Pumpkin Spice Fig Bars

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www.theconsciousplantkitchen.com

These Pumpkin Spice Fig Bars combine warm Fall spices with the natural sweetness of figs, creating the perfect balance of flavor and texture. These bars are filling, fiber-rich, and easy to make with a tender oat crust and a delicious fig-pumpkin jam.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-spice-fig-bars/ or scan the QR code here ➡️

Prep Time15

Cook Time35

Total Time50

Servings: bars

Calories: 161.1kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Oat Flour (note 1)
1 ¼ cup Rolled Oats
⅓ cup Maple Syrup (note 2)
⅓ cup Coconut Oil melted (note 3)
1 teaspoon Pumpkin Pie Spices
1 teaspoon Vanilla Extract

Fig Pumpkin Jam

1 ½ cup Dried Figs chopped, fimely packed in a masuring cups about 15-16 large dried figs
½ cup Boiling Water (note 4)
¼ cup Pumpkin Puree (note 5)
2 tablespoons Maple Syrup
2 teaspoons Pumpkin Pie Spices

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, pumpkin pie spices, and vanilla.
Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you use coarse oat flour), add 1-2 tablespoons of water and 1 at a time until the dough is soft and sticks together.
Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the top and make sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
Place the pan in the fridge while you make the fig pumpkin jam.

Fig Pumpkin Jam

In a microwave-safe glass mixing bowl, add chopped dried figs. Pour boiling water on top along with pumpkin puree, maple syrup, and pumpkin pie spices. Stir to coat. Place a lid on top and microwave for 1 minute. Set aside for 10 minutes to soften.
When the water is cooled and the figs are softer, pour the water and fig mixture into a high-speed blender along with pumpkin puree, vanilla extract, and pumpkin pie spices.
Blend on high-speed until smooth.
Pour the fig pumpkin jam on top of the prepared crust, then use the remaining dough to crumble all other the bar.
Bake the bars for 35 minutes at 350 °F (180 °C) or until crispy on top and golden.
Remove from the oven and cool in the pan for 10 minutes before transferring onto a cooling rack.
Cool for 3 hours or until it reaches room temperature before slicing it into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.

Notes

Note 1: You can replace the oat flour with the same amount of all-purpose flour or spelt flour. However, the dough might need 1-2 tablespoons of water to hold together.

Note 2: Any liquid sweetener works.

Note 3: You can replace the coconut oil with any other oil, including melted plant-based butter.

Note 4: Use any sweetener like regular sugar, if preferred, or maple syrup.

Note 5: You can swap three tablespoons of chia seeds with 1 tablespoon of cornstarch or corn flour.

Storage: The fig bars can be stored in the pantry in an airtight container for up to 3 days or in the fridge for up to 1 week. Otherwise, they can be frozen and defrosted the day before breakfast.

Nutrition