- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- Yield: 15 bars
For the bars:
- 3 small or 2 large very ripe bananas
- 1 tablespoon agave (optional)
- 3 cups gluten-free oats
- 3 tablespoons golden flaxseed meal (or regular is fine if you can't find)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 pinches fine grain sea salt
For the figgy filling:
- 10 dried figs
- 2 tablespoons maple syrup
- 2 tablespoons water
- Preheat the oven to 350°F.
- Line a 9"x5" bread pan with parchment and oil it. By the way, I think you could make this in a 9" x 9" pan too, they'd come out a bit flatter and would probably take 5-10 minutes less to bake.
- Trim the figs of any stems and place in a small bowl with enough warm water to cover. Set aside while you prepare the dough.
- In a large bowl, mash the bananas until very smooth. Stir in the agave if using (this is only if you want these to be sweeter, more like cookies. If you're looking for more of a breakfast bar, I'd omit because the figs are plenty sweet).
- Process the oats in a food processor (or I use my Nutribullet!) very briefly until they form a coarse flour. It won't take but a few seconds. You want it mostly powdery, but still with some oaty bits throughout.
- In a medium bowl, mix the oat "flour," flaxseed meal, baking soda, baking powder, and salt, until well combined.
- Add the dry ingredients to the banana mixture and stir until you have a moist dough.
- Make the figgy filling: drain the figs and place into the bowl of a small food processor (or again, Nutribullet! I swear, I have no affiliation with them, I'm just devoted to mine). Add 2 tablespoons of maple syrup and 1 tablespoon of water and process until a paste forms. Continue adding water and up to a tablespoon more of maple syrup until you have what resembles a dryish fig jam. It should be spreadable but not liquidy.
- Spread half the dough into the bread pan and flatten with the back of spoon. Spoon the fig filling on top and flatten. Add the remaining dough on top and flatten. Hint, if you kind of crumble the dough all over the jam until it's well covered and then smooth it down, you'll avoid totally mooshing up your fig filling and so your layers will come out nice and even.
- Bake for 25-30 minutes until the top feels firm and is just beginning to brown. Let cool 5-10 minutes and then remove to a cooling rack using the parchment to pull the loaf out.
- When the loaf has cooled completely, cut into bars (I did 5 x 3 for a total of 15, but you can do these however you like, really).
- Snuggle up with the Sunday paper, a cup of tea, and 2 (ok 4, who are we kidding?) of these.