Homemade Fig Date Bars
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Soft, wholesome homemade fig and date bars made with a sweet fruit filling and a tender oat crust.
Soft, jammy dates and figs pressed into a tender oat crust, a homemade snack bar that makes the store-bought ones jealous. The filling is naturally sweet, the crust is buttery, and each bar travels well in a daycare lunchbox. They keep for days, if they last that long.
🥄 Ingredients
- 🫗 1 cup dried mission figs, stems removed and chopped
- 🫗 1/2 cup pitted soft Medjool dates
- 🫗 1/4 cup water (plus extra for boiling if figs are very dry)
- 🫗 1 tablespoon fresh orange juice
- 🫗 1 1/2 cups rolled oats (ground into flour)
- 🫗 1/2 cup all-purpose flour or whole wheat flour
- 🫗 1/4 cup coconut sugar or brown sugar
- 🫗 1/4 cup melted coconut oil or unsalted butter
- 🫗 1/4 cup unsweetened applesauce
- 🫗 1/2 teaspoon cinnamon
- 🫗 1/4 teaspoon salt
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
In a small saucepan, combine the chopped figs, dates, water, and orange juice. Simmer over medium-low heat for 8-10 minutes until soft and jammy, then blend into a smooth paste.
In a large bowl, mix the ground oat flour, regular flour, coconut sugar, cinnamon, and salt. Stir in the melted coconut oil, applesauce, and a tablespoon of water until a crumbly dough forms.
Press half of the dough firmly into the bottom of the prepared pan, spread the fig-date filling evenly over top, and crumble the remaining dough over the filling. Bake for 18-20 minutes until golden, cool completely, and slice into bars.
⚠️ Common Mistakes
- ✕
Not letting the bars cool completely before cutting, which can cause the soft filling to ooze out and crumble the crust.
- ✕
Using overly dry figs without adequate simmering liquid, leading to a grainy fruit filling.
- ✕
Skipping parchment paper, making it difficult to extract the bars from the pan without sticking.
🔄 Variations
Swap half of the figs for dried apricots for a tangy twist.
Add a tiny drop of vanilla extract to the crust mixture for extra aroma.
Mix a spoonful of chia seeds into the fruit paste for added texture.
🧊 Storage
- 📦
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- 📦
Wrap individual bars tightly and freeze for up to 2 months; thaw at room temperature before serving.
- 📦
Pack easily in daycare snack boxes.
💡 Chef Tips
Soak dry figs in warm water for 15 minutes before simmering if they feel hard to ensure a silky smooth paste.
Line the pan with an overhang of parchment paper so you can easily lift the entire block out for clean slicing.
Cut into small, bite-sized rectangles that fit easily into a toddler's lunchbox compartment.
❓ FAQ
Are these bars nut-free? A
Yes, this recipe is entirely nut-free, making it safe for nut-free daycare policies.
Can I use store-bought fig paste? A
Homemade fig paste works best here because you can control the moisture and avoid extra processed sugars, but packaged paste can be used in a pinch.
Are these too crumbly for young toddlers? A
The crust is tender and soft, but if it crumbles easily, cut them into thin finger-length strips for easier gripping.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →