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Fig Bars With Oatmeal And Walnuts

Preserved summer figs inspired my recipe for these easy fig and oatmeal bars that'll help to round out the holiday cookie tins prettily!
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Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Between Bakes: 20 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: American, Southern
Keyword: bake, bars and squares, chopped dried figs, cookie bars, cookie exchange, cookie party, cookies, desserts with figs recipes, fig bar recipe, fig dessert recipe, fig newtons, figs, fresh figs, homemade fig bars, recipe for fig, recipes figs
Servings: 16 cookie bars
Calories: 150kcal
Cost: $0.47 per serving

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.



Ingredients For Fig Bars With Oatmeal And Walnuts

  • 1/2 cup + 3 tablespoons unsalted butter divided; 1/2 cup softened, 3 tablespoons very cold and cubed
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup all purpose flour divided
  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar packed; light or dark
  • 1/4 cup quick cooking oats
  • 1/4 cup walnuts chopped
  • 1 batch fresh fig preserves


The Method

    find my single batch recipe for fig preserves here

    • Heat oven to 350°F. Spray an 8 x 8-inch or 9 x 9-inch square pan with cooking spray. Set aside.
    • In the barrel of a food processor, combined the softened 1/2 cup of unsalted butter, granulated sugar, and the vanilla extract. Pulse until well blended. Add in 3/4 cups all purpose flour and 1/4 cup whole wheat flour. Pulse gently until a soft dough ball forms and gathers.
    • Remove the dough from the barrel. Press into the bottom of the prepared baking pan using the flat bottom of a measuring cup to press and even out the layer. Bake 10 to 15 minutes or until golden and set. Allow to cool 20 minutes.
    • Once cooled, spread the fresh fig preserves over the cookie crust. Use a rubber spatula to smooth the layer out and evenly spread.
    • Again using the food processor, pulse the remaining 1/4 cup all purpose flour, brown sugar, and 3 tablespoons very cold butter cubes until crumbly. Add the oats and the chopped walnuts and pulse 3 more times. Use your hands to sprinkle over the fig filling making sure to break up any large chunks.
    • Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Remove from the oven to a wire rack and cool completely, about 1 hour. Cut into 4 rows by 4 rows yielding 16 perfectly bite-sized cookie bars. Uneaten bars should be stored in a lidded container. Refrigerate if not serving immediately.


    Make Ahead and bake up to three days in advance. Keep refrigerated until thirty minutes prior to serving. 
    To Freeze cut parchment paper to fit a lidded and freezer safe container. Depending on how deep the container is, you may be able to freeze several layers of these bars by using the parchment underneath and between the layers. Freeze for up to three months.
    Thaw Overnight in the refrigerator. Pull from the refrigerator thirty minutes before planning to serve so that when you begin to separate the bars, the crumble topping isn't compromised.


    Serving: 1bar | Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.