Triple Layer Oatmeal Fig Bars (vegan and gluten-free)

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Yields 15 bars


  • Bottom oatmeal layer
  • 1.5 cups rolled oats (gluten-free if needed)
  • 1/2 cup pitted dates (from
  • 1 cup raisins (from
  • 1 tablespoon creamy almond butter
  • 2/3 cup almond flour (do not recommend another flour)
  • 2 tablespoons coconut oil, melted and cooled
  • 2 tablespoons coconut sugar
  • 1 teaspoon baking powder

Fig filling

  • 18-20 dried figs (from
  • 1/2 lemon, juiced
  • 1 teaspoon cinnamon

Top oatmeal layer

  • 1/4 cup rolled oats
  • 1 tablespoon almond flour
  • 1 tablespoon coconut sugar
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350 degrees
  2. Spray an 8x8 baking dish to grease or line with parchment paper
  3. In a medium bowl add figs and cover with boiling hot water and let it sit for 10 minutes
  4. In food processor, add bottom oatmeal layer and pulse until ingredients are combined
  5. Add to 8x8 baking dish and press down so it is an even layer
  6. Next strain the figs from hot water and add the figs to food processor
  7. Add lemon juice and cinnamon and pulse until a jam-like consistency
  8. Add on top of the oatmeal layer and even spread (I used a spatula)
  9. In a small bowl, combine the top oatmeal ingredients and mix well with a spoon
  10. Evenly sprinkle on top of fig layer and press down
  11. Bake in the oven for 35-40 minutes, let the bars cool then cut and enjoy!
  12. *Will stay good for 5-7 days or you can freeze for longer!


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