Gluten-Free Fig Bars

Name: Gluten-Free Fig Bars
Prep time: 20 min
Cook time: 25 min
Ingredients: 8 ounces dried mission figs (chopped); ⅔ cup apple juice ( or white grape juice); 1 teaspoon finely grated lemon zest; 1 teaspoon pure vanilla extract; Pinch kosher salt; ½ cup gluten-free oat flour; ¼ cup teff flour; ½ cup Bob’s Red Mill tapioca flour; ¼ cup sweet rice flour (also called mochiko, distinctly different from white rice flour or brown rice flour); 1¼ cup gluten-free old fashioned rolled oats; ¾ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon kosher salt; 6 tablespoons unsalted butter (softened); ½ cup light brown sugar; ¼ cup pure maple syrup; 1 large egg (room temperature); 1 teaspoon pure vanilla extract

JUMP TO RECIPE

Crisp and chewy gluten-free fig bars with an oatmeal crumb topping. These bars are wholesome and healthy while tasting like a decadent dessert! They're safe for school lunches or snacks and freeze beautifully!

QUICK LINKS: Gluten-Free Flour Substitutions | Variations

Looking for a wholesome sweet treat that’s perfect for school lunches? These gluten-free fig bars are nut-free, chewy, and lightly sweetened with figs, brown sugar, and maple syrup. The layers of a hearty oat crust, gooey fig filling, and golden crumb topping make these bars a hit with both kids and adults.

Whether you’re packing them into lunchboxes, serving them as an after-school snack, enjoying one with your cozy morning coffee, or making them the star of you holiday cookie platter, these bars are sure to become a family favorite.

Bonus: these bars freeze beautifully! We've been making big batches and storing them in the freezer for quick healthy snacks.

This recipe is like a cross between these gluten-free breakfast oatmeal jam bars and a fig newton. Is it a dessert? Is it breakfast? Yes. Both.

Why you'll love these fig bars

Nut-free: Made without any nut flour, so they’re school-friendly.
Super chewy: A satisfyingly chewy texture, thanks to the tender fig filling.
Hearty and wholesome: Made with a blend of gluten-free oats, teff flour, and sweet rice flour, for a soft chewy texture that's super flavorful.
A balance of flavors: Brown sugar and maple syrup provide a deep, complex sweetness that complements the figs perfectly.
Lightly sweetened: A balance of just a hint of brown sugar and maple syrup enhances the figs’ natural sweetness. Most of the sweetness comes from the filling!
Versatile: Don't need to keep them nut-free? Add toasted walnuts or pecans to the top crumble! Swap out the fig jam for your favorite berry jam.

Ingredients for Gluten-Free Fig Bars

The magic of these gluten-free oatmeal fig crumb bars lies in their simple yet flavorful ingredients. The crust and crumb topping is made with a wholesome mix of gluten-free oat flour, teff flour, sweet rice flour, and loads of gluten-free oats, which creates a perfectly tender yet slightly crisp cookie.

The chewy fig filling, simmered in apple juice, adds natural sweetness and a jam-like texture that perfectly complements the oat layers.

Here's everything you'll need to make this recipe:

Fig Jam Filling

This fig "jam" is super easy to make, but if you're short on time, you can substitute 8 ounces of store-bought fig jam or fig butter.

Dried mission figs: I recommend supple ones, like sun-maid. If your figs are hard and more dried out add ⅓ cup water when simmering to get them soft enough to blend into jam.
Apple juice or white grape juice
Finely grated lemon zest
Pure vanilla extract
Kosher salt

Crust and crumb topping

See below for flour substitution recommendations.

Gluten-free old-fashioned rolled oats
Gluten-free oat flour
Teff flour
Bob's Red Mill tapioca flour: I recommend Bob's Red Mill as I've found other brands to have a grainy texture.
Sweet rice flour: Also called mochiko, sweet rice flour is the same flour used to make mochi. It is distinctly different than white rice flour or brown rice flour and not interchangeable. I recommend Koda Farms Mochiko or Bob's Red Mill Sweet Rice Flour.
Light brown sugar
Baking soda, ground cinnamon, kosher salt
Unsalted butter
Pure maple syrup
Large egg
Pure vanilla extract

Visit the recipe card for exact quantities!

How to Make Gluten-Free Oatmeal Fig Bars

Start by making the fig "jam," which is just dried figs simmered in juice until soft, then blended into a paste. If you don't have a food processor or blender or you simply want to make it quicker, you can sub 8 ounces of store-bought fig jam or fig butter.

Simmer figs, apple juice, lemon zest, and salt in a small saucepan over medium-low heat for 5-8 min until most of the liquid has been absorbed and the figs are very soft.

Transfer the figs to a food processor or blender. Add the vanilla and blend until it reaches a smooth jam-like consistency. Let cool.

