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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!

Breakfast Figgy Bars

Jam Ingredients:

  • 14 fresh figs 

  • Zest of 1/2 lemon 

  • 1/2 cup brown sugar packed 

  • 1/4 tsp sea salt 

  • 1 tsp vanilla 

Jam Instructions 

  • Put all ingredients into thick-bottom sauce pan.

  • Bring the mixture to medium low heat for five minutes 

  • Lower to simmer, using a spoon or fork to break up the larger pieces of figs 

  • Stir occasionally for 30-35 min, until mixture turns to a jam consistency. Remove from heat and allow to cool 

 

Breakfast Figgy Bar

 

Now let’s get to the dough! Start off with turning on the oven at 350 degrees.

 

Dough Ingredients:

  • 3/4 cup cold vegan butter cut into pieces (Myokos, Earth Balance or Can’t Believe it’s not Butter)

  • 1 1/2 Cup all-purpose flour 

  • 1 1/2 Cup Old-Fashioned Rolled Oats 

  • 1 Cup Brown Sugar 

  • 1/3 cup shredded coconuts 

  • 1 tsp baking powder

  • 1/2 tsp sea salt 

  • 1/2 tsp cinnamon

Dough Instructions 

  • 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

 

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