Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Fig, Oat and Yogurt Bars
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- Level: Easy
- Total: 4 hr 20 min (including chilling and cooling times)
- Active: 30 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 305
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 171 mg
This grab-and-go bar makes a satisfying breakfast (or snack) when there just isn’t time to sit down for a meal. Make a batch ahead of time to have on hand for busy days. Sweetened with dried figs and honey and topped off with a coating of Greek yogurt and coconut oil, it fits the bill for the Mediterranean diet.
- Level: Easy
- Total: 4 hr 20 min (including chilling and cooling times)
- Active: 30 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 305
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 8 g
- Cholesterol
- 1 mg
- Sodium
- 171 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Toss the oats, almonds and pumpkin seeds on a baking sheet and bake until just beginning to toast, about 10 minutes. Transfer to a large bowl and fold in the chia and flax seeds. Reduce the oven temperature to 300 degrees F.
- Meanwhile, add the honey, almond butter, vanilla extract, 1/4 cup of the coconut oil and 1/2 teaspoon salt to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the ingredients are melted. Stir to combine. Pour the mixture into the bowl with the oat mixture. Spray a rubber spatula with nonstick cooking spray and gently fold until combined. Fold in the figs.
- Spray a baking sheet with nonstick cooking spray, then line with parchment with a 1-inch overhang on 2 of the sides. Transfer the mixture to the prepared baking sheet and use the rubber spatula (or damp hands) to press into an even layer. Bake until light golden brown, 25 to 30 minutes. Let cool at room temperature for 30 minutes then transfer to the refrigerator to cool completely, about 2 hours.
- About 30 minutes before the bar is done chilling, remove the yogurt from the refrigerator to bring to almost room temperature.
- Microwave the remaining 1/4 cup coconut oil in a small microwave-safe bowl until melted, about 30 seconds. Let sit until cool to the touch but still liquid, about 10 minutes.
- Add the yogurt to the coconut oil and whisk until smooth. Spread the yogurt mixture on top of the bar with a small offset spatula. Chill until hardened, about 1 hour.
- Use the parchment to remove the bar from the baking sheet; cut into 16 bars. Store in an airtight container or individually wrapped in parchment paper, at room temperature or in the refrigerator, for up to 1 week.
