Make breakfast easy and portable with these delicious maple fig oat bars! Free from dairy, gluten, and nuts (with an egg-free option), plus they’re sweetened with maple syrup and applesauce for a healthy on-the-go snack.
Who else was distraught when Enjoy Life stopped making their breakfast ovals? In a world filled with nuts or dairy as the main protein source in breakfast bars and protein bars, the old breakfast ovals were a great snack to take along in the car, on hikes, and on trips where homemade snacks were more difficult to transport.
So what does a food allergy family do when we lose a safe product (which unfortunately happens WAY too often)? We learn to make it ourselves! I took my baked oatmeal recipe and tweaked it a bit to make it firmer and more portable, and then added in dried figs. The final result? While they’re not 100% identical to the Enjoy Life bars I remember, these dairy free oat bars are a pretty tasty substitute!
Tips for Traveling with Maple Fig Oat Bars
Homemade breakfast bars often crumble apart if you take them anywhere farther than a plate in your kitchen. Not so with these maple fig bars! These bars are great in lunches, and I’ve taken them hiking and to a local air show in my backpack. They hold together well when wrapped tightly in plastic wrap. But like any regular granola bar, they will break/mush if you bend them or try stuffing them into a pocket!
These dairy free oatmeal bars also freeze well, just wrap them individually in plastic wrap and put them all into a large zip-top bag or airtight container. Then you can take a bar out the night before to thaw in the fridge, or put it frozen into your lunch box to eat later in the day. They will stay fresh in the freezer for at least a month: I can’t vouch for any longer because ours never last!
Making Maple Fig Oat Bars Allergy-Friendly For You!
As written, this recipe is free from dairy, gluten, peanuts, tree nuts, soy, and sunflower. There is also an option listed in the recipe notes to make these oat bars completely vegan (and Top 9 Free) by substituting flax “eggs” for real eggs! The texture without eggs is slightly drier, but they hold together just as well. The figs are what give these bars their distinct flavor, but you could substitute another dried fruit like raisins if needed.
There is an option in the recipe to add vegan protein powder for extra oomph. We personally use Naked Nutrition brand Organic Rice Protein Powder, because it is free from dairy, nuts, sunflower, soy, and pea protein. But you can use whatever vegan protein powder you prefer!
As always, please remember to check all of your ingredients for safety and cross-contamination! Use certified gluten-free oats if needed. Dried fruit often contains sunflower oil, but thankfully I haven’t had that issue with the dried figs in my area. Your store, however, may carry different brands!
Leave a comment below and rate this recipe if you try it and love it! Share your creations on Instagram and tag me @coffeetableeats
Maple Fig Oat Bars
These delicious, portable oat bars make a great hiking snack or on-the-go breakfast! As written, the bars are free from dairy, nuts, gluten, and soy, but a simple swap makes them vegan and top 9 allergen free as well!
Ingredients
- 2 c. rolled oats (certified gluten free if needed)
- 1 1/2 tsp. baking powder
- 1 Tbsp. ground flax seed (can substitute with one scoop of your favorite vegan protein powder)
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- Pinch of ground cloves
- 1/3 c. maple syrup
- 1/4 c. unsweetened applesauce
- 1/2 c. oat milk (or other vegan milk of your choice)
- 1 tsp. vanilla extract
- 2 large eggs, whisked (see notes for vegan option)
- 1/2 c. chopped dried figs
- 1/4 c. roasted pepitas (pumpkin seeds)
Instructions
- In a medium mixing bowl, combine rolled oats, baking powder, flax seed, salt, and the spices. Stir to combine and distribute the baking powder and spices evenly.
- To the dry ingredients, add the maple syrup, applesauce, oat milk, vanilla extract, and eggs (or vegan flax egg replacer). Stir again to fully combine. Let this mixture sit for 20 minutes so the oats can absorb some of the liquid.
- In the meantime, preheat your oven to 350 degrees Fahrenheit and line an 8x8" or 9x9" square pan with parchment paper.
- When your 20 minute timer is up, stir the chopped figs and pepitas into the oat mixture. Once everything is combined, pour the mixture into your prepared square pan. Lightly press the mixture down with a spatula until it fills the pan with no gaps, and is smooth on top.
- Bake for 30-35 minutes, or until lightly golden around the edges and the center feels dry and set to the touch. Remove from the oven and cool in the pan for 1 hour before cutting into 12 bars. Store in the refrigerator for up to a week, or wrap individually and freeze for 1-2 months.
Notes
To make these maple fig oat bars vegan: substitute the eggs with 5 Tbsp. water combined with 3 Tbsp. of ground flax seed. I also prefer substituting the ground flax seed that's already in the recipe with one scoop of vegan protein powder to make up for removing the egg protein. Mix and bake according to recipe instructions.
Nutrition Information:
Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 128Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 129mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 4gNutrition facts may vary based on the ingredients, swaps, and products used.