Fig and Oat Bars

Fig and Oat Bars

An easy, healthy recipe for no-bake energy bars made with figs, rolled oats, sunflower seeds and pepitas.

servings: 16 | calories: 124 | cooking time: 0 min | weight: 38 gr / oz
Category: dairy-free, snacks, vegan, vegetarian

nutrition info:

calories: 124, protein: 3.3 g, carbs: 20.8 g, fat: 4.2 g, sugars: 12.1 g, sodium: 4 mg

you'll need:

2 cups dried figs
1 cup rolled oats
2/3 cup pumpkin seeds (pepitas)
2/3 cup shelled sunflower seeds, unsalted

at home:

Line a 25×20 cm (8×10 inch) baking dish with parchment paper or kitchen plastic wrap.
Pulse figs in a food processor until you get a sticky paste.
Transfer the fig paste into a large bowl.
Add oats, sunflower seeds and pumpkin seeds. Stir until well combined.
Press the fig and oat mixture into prepared baking dish.
Refrigerate 1–2 hours until firm.
Remove the slab from the baking dish and cut it into 16 bars.
Wrap each bar in waxed paper or aluminium foil.
Store bars in an airtight container in the fridge for up to one month, until you are ready to put them in your backpack.


on the trail:


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  1. LBC on December 31, 2021 at 10:25 pm

    Yummy and easy! I plan to take these on long runs during my marathon training. I didn’t have enough figs at home so I tossed golden raisins in, worked great! Thanks!

  2. Wren on July 29, 2019 at 1:48 am

    Loved this recipe! They fell apart quite badly, so I’m going to up the figs or add a few dates to make them stickier.

  3. Greg on May 3, 2017 at 5:17 pm

    If I make them May 15, will they keep in backpack until May 21? I am traveling to New Zealand and hiking in the mountains.

    • Tanya Krezevska on May 3, 2017 at 5:37 pm

      They should. Wrap each bar individually with plastic wrap or aluminium foil.

  4. Wendy on September 22, 2016 at 1:34 am

    Wondering if I can do this receipe with out the seeds? Been trying to find stuff that does NOT have ANY nuts or seeds. Allergies! Should I use more Oats?

    • Tanya Krezevska on September 22, 2016 at 11:17 am

      Hi Wendy! You might want to use puffed quinoa, rice or amaranth to replace nuts and seeds in this recipe.

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