Fig Bars are delicious and wholesome treats that combine the natural sweetness of dried Mission figs with a buttery cookie-like crust and oat crumble topping. They make for a perfect snack or dessert, and the combination of sweet figs, citrusy notes, and hearty oats is sure to please your taste buds! Enjoy these bars at any time of the day, whether you’re looking for a quick energy boost or a delightful treat to enjoy!

Fig Bars Cut Into Squares and Separated on a White Counter from Overhead.
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Ingredients & Substitutions

Figs: Dried Mission figs are a type of dried fruit made from Mission figs. They are often enjoyed as a healthy snack on their own, mixed into granola or yogurt, added to baked goods like these bars, or used in savory dishes like salads and stews. Look for them at your local grocery store. You could substitute dates for the figs if preferred. If using dates, the filling will be sweeter.

Making Fig Sauce for Fig Bars in a Saucepan.

Orange Juice: Orange juice adds a citrusy brightness to the preserves. It complements the natural sweetness of the figs and enhances their flavor.

Brown Sugar: Light brown sugar provides additional sweetness to the compote, balancing the natural tartness of the fruit and the citrus juices.

Lemon: Use a lemon to get 1 1/2 teaspoons of lemon zest and about 2 tablespoons of freshly squeezed lemon juice.

Crust: The buttery and slightly crumbly texture of the crust provides a pleasant contrast to the soft and sweet fig center. It’s the same crust I used for my Cherry Pie Bars (which you will also love)!

Crumble Topping: The crumble topping is a modified version that I made for my Blueberry Lemon Loaf (which you will want to try). I added quick oats to contribute to the pleasant crumbly texture.

Steps for Making Fig Bars in a Square Pan.

Can I Use Fresh Figs?

Sure! If you would prefer to use fresh figs for the oatmeal fig bars, you can. You will need about 25-26 fresh figs, stems removed and halved for the fig compote. For a smoother texture, you can cut the figs into smaller pieces. Since fresh figs have more moisture and cook faster than dried, watch the mixture carefully until it reaches a jam-like consistency.

Stack of Fig Bars on a White Counter.

Can I Make The Fig Preserves Ahead Of Time?

Yes, you can definitely make the dried Mission fig preserves (compote) ahead of time. It will cut the prep time in half when ready to make the bars. In fact, preparing it in advance can be a great idea as it allows the flavors to meld and develop over time. Once made, let it cool to room temperature. Store it in an airtight container or jar in the refrigerator for up to 1-2 weeks. When ready to make the bars, warm the preserves up before spreading them over the prepared crust.

How To Store Fig Bars

Once the oatmeal fig bars have cooled, cut them into your desired-sized pieces. Then, store them in an airtight container in the refrigerator. They will last up to a week.

Hand Holding a Fig Bar with a Bite Taken Out of it.

Can I Freeze Fig Bars?

Yes! For longer storage, freeze the oatmeal fig bars. First, let them cool completely. Once cooled, wrap the bars individually in plastic wrap or place them in an airtight container, separating each layer with parchment paper to prevent sticking. Label the container with the date to keep track of how long they’ve been frozen. They will last up to 3 months. When you want to enjoy them, simply take out the desired number of bars from the freezer, unwrap them if necessary, and let them thaw at room temperature or microwave for a few seconds until they reach your desired temperature.

Stack of Fig Bars on a White Counter.
5 from 1 vote

Fig Bars

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Fig Bars are delicious and wholesome treats that combine the natural sweetness of dried Mission figs with a buttery cookie-like crust and oat crumble topping. They make for a perfect snack or dessert, and the combination of sweet figs, citrusy notes, and hearty oats is sure to please your taste buds!


  • 10 ounces dried Mission figs, stems trimmed, finely chopped
  • 2 tablespoons orange juice
  • ½ cup water
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons lemon zest


  • ½ cup (1 stick / 113 g) unsalted butter, melted, cooled to room temperature
  • ½ cup (100 g) granulated sugar
  • 1 ½ cups (187.5 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt

Crumble Topping

  • ¼ cup (31 g) all-purpose flour
  • ¼ cup (22.5 g) quick oats
  • cup (67 g) granulated sugar
  • 3 tablespoons light brown sugar
  • 1 pinch kosher salt
  • ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly


  • In a medium saucepan over medium heat, combine chopped figs, orange juice, water, brown sugar, lemon zest, and lemon juice.
  • Bring the mixture to a simmer and cook for 30-35 minutes, or until the figs have a jam-like consistency. Set aside while you prepare the crust.
  • Preheat oven to 350°F.
  • Line an 8×8-inch baking dish with parchment paper.


  • To a large mixing bowl, add butter and sugar. Stir to combine.
  • Add flour, baking soda, baking powder, and salt. Use a fork to stir the mixture together until combined. The mixture should look like crumbs.
  • Firmly press the crust mixture into the lined pan.
  • Cover the crust with warm fig jam. Set aside.

Crumble Topping

  • To make the crumble topping, mix together the flour, oats, granulated sugar, brown sugar, salt, and melted butter in a small bowl.
  • Top the bars with the crumble topping. Bake for 30 minutes.
  • Let the bars cool completely before cutting and serving.

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What the Test Kitchen had to say about this recipe:


YUM! This is one of those bars that will keep you coming back for more! The sweet shortbread crust, pairs perfectly with the delicious fig filling and oatmeal crumble!


I had no idea I would love these bars so much! I do not like fig newtons (or Newtons, as they are now called), but these bars were perfect! I loved the buttery crust and oatmeal topping. And the fig mixture was not too sweet but packed with flavor. Yum!


These were fantastic! I couldn't stop eating them. I will be making these again for sure!


I always enjoyed Newtons whenever I had one. I don't have a strong opinion on figs itself, but this recipe was actually good! The oats in the topping help balance out the sweetness of the fig mixture!


I absolutely love these! I never thought to pair a fig filling with shortbread, but it's so good and the oat crumble just finishes it off so well!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I have 2 fig trees and will definitely make this. Thank you for posting! It was right on time as the figs are getting ripe!

  2. My mother used to make something just like this. Thank you so much for the recipe and also the sweet memory of her.

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