FIG OATMEAL CRUMBLE BARS

The inclusion of dried figs, rich in antioxidants & fiber, provide support against oxidative stress which contribute to a clear complexion. This is complemented by the plant-based protein powder, which aids in maintaining skin's structure & repairing tissue, encouraging a smoother appearance. The almond flour also offers vitamin E & healthy fats, known for their ability to nourish & hydrate the skin. 

the use of rolled oats, a low-glycemic complex carbohydrate, helps stabilize blood sugar levels, mitigating breakouts associated with insulin spikes. The combo of the cinnamon & lemon juice also provide anti-inflammatory benefits that assist in managing redness & irritation, contributing to an overall more even skin tone. 

INGREDIENTS

FOR THE FIG FILLING:

• 1 cup dried figs, stemmed and chopped

• 1/2 cup water

• 2 tablespoons maple syrup

• 1 teaspoon lemon juice

• 1/2 teaspoon vanilla extract

FOR THE OATMEAL BASE AND TOPPING:

• 2 cups rolled oats

• 1 cup vanilla plant-based protein powder

• 1/2 cup almond flour

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon sea salt

• 1/2 cup unsweetened applesauce

• 1/4 cup maple syrup

• 1/4 cup melted coconut oil

• 1 teaspoon vanilla extract

DIRECTIONS

Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Prepare the Fig Filling:

In a saucepan, combine the chopped dried figs and water. Simmer over medium heat for about 5 minutes, or until the figs are softened. Remove from heat and let it cool slightly. Transfer the mixture to a food processor or blender and add maple syrup, lemon juice, and vanilla extract. Blend until smooth. Set aside.

Prepare the Oatmeal Base and Topping:

In a large mixing bowl, combine the rolled oats, vanilla plant-based protein powder, almond flour, ground cinnamon, and salt. Mix well.

In a separate bowl, whisk together the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract. Pour the wet mixture over the dry oat mixture and stir until everything is evenly combined.

Assemble the Bars:

Press about two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to create an even layer. Spread the fig filling over the oat layer. Crumble the remaining oat mixture evenly over the fig filling, gently pressing down.

Bake:

Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown.

Remove the pan from the oven and let it cool in the pan for about 15 minutes. Then, using the parchment paper overhang, carefully lift the bars out of the pan. Once completely cool, slice into bars.

Store the fig oatmeal bars in an airtight container at room temperature for a few days, or in the refrigerator for longer shelf life.

I love these bars as a quick breakfast option or a satisfying morning snack since they're high in both protein & fiber to keep me energized and satiated.