

Sometimes on the weekend, I feel like having a little something sweet for breakfast instead of the usual oats and fruits. This Breakfast Figgy Bar recipe here is a great weekend treat that will get the whole family excited!
Let’s start with the fig jam!
Jam Ingredients:
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14 fresh figs
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Zest of 1/2 lemon
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1/2 cup brown sugar packed
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1/4 tsp sea salt
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1 tsp vanilla
Jam Instructions
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Put all ingredients into thick-bottom sauce pan.
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Bring the mixture to medium low heat for five minutes
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Lower to simmer, using a spoon or fork to break up the larger pieces of figs
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Stir occasionally for 30-35 min, until mixture turns to a jam consistency. Remove from heat and allow to cool
Now let’s get to the dough! Start off with turning on the oven at 350 degrees.
Dough Ingredients:
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3/4 cup cold vegan butter cut into pieces (Myokos, Earth Balance or Can’t Believe it’s not Butter)
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1 1/2 Cup all-purpose flour
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1 1/2 Cup Old-Fashioned Rolled Oats
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1 Cup Brown Sugar
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1/3 cup shredded coconuts
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1 tsp baking powder
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1/2 tsp sea salt
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1/2 tsp cinnamon
Dough Instructions
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Mix all ingredients except butter. Then add butter to the dry ingredients
- Using your hands, mash up butter and dry ingredients until everything is relatively combined- you will still have dry ingredients and some piece of butter
- Line a 9×13 pan with greased parchment paper
- Press a little less than half of flour mixture evenly onto bottom of pan
- Scoop 1/3 to 1/2 of your fig jam (how much is really up to you) and spread it even across the presses dough
- Even pour the rest of your flour mixture onto the jam layer
- Spread lightly as to not mix the jam with the flour too much, but press down enough for the dough to firm up a bit
- Bake for 45-50 min
Allow to cool for 15-20 min before removing from pan
ENJOY!
Yields 12 servings
Nutritional facts for MBM’s Breakfast Figgy Bar (per serving): 14 g Fat – 35 g Carbs – 2.6 g Protein – 3 g Fiber – 260 Cal