Figgy Granola Bars

figgy-granola-barsGettin’ figgy wit it.

I know. That was bad. I apologize. Ahem. Let’s move on, shall we?

A simple little granola bar with a base of dried figs, oats, and almonds. Inspired by the 5 ingredient granola bars at Minimalist Baker, but of course, I tossed that 5 ingredient thing right out the window, adding coffee (because: morning), pepitas (because: Fall!) and flax seeds (because: health!), not to mention salt (because: who makes granola bars without salt??).

The real beauty of this recipe is that it can be anything you want it to be: add dried cranberries, or raisins, or chocolate, or all of the above. Swap out the coffee for water, switch up the figs for dates, add honey or agave or golden syrup, use any old nut you please. Keep it minimalist and pure or go wild and throw in every nut, seed and fruit you can get your hands on. A bar for every mood. Even jiggy.

Adapted from 5 Ingredient Granola Bars by Minimalist Baker

figgy-granola-barsFiggy Granola Bars


  • 1 ½ cups rolled oats
  • 1 cup raw almonds
  • 1 cup dried figs, tough stems removed (I use black mission figs here)
  • ¼ cup creamy peanut butter
  • ¼ cup maple syrup
  • ¼ cup brewed coffee or tea (or water)
  • ½ tsp sea salt
  • ¼ cup pepitas
  • 1 tbsp flax seeds


  1. Preheat oven to 375 degrees F. Line a 8″ X 8″ baking sheet with parchment or waxed paper. Tear off an additional sheet for lining the top.
  2. Spread oats and almonds evenly on a baking sheet. Toast in the oven until oats are golden and fragrant, about 15 minutes.
  3. Meanwhile, combine figs, peanut butter, maple syrup, coffee or tea, and salt in a large heat-safe bowl. Microwave on high for 1 minute. Alternatively heat in a small saucepan until steaming. Transfer to the bowl of a food processor and process until a smooth paste forms, about 3 to 4 minutes. Add a splash more coffee if the mixture seems too dry; a handful of oats added to the processor will prevent clumping.
  4. Return fig mixture to the large bowl. Add oats & almonds, pepitas and flax seeds. Mix thoroughly until homogeneous. Press evenly into the baking pan, using a kitchen towel over the top waxed paper if the mixture is still quite warm to the touch. Since I’m horrible at “press evenly,” I roll the top with a sturdy glass to flatten. Refrigerate or freeze until fully cold, about 30 minutes. Lift out of pan, remove waxed paper, and chop into bars.

Yields 10 bars.


  1. Plentiful. The original recipe used dates rather than figs; since dates contain more moisture, if going that route, eliminate the coffee/tea. Obviously, dried fruit, different nuts, seeds, vanilla or cinnamon, chocolate chips: all sorts of things can be tossed in, or left out. I know mine will be different every time.


These will last at room temperature, in an airtight container, for about a week, but they are rather soft. I like them best straight out of the freezer. Refrigerate or freeze for a firmer bar.


Year round.



  1. Lovely recipe! I also make my own breakfast muesli and granola – never tried to use dried fruit as one of the main component though – really interesting take! I will try this soon 🙂

    • I’m liking them more & more as I slowly demolish the pile in the freezer. Although I think next time I might add even more seeds and perhaps another handful of oats. We shall see!

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