In a stand mixer fitted with the paddle attachment or in a large mixing bowl, whisk together all the dry ingredients, including the sugar.

Add the softened butter, egg, maple syrup, and vanilla.

Using the paddle attachment of a stand mixer, a hand mixer, or a silicone spatula, mix until it is uniformly combined and forms a soft dough.

Spread and press approximately ⅔ of the dough into the bottom of a parchment-lined 8x8 inch baking pan.

Freeze the baking pan and reserved dough until solid, about 15-20 minutes.

Dollop the fig jam over the frozen crust...

...and spread it into an even layer.

Clump the reserved dough over the top evenly and chill while you preheat the oven to 350°F. Bake for 24-26 minutes, until crumbs just begin to look golden brown, but parts of the edges of the crumbs still look gooey and underbaked.

Remove from oven and let cool completely on a wire rack before using the parchment paper to lift the bars from the pan. Cut into bars and serve!

Hint: Freezing helps ensure the layers are firm so the moisture from the filling doesn't soak into the crust before it bakes. Use that time to clean up your kitchen.

Gluten-Free Flour Substitutions

These swaps can help adapt the recipe while maintaining its delicious chewiness and crumbly texture! Note: This recipe also relies heavily on gluten-free old-fashioned rolled oats, so if you can't tolerate oats, this is not the recipe for you!

Gluten-free oat flour: If you don't have gluten-free oat flour, you can easily make your own by grinding gluten-free old-fashioned or quick-cooking oats in a food processor or blender until finely ground into a flour, then sifting out any large clumps.
Teff flour: Teff flour is so soft that it seems to melt into the dough, leaving rich warm toffee notes.
- Substitution: Swap teff flour by weight with millet flour or sorghum flour for a similar nutty, earthy flavor.
Tapioca flour: Like sweet rice flour, tapioca flour offers chewiness, but it also is what helps create the fluffiness and crispy edges.
- Substitution: Substitute by weight with arrowroot starch.
Sweet rice flour: Also called mochiko or glutinous rice flour, sweet rice flour is distinctively different than white rice or brown rice flour. Sweet rice flour is the same flour used to make mochi, and as such, it contributes to the chewiness of the cookie center.
- Substitution: If you can't find sweet rice flour, replace it by weight with additional tapioca flour. The results will be moderately less chewy, but still delicious!

Recipe Variations

These bars are wonderfully versatile, so you can easily customize them to suit your taste or the ingredients you have on hand.

Swap the filling: Use dried apricots or dates instead of figs for a new flavor!
Use jam or preserves: Replace the filling with 8 ounces of fig jam/preserves/butter, or your other favorite fruit preserves! Just be sure to use a jam that is thick and not watery or the excess moisture can make the crumb soggy. If your jam is watery, cook it down on the stove a bit and cool before adding it to the bars.
Add-ins: Mix in ½ cup toasted chopped walnuts, pecans, or shredded unsweetened coconut into the topping for extra crunch.
Dairy-free: Substitute refined coconut oil or plant butter for butter to make these bars dairy-free.

See this berry version on my website!

How to store Gluten-free Fig Bars

Store fully baked bars in an airtight container for up to 3 days.

For longer storage, put them in an airtight container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature before eating. When packing in school lunch, I place a frozen bar in the lunchbox in the morning, and it's defrosted by snack time!

Make-Ahead Fig Bars

Want them fresh but have limited time the day you're serving them? You can make them entirely up to the point of baking and store the pan, covered in plastic wrap and foil in the freezer for up to 3 months. Remove from the freezer while you preheat the oven and bake as instructed!

Note: If you freeze for more than an hour, you may need to add 1-3 minutes to your bake time so be sure to check for clues for doneness! The topping should just be turning golden brown, with areas that still look gooey and underbaked hidden among the topping.

Tip for Success

Take care not to overbake these bars, or they’ll lose their chewy texture and become dry. The heat from the pan will continue baking the bars and the oats will continue to soak up moisture as they cool, so the crumb topping should be just firm to the touch, but slightly underbaked around the edges of the crumbs. You're looking for crisp but CHEWY.

Recipe FAQ

Can I use store-bought fig jam or preserves?

Yes! Use 8 ounces of fig jam, fig preserves, or fig butter (I tested it with Trader Joe's fig butter and it was delicious!)

Can I replace with another fruit filling?

Yes! Just be sure to use one that is thick and not watery or the excess moisture can make the crumb soggy. If your jam is watery, cook it down on the stove a bit and cool before adding it to the bars.

Can I make these gluten-free fig bars dairy-free?

Yes! Use refined coconut oil or dairy-free plant butter in place of the butter.

Want more bar recipes? They're one of my favorite things to bring to a party or to serve a crowd because they're so easy to make. Here are four favorite gluten-free bar recipes.