Best Oat And Fig Squares 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.

HOMEMADE FIG BARS

Steps:

• Preheat the oven to 350 degrees F.
• Place the figs in a small heatproof bowl, cover with hot water and soak for 10 minutes. Remove the figs from the water with a slotted spoon and transfer to a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable. Set aside.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter and sugar until smooth, about 2 minutes. Add the egg and vanilla and mix until incorporated. Add the flour and mix until a dough forms.
• Place the dough between two pieces of parchment, then roll into two 12-by-4-inch rectangles.
• Spread the fig filling on one half of each rectangle, spreading up the 12-inch side and leaving a 1/4- to 1/2-inch border.
• Fold the dough over on top of itself and gently press the dough together at the edges. Cut each log into 10 cookies and transfer to baking sheet lined with a silicone baking mat or parchment. Bake until golden, 15 to 20 minutes. Remove from the oven and let cool.

OAT AND FIG SQUARES

Steps:

• Preheat oven to 350F . Put figs in a small saucepan, cover with water, and bring to a boil. Turn off heat and let figs soften for 5-7 minutes. Do not drain.
• Lightly coat an 8X8-inch baking pan with cooking spray (or line with parchment paper or nonstick foil). In a small bowl, mix canola oil or butter, honey, and milk. In a medium bowl, combine flour, rolled oats, baking soda, and salt; add wet ingredients, then mix well.
• Remove softened figs from water and place in a blender or food processor. Add 3 tablespoons of the rehydrating water and puree until smooth. (I added a tiny bit more water as they still seemed a little thick to spread easily.).
• Place a little more than half of the oat mixture in the prepared pan and spread evenly across the bottom. (It was sticking to my hands a bit, so I laid waxed paper over it to press on as I evened it out.) Spread figs evenly on top. Add remaining oat mixture on top of fig layer, allowing some of the figs to show through. (I just pinched off bits of the dough and dropped them evenly over the top.) Pat lightly to flatten.
• Bake for 20 minutes. Remove from oven and cool completely in pan on a wire rack. When cool, cut into 16 squares.

FIG, OAT AND YOGURT BARS

Steps:

• Preheat the oven to 350 degrees F.
• Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F.
• Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs.
• Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours.
• About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature.
• Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes.
• Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour.
• Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week.

OATMEAL FUDGE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees). Spray a rimmed cookie sheet with cooking spray.
• Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Add oats, baking mix, and brown sugar; mix to combine.
• Stir condensed milk, chocolate chips, margarine, vanilla, and salt in a saucepan over low heat until chocolate chips have melted, 6 to 8 minutes.
• Spread 3/4 of the oat mixture onto the prepared baking sheet. Pour the chocolate mixture over the top. Place small pieces of the remaining oat mixture randomly over the chocolate.
• Bake in the preheated oven until edges are golden, 15 to 20 minutes. Let cool before cutting into squares.