I have never been a fan of driving in the snow. I remember one snowy day when I was in college, driving to work on the highway and sliding all over the place. I lived in the dorm at school, but my home was not far away, so when I heard it was going to snow I would sleep at home so my father would not have to shovel.
Those were the days when you shoveled the snow for your elderly neighbors, and I had two couples on each side so I would shovel for them as well. Not the greatest of memories.
When I got married, we moved to Miami and I thought it would be ideal to have no snow at all. The idea of warm weather and beautiful night breezes swaying the palm trees excited me. Much to my surprise, I did not like Miami, because the summers were sweltering hot and Christmas just didn’t feel like Christmas. I missed the smell of when spring was around the corner and yes, the snow. My husband was offered a job back up in the North East and I was happy to return. From that point on, I didn’t mind the snow, my kids loved playing in it and we all learned to ski.
All was fine, until I got caught in this year’s biggest storm for 4 hours, only 2 miles from my home. I still love the snow, but I will never come around to driving in it. We had snow on Wednesday. I canceled everything for the day to stay in and baked. It was a perfect snow day for me.
This is one of the recipes I baked that day. I am a serious fig and oat lover, so when I saw this recipe, I had to try it. It was a little tricky, but once you get the hang of spreading the fig filling, it isn’t too hard. These sweet and lovely fig bars would brighten anyone’s day. The heavenly fig filling fills your mouth with happiness and the oats give it a wonderful, hearty feel and crunchy texture. So versatile, too. They are perfect for breakfast, dessert or as a snack!
This recipe is courtesy of Alidaskitchen and will make 16 bars that will have you wondering where they have been all your life.
Ingredients for the Oatmeal Fig Bars:
1 cup chopped dry figs, stems removed (8 ounces)
1/2 cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 cups rolled oats (you can use instant)
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, melted
1 egg white
Cooking spray
In a small saucepan, put figs water, lemon juice and zest, and bring to a boil.
Simmer until mixture starts to thicken (about 3 minutes).
Let cool for 5 minutes.
Put filling in food processor and process until smooth.
Set aside.
Preheat oven to 350°.
Spray an 8-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together the oats, flour, sugar, baking soda and salt.
Add butter and egg white to oat mixture and stir until combined.
Press half of the oat mixture into the prepared baking pan. (The author noted that she used wax paper to press and spread the mixture into pan).
Next, carefully spread with fig mixture. (You can use wax paper.)
Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down. (You can use wax paper.)
Bake for 20 to 25 minutes or until lightly browned.
Cool on wire rack.
It’s that simple!
