Whole wheat, oats and fig bars

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These Whole wheat, oats and fig bars are a treat for fig lovers. I first developed this recipe about 16 years ago. at that time the kids were really young, and these were created in the quest to provide another variety to the homemade healthy treats.

The recipe, along with many others, have been long forgotten and has been lying as a post on my ‘blogger’ platform. It is in ‘private’ mode so as not to confuse readers. However, after requests for older recipes from readers who have known me for a long time, I think they deserve to be posted here so that many more people can have access to them. These were created with a lot of love and enjoyed by my family, so sharing them one by one with all of you.

These bars are have a crumbly crust and a crackling filling ( courtesy the figgy seeds)… great to snack on. The nuts give a lovely bite. With forever hungry kids around, these bars were a real boon and kept them going for a while. I adore figs, so I too was probably a bit hungrier than usual.

Continue reading for the full, printable recipe for this Wholewheat, oats and fig bars.

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Recipe Card-

Wholewheat, oats and fig bars

A healthy and delicious snack bar with a short wholewheat and oats crust and fig and nut filling.

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Course Snack

Servings 18 bars

Ingredients

For the crust-

3 C of whole wheat flour
1 C porridge oats
4 tblsp dark brown sugar
1 tsp bicarbonate of soda
6 tblsp plain yogurt
¾ C olive oil
a few drops of vanilla essence
1 tsp salt

For the filling-

300 gms of dried figs, soaked in hot water for an hour
a handful of chopped nuts of choice

Instructions

Make a thick puree of the figs in a food processor with a few tbsp of water.
Add the nuts and mix in. Keep aside.
Whisk together the flour, oats, soda and salt.
In another bowl, whisk together the yogurt, sugar, oil and vanilla.
Make a well in the centre of the flour mixture and pour in the yogurt mixture.
Mix with the fingertips till everything comes together.
Cover the bowl with a lid or plastic wrap and chill for at least an hour.
Pre heat the oven at 180 deg C and line a baking tray.
Divide the dough into 18 portions and shape each into a ball.
Place each ball on a flat surface and pat them out into a circular shape of about 2mm in thickness (doesn't matter if the edges are uneven).
Spread a portion of the figgy mixture, leaving a space of about 1/2 cm around the edges.
Lift one end and bring it to the middle; lift the other end and overlap the first to form a roll.Tuck the edges and seal by pinching the edges. Repeat for all the rest of the dough.
Place them a little apart on the lined baking tray and bake in the centre of the pre heated oven for 18-20 minutes or till lightly browned on top ( the tops will also crack).
Leave in the tray for a couple of minutes and transfer to a rack to cool completely before storing.