FIG, OAT AND YOGURT BARS

Fig, Oat and Yogurt Bars image

This grab-and-go bar makes a satisfying breakfast (or snack) when there just isn't time to sit down for a meal. Make a batch ahead of time to have on hand for busy days. Sweetened with dried figs and honey and topped off with a coating of Greek yogurt and coconut oil, it fits the bill for the Mediterranean diet.

Provided by Food Network Kitchen

Time 4h20m

Yield 16 bars

Number Of Ingredients 13

Ingredients

2 cups rolled oats
1 cup salted almonds, roughly chopped
1 cup pumpkin seeds (pepitas)
2 tablespoons chia seeds
2 tablespoons flax seeds
1/2 cup honey
3 tablespoons almond butter
1 tablespoon pure vanilla extract
1/2 cup coconut oil
Kosher salt
Nonstick cooking spray, for the baking sheet and spatula
1 1/2 cups dried figs (7 ounces), stems trimmed, chopped
1/2 cup full-fat Greek yogurt

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.