Nature's Bakery Fig Bars contain inflammatory canola oil, processed sugars, and artificial natural flavors. This DIY version eliminates the seed oil by using coconut oil instead, replaces processed ingredients with organic whole food alternatives, and delivers the same satisfying fig-and-fruit bar experience without inflammatory oils.
Based on: FIG BAR
· Makes approximately 36 bars (36 servings)
· Serving: 1 bar (57g) - matching commercial serving size
Why This Recipe is Seed Oil Free
Commercial FIG BAR from NATURE'S BAKERY often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Replaces inflammatory canola oil, provides healthy saturated fats for texture and shelf stability
Organic coconut sugar
180g (about 3/4 cup) · Big Tree Farms Organic Coconut Sugar
Sweetens the dough and filling while providing minerals unlike refined cane sugar
Organic rolled oats
120g (about 1.25 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Adds texture, fiber, and helps bind the bars together naturally
Organic dried blueberries
150g (about 1 cup) · Made In Nature Organic Dried Blueberries
Provides the blueberry flavor component without artificial colors or preservatives
Pure maple syrup
90ml (about 6 tablespoons) · Coombs Family Farms Organic Pure Maple Syrup
Natural liquid sweetener that replaces brown rice syrup and helps bind ingredients
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Replaces artificial natural flavors with real vanilla for authentic taste
Sea salt
3g (1/2 teaspoon) · Celtic Sea Salt
Enhances all flavors and balances the sweetness naturally
Baking soda
3g (1/2 teaspoon) · Bob's Red Mill Baking Soda
Provides gentle leavening for a tender, not dense, bar texture
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. In a large bowl, combine the chopped dried figs (450g) with 1 cup hot water and let soak for 15 minutes to soften. This rehydration step is crucial for creating a smooth paste later. After soaking, drain the figs and blend them in a food processor with 3 tablespoons of the maple syrup until you achieve a thick, spreadable paste similar to jam consistency - this should take 2-3 minutes of processing.
Step 2. In a separate large mixing bowl, whisk together the whole wheat flour (720g), rolled oats (120g), coconut sugar (180g), baking soda (3g), and sea salt (3g) until evenly distributed. The dry ingredients must be thoroughly combined to ensure even texture throughout the bars. Create a well in the center and add the melted coconut oil (120g - melt gently to avoid overheating), remaining maple syrup (3 tablespoons), and vanilla extract (10ml). Mix with a wooden spoon until the mixture resembles coarse crumbs that hold together when squeezed - this should take about 2-3 minutes of mixing.
Step 3. Press two-thirds of the oat mixture firmly into the bottom of your prepared pan using the back of a measuring cup or your hands to create an even, compact base layer about 1/4 inch thick. The firmer you press, the better the bars will hold together after cutting. Spread the fig paste evenly over this base, leaving about 1/4 inch border around edges to prevent overflow during baking. Scatter the dried blueberries (150g) evenly over the fig layer, pressing them gently into the paste so they don't fall off during baking.
Step 4. Crumble the remaining oat mixture over the top, creating an even but rustic-looking crumb topping that doesn't need to completely cover the fruit layer. Bake for 28-32 minutes until the top is golden brown and the edges are set but the center still has slight give when gently pressed. The bars will continue cooking from residual heat, so don't overbake or they'll become dry. Cool completely in the pan for at least 2 hours before cutting - this step is essential for clean cuts and proper texture.
Step 5. Once cooled, use the parchment overhang to lift the entire slab onto a cutting board. Using a sharp knife, cut into 36 bars (6x6 grid) with steady, downward motions rather than sawing to prevent crumbling. Clean the knife between cuts for the neatest appearance. Store bars in an airtight container at room temperature for up to 1 week, or wrap individually for grab-and-go convenience. For longer storage, freeze wrapped bars for up to 3 months - they thaw beautifully at room temperature in 30 minutes.
Storage
Store in airtight container at room temperature for 1 week, refrigerate for 2 weeks, or freeze individually wrapped for up to 3 months. The coconut oil keeps them shelf-stable at room temperature unlike butter-based versions.
Cost Comparison
Cost per serving (homemade)$0.38
Cost per serving (store-bought)$0.44
Savings14%
While the upfront ingredient cost is higher, you're getting premium organic ingredients without seed oils and artificial additives. The bulk buying approach reduces long-term costs significantly, especially for the expensive dried fruits and coconut oil.