Fig and Chocolate Oatmeal Bars

It only seemed befitting that for National Fig Week, which is from November 1st through November 7th, I bake up something fig related and use a generous stash I recently came into. Just in time for the holiday season, these fig and chocolate bars with cinnamon and walnuts are quick to whip up and easy transport.

The best thing…is that you don’t need fresh figs or have to wait until fig season to enjoy these bars…

Figs have recently made a tremendous splash and comeback in the last years. Not only are they more accessible, they’ve made appearances in just about every food publication and it’s a favorite ingredient and photography subject amongst many photographers and bloggers. There are so many dishes and desserts featuring figs or working their way into using them. Figs are sexy. What else looks and tastes like a fig? With a short growing season and a very short shelf life, this inverted flower must be enjoyed within days, and up to a week from when it’s harvested. For those reasons, 90% of the world’s fig crop is dried.

Dried Fig Health Tidbits…

• More than 60% of a fig’s water content is removed when dried. Because of the drying process, Figs are a more concentrated source of calories, nutrients and fiber than the fresh variety.
• Both fresh and dried are a significant source of dietary fiber.
• Ounce for ounce, dried figs are higher in vitamins, minerals and dietary fiber than when fresh.

What does that have to do with my Fig and Chocolate Oat Bars? These fig bars can be enjoyed any time of the year because you’re loading it up with dried figs!

Fig and Chocolate Oat Bars

There’s a two-step method to these bars. First, you’ll be making a compote of sorts, that includes dried figs, sugar, cinnamon, walnuts and lemon zest. It smells like Christmas. Figs and cinnamon bubbling on the stove! Next, you’ll assemble the crust that also serves as the topping. Throw in some chocolate and you have an elegant, yet rustic dessert.

Serve these bars with a dollop of light cream or a scoop of vanilla ice cream!

Some 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 your preference is for more of a 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.

→ Visit Beth from OMG! Yummy for upscale and elegant Fig Cocktail Cookies, a savory shortbread treat!

More recipes and features using figs on TC

• Fig Ice Cream with Black Mission Fig Compote
• Fig, Goat Cheese, Pistachios w/Honey Crostinis
• Drunken Fig Jam (Using brandy or Cognac)
• Ricotta Stuffed Fresh Figs with Pistachios and Honey
• Fettuccine with Figs, Brown Butter and Hazelnuts
• Ginger-Garlic Chicken with Fresh Fig Pan Sauce
• Crostini with Gorgonzola, Caramelized Onions and Fig Jam
• Broiled Pancetta Wrapped Figs with Feta
• Cranberry Harvest Muffins with Figs
• Lemon Fig Cake with Pine Nuts

– All posts on TC regarding figs (recipes, features and photography).

Blue Ribbon Orchard Choice Fig Balsamic Vinegar & Fig Spreads

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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.

Cristina A-Moore | Teenie Cakes

Many thanks to Sun-Maid, Blue Ribbon Orchard Choice, and to Casey of KitchenPlay…

Mentioned in two previous posts, I attended the Produce Marketing Association’s 2014 Fresh Summit Conference and Expo with a team of bloggers brought together by Casey of KitchenPLAY. Through this event, I was sponsored by both Sun-Maid and Blue Ribbon Orchard Choice to share my enthusiasm for using figs and sample some of their dried food products and a newer line rolling out to markets of fig spreads.

Read about this year’s Fresh Summit:

• This Year at the PMA Fresh Summit with Team Fresh Summit
• 12 Products & Produce to watch for – PMA’s Fresh Summit

Want to read a live feed of what the Team covered that weekend? Type in #TeamFreshSummit in Twitter’s Search -OR- click here to read Team tweets from then and after concerning the Fresh Summit.

Fresh and Dried Figs