I’m a morning person. I wake up really early without setting an alarm (this isn’t bragging, sometimes I really just wish I could sleep in). But that doesn’t mean I get up all bright eyed and bushy tailed. I need coffee, lots of coffee, and generally a good hour or so until I’m fit for human interaction. I also work out in the morning, which means that I need fuel (beyond said coffee) but the problem is that at 5AM I really don’t have much of an appetite. Nor particularly energy to cook anything. I think this is why people like overnight oats or similar things you can throw in the fridge the night before, but something about cold wet oatmeal seems extra-specially unappealing to me in the wee hours of the day. So I am a huge fan of uber-healthy baked goods that I can put together without too much fuss on a Sunday and then subsist on all week.
In that vein, I give you the recipe for these Fig Breakfast Bars, which are inspired by the Fig Newtons of your childhood, but without all the chemicals and sugar and stuff. Let’s also be clear, these aren’t some rich indulgent dessert. If you want that, check out almost any of my other baked good posts. These are truly healthy, almost nothing but oats, fruits, flax seed (HI omega-3’s! 👋), and just a kiss of natural sweetener. But I guarantee you’ll be very happy to see them first thing in the morning, whatever time you wake up.
Storage tip: I store these (unrefrigerated) in the bread pan or a dish, covered with saran wrap, for about 2 days, then move them to the fridge where they’ll keep another couple of days. I find a truly sealed container like tupperware makes them go soggy too fast.