Oatmeal Figgy Bites
I used to love Fig Newtons when I was younger. I’m not sure if it was the smooth, sweet filling or the soft chewy crust but I could eat them by the handful. I had a package of dried figs in the pantry and came up with my own spin on a “healified” Fig Newton:
Ingredients:
- 18-24 dried figs (depending on size)
- 1/4 cup canola oil
- 1/4 cup agave (or honey)
- 1/4 cup non-dairy milk (I used almond milk)
- 1 1/2 cups white whole wheat flour/whole wheat pastry flour
- 1/2 cup rolled oats
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
1. Preheat oven to 350 degrees. Lightly spray a muffin tin and set aside.
2. Place figs in a small saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let the figs soften (5~7 min) while you prepare the rest. DO NOT DRAIN!
3. In a small bowl, mix together oil, agave, and milk. Make sure it’s emulsified.
4. In a medium bowl, combine the flour, oats, cinnamon, baking soda, and salt.
5. Add the wet ingredients to the dry and mix well.
6. Remove the figs from the water and place in a food processor/blender. Add 3 Tbsp. of the “fig water” and puree until smooth.
7. Place 1 Tbsp. of the oat mixture in each of the muffin tins. Press + flatten.
8. Divide the fig mixture evenly amongst the tins and spread on top.
9. Add the remaining oat mixture to the tins and spread/flatten.
10. Bake for approx. 12 minutes, until the tops are golden brown. Let cool completely before transferring.
Recipe by Danielle at Runs on Green.
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Photo Credit: Danielle
