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Fig and Chocolate Oatmeal Bars

Posted By Cristina for Teenie Cakes On In Breakfast & Brunch,Cookies & Treats,Desserts | Comments Disabled

Fig and Chocolate Oat Bars

Fig and Chocolate Oat Bars
Makes 1, 8-inch pan -OR- 9-12 bars
Ingredients

    Compote Filling

  • 6 ounces dried California figs; stemmed and chopped fine (like Blue Ribbon Orchard Choice Mission Figlets or Sun-Maid California Mission Figs)
  • 1/3 cup – 1/2 cup granulated sugar
  • ½ teaspoon cinnamon
  • 1/3 cup walnuts, chopped small
  • 1 teaspoon lemon zest
  • 1/2 cup hot water
    Crust

  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup old-fashioned oats
  •  
  • 1/2 cup unsalted butter (1 stick), cubed
  •  
  • 1/3 cup – 1/2 cup mini semi-sweet chocolate chips
  •  
  • 1 – 2 tablespoon walnuts, chopped small
Method
  1. Combine figs, sugar, walnuts and water in small saucepan. Cook over medium heat 10-12 minutes or until thickened, stirring frequently. Set aside to cool.
  2. Preheat oven to 350 degrees. Line an 8-inch pan with parchment paper and size so that there is an overhang. Lightly spritz with nonstick cooking spray.
  3. Mix the sugar, flours, baking soda, salt and oats in a medium-sized bowl. With a fork or pastry blender, cut in the chilled, cubed butter and work until crumbly. Measure out 2 1/4 cups of the mixture and firmly, but evenly press into the bottom of the prepared baking pan.
  4. Spread fig mixture on top of crust avoiding at least 1/4 to 1/2-inch of the edge of the crust/pan.
  5. Evenly distribute chocolate chips.
  6. Sprinkle remainder of mixture over the mixture and gently press into the jam layer. Sprinkle the 1 tablespoon of walnuts over the mixture.
  7. Bake for about 35 minutes or until top crust is golden brown. Cool on a wire rack. Allow to completely cool before cutting into bars.
  8. Serve it warm by heating in microwave and with a dollop of cream or vanilla ice cream.
  9. Store in an airtight container. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • The amount of sugar is listed as 1/3-1/2 cup. It’s your preference. I didn’t want it too sweet and so I went with 1/3 cup, which was perfect for me. If you’re looking for more of sweet, jam like outcome, go with 1/2 cup of sugar.
  • I used 1/3 cup of mini semi-sweet chocolate chips. I would next time use 1/2 cup to let some of that chocolate shine through more.
  • In a hurry and don’t want to fuss with the compote step? Substitute in a fig spread! Blue Ribbon Orchard Choice has 4 flavors to choose from. For these bars, I would use either the Organic Mission Fig, California Orange Fig or Port Wine Fig varieties.