I baby my fig trees all spring and summer in anticipation of their bountiful harvest in September and October. I think this is my favorite fig recipe yet. Delicious and super easy.

Ingredients for center

3 1/2 cups chopped ripe fresh figs

1 1/2 TBSP coconut or date sugar

pinch of stevia powder or 10 drops liquid Stevita brand stevia

1 tsp lemon juice

Bar Ingredients

1 1/2 cups all-purpose flour (sub gluten-free, if needed)

1 1/2 cups rolled oats (I prefer quick oats)

1/2 cup thin shredded coconut

1/3 cup coconut of date sugar

pinch of stevia powder or 10 drops Stevita brand stevia liquid

1 tsp baking powder

1/2 tsp sea salt

3/4 cup melted coconut oil, butter or Earth Balance brand spread

2-3 tsp arrowroot powder or ground chia seeds to thicken, if needed

Directions

1. Simmer the figs, sugar and lemon juice in a saucepan on medium heat, stirring frequently, uncovered, for 10 minutes, or until thickened. Use a potato masher or fork to mash the figs as they cook. If the mixture seems thin, you can add 2 tsp of arrowroot powder or ground chia seeds to thicken it. Simmer another 2 minutes to set the thickener, stirring continuously. 

2. While the figs are cooking, preheat oven to 350 degrees. Oil an 8×8 inch baking pan. 

3. In a medium bowl, combine flour, oats, coconut, sugar, salt and baking powder. Stir in the coconut oil or butter. Press 2/3 of the flour and oat mixture into the oiled pan. Bake for 10 minutes. 

4. Pour the fig mixture over the baked crust, then sprinkle remaining flour and oat mixture over the fig mixture. 

5. Bake for another 20-25 minutes, or until the top is lightly browned. Let it cool completely before removing from the pan and cutting into bars. Store in an airtight container.