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Stack of three fig crumble bars on parchment.
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4 from 1 vote

Fig Jam Crumble Bars

Recipe reprinted with permission from The Laura Lea Balanced Cookbook.
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Keyword: fig bars
Servings: 16



  • Add figs to a bowl and cover with room temperature water. Soak 4 hours in the refrigerator, covered. Drain figs and pull off any stems. Preheat over to 350° F and line an 8 x 8-inch baking dish with parchment paper, make sure that the paper hangs over the edges an inch or two.
  • In a food processor, combine 1 1/2 cups rolled oats, 1 cup walnuts, 3 Tablespoons coconut oil, egg (or flaxseed egg), 4 teaspoons maple syrup, and sea salt. Process until mixture forms a dough and you can barely detect separate oat pieces (this will be sticky). Turn dough out into baking dish and pat firmly into an even layer. I dampen my fingers with water to help prevent sticking.
  • In food processor (no need to clean), add remaining 1/2 cup rolled oats, remaining 1/2 cup walnuts, remaining 1 Tablespoon coconut oil, and remaining 4 teaspoons maple syrup. Pulse several times until mixture forms a chunky crumble. Empty in a bowl and set aside.
  • Wash and dry food processor. Combine figs, dates, lemon juice, water, and vanilla extract. Process until mixture forms a thick paste. Wet a rubber spatula and spread paste on top of dough, in an even layer. Top with crumble; press crumble lightly into the paste.
  • Place dish on the middle rack and bake for 35 minutes. Remove from the oven and allow to cool 15 minutes before removing from baking dish. Cool another 10 to 15 minutes before slicing into shapes of choice.
  • Bars will keep tightly sealed on the countertop for 2 days, or in the refrigerator for 5 days. Allow to sit out 20 minutes after removing from the fridge before serving.


Serving: 1bar | Calories: 101kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 35mg | Fiber: 2g | Sugar: 8g