, afternoon snacks, or packed lunches, these bars offer a naturally sweet treat that's both satisfying and nourishing. The homemade fig jam filling sets this version apart from store-bought alternatives, delivering intense fruit flavor in every bite.
Ingredients
- 1 pound ripe figs, washed, stems removed and chopped
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free rolled oats
- ⅝ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
Instructions
- 1
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper and grease with non-stick spray
- 2
Combine figs and maple syrup in a medium or large pot over medium heat, stirring occasionally until bubbling and thickened
- 3
Add water if mixture sticks to sides or burns
- 4
Remove from heat and stir in lemon zest, lemon juice, and vanilla extract, then let cool
- 5
Whisk together oats, almond flour, tapioca flour, coconut sugar, baking soda and salt in a mixing bowl
- 6
Add melted coconut oil and maple syrup to oat mixture and stir until combined
- 7
Reserve half cup of oatmeal crumble and press remaining mixture firmly into prepared baking pan
- 8
Spread crust with fig mixture carefully
- 9
Crumble remaining oat mixture evenly over fig mixture and pat down firmly
- 10
Bake for 20 minutes or until lightly browned
- 11
Cool completely before cutting into 16 equal squares
Tips
Press the oat mixture very firmly into the pan to prevent crumbling when cutting.
Refrigerate bars before cutting to help them maintain their shape and create cleaner cuts.
Add water gradually while cooking figs if mixture sticks to prevent burning.
Good to Know
Keep covered in refrigerator for up to 1 week.
Can be made 2 days ahead and stored covered in refrigerator.
Serve at room temperature or chilled from refrigerator.
Common Mistakes
Cut bars when completely cool to avoid crumbling
Press oat mixture firmly to prevent falling apart
Substitutions
Vegan Options
Gluten-Free Swaps
FAQ
Can I use regular oats instead of gluten-free?
Yes, but the bars will no longer be gluten-free. Regular oats work the same way in this recipe.
How long do these bars keep?
Store covered in the refrigerator for up to one week. They actually improve in flavor after a day.
Can I freeze these bars?
Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.