This article shares exactly how to make soft, chewy fig bars that taste just like the popular store-bought brand—but better. You’ll learn the story behind these homemade fig treats, the key ingredients that make them so nostalgic, the steps to bake them easily at home, plus FAQs and tips. These fig bars are great for snacks, kids’ lunchboxes, or afternoon pick-me-ups with tea.
Table of Contents
Why I Love This Recipe
A snack that stuck from school days
Growing up, fig bars were always in our pantry. My mom loved them because they weren’t too sweet, and I loved them because they were soft, chewy, and easy to sneak into my backpack. Years later, I found myself craving that exact texture—soft pastry hugging a sticky, sweet fig filling.
I tried the store-bought version again, and while still good, I knew I could make them even better. That’s how this recipe was born. It’s a bit like the satisfaction you get from making Fresh Fig Bars—but with the added nostalgia of a lunchbox favorite.
Why homemade always wins
Homemade fig bars allow full control over sweetness and ingredients. No preservatives, no artificial anything—just real figs, oats, whole wheat flour, and a hint of honey. Like our 3-Ingredient Peach Jam, it’s all about honoring real fruit without overcomplicating it. And yes, the dough is tender without butter, and the filling thickens without refined sugar.
Ingredients & Prep
Simple pantry ingredients
- 1 cup dried figs (Black Mission or Turkish), stems removed
- 1–2 tbsp honey (to taste)
- 2 tsp lemon juice
- 2 tbsp water (for softening figs)
- 1 cup rolled oats
- ¾ cup whole wheat flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup neutral oil (like avocado or sunflower)
- 1 tsp vanilla extract
This dough is similar to what we use in our Zucchini Oatmeal Pancakes—wholesome but still satisfying and chewy. For the filling, you’ll cook the figs down just enough to mash them easily into a thick paste.
Quick fig filling prep
In a small saucepan, combine figs, honey, lemon juice, and water. Simmer over low heat for 5–7 minutes until softened. Mash with a fork or small food processor until thick and spreadable. Let it cool completely before using. This step can be done ahead—just store the fig filling in the fridge for up to 5 days.
Making the Bars
Step 1: Blend the dough
In a food processor, pulse oats until fine. Add flour, baking soda, and salt. Pulse again. In a separate bowl, whisk egg, oil, and vanilla. Pour into the dry mixture and blend until a soft dough forms. The dough should hold its shape but not be sticky.
Step 2: Chill and roll
Wrap the dough in parchment and chill for 20–30 minutes. Preheat oven to 350°F (175°C). Roll dough between two sheets of parchment into a rectangle about 8×12 inches. Cut into two long strips. Spread fig filling down the center of each strip. Fold edges over and pinch to seal. Flip seam-side down on parchment.
It’s a bit like prepping dough for our Braided Chocolate Chip Brioche, but much easier—no rise, no yeast, just fast assembly.
Step 3: Bake and slice
Bake for 15–18 minutes until golden at the edges. Let cool completely before slicing into 1-inch bars. The texture should be soft but firm, and the filling perfectly set.
Print
Copycat Nature’s Bakery Fig Bars
- Total Time: 40 minutes
- Yield: 10–12 bars
- Diet: Vegetarian
Description
Soft, chewy fig bars made from scratch using pantry staples. These homemade fig bars taste even better than the store-bought version, with real fruit, whole grains, and zero preservatives.
Ingredients
- 1 cup dried figs (stems removed)
- 1–2 tbsp honey (to taste)
- 2 tsp lemon juice
- 2 tbsp water
- 1 cup rolled oats
- ¾ cup whole wheat flour
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup neutral oil (avocado or sunflower)
- 1 tsp vanilla extract
Instructions
- Combine figs, honey, lemon juice, and water in a small pan. Simmer for 5–7 minutes until soft. Mash into thick paste. Let cool.
- In a food processor, pulse oats until fine. Add flour, baking soda, salt.
- Whisk egg, oil, and vanilla in a bowl. Add to dry mix. Pulse until dough forms.
- Wrap dough and chill for 30 minutes. Preheat oven to 350°F (175°C).
- Roll dough between parchment into 8×12” rectangle. Cut into 2 long strips.
- Spread fig filling down the center. Fold edges, seal seam, flip seam-side down.
- Bake for 15–18 minutes until golden. Cool, then slice into 1-inch bars.
Notes
For a fig-free version, try Medjool dates. Bars can be frozen for up to 2 months. Add a slice of apple to the container to keep them soft.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: homemade fig bars, copycat fig bars, healthy fig snack, soft fig cookies
FAQ & Conclusion
Can I use dates instead of figs?
Yes! Medjool dates make a great swap. Just follow the same cooking steps, but reduce honey slightly since dates are sweeter naturally.
Can I freeze them?
Absolutely. Wrap bars tightly and freeze for up to 2 months. They thaw beautifully at room temperature in about 30 minutes.
Do these taste like the real thing?
Even better! They’re softer, fresher, and less processed. You still get that chewy nostalgic bite, but with a boost in flavor and nutrition.
How do I keep them moist?
Store in an airtight container at room temperature for 3–4 days or refrigerate up to a week. For best texture, keep a slice of apple in the container to retain moisture—like we recommend in our Moist Zucchini Brownies.
Final Thoughts
These Copycat Nature’s Bakery Fig Bars strike the perfect balance between sweet, wholesome, and portable. With just a handful of pantry staples and a few steps, you’ll get a satisfying treat that fits both snack time and dessert. The homemade version truly stands out—with fresher flavor, cleaner ingredients, and more love baked into each bar. Once you make a batch, you’ll wonder why you ever bought the box.