Coconut Fig Squares
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These coconut fig squares won’t last long on the counter! Coconut and fig join forces as an irresistible flavor duo: the coconut offers a slightly sweet and tropical flavor with a chewy bite, and the homemade fig jam adds a unique sweetness with a jammy, honey-like flavor, all wrapped up in a hearty, crumbly oat base.
Everything is better with figs – they’re not quite an everyday fruit, so enjoying them always feels special! They have a natural honey-like sweetness, and turning them into jam is a great way to let that flavor profile shine – that brings us to these delicious coconut fig squares. They taste quite similar to date squares, only made with fresh green figs instead. The shredded coconut adds a subtly sweet flavor and chewy texture, and then it’s all wrapped up in a delicious oat crumb! These make a great snack, dessert with vanilla coconut ice cream!, or a treat with your cup of tea.
Ingredients needed
These coconut fig squares are a hit with kids and adults! Gather these simple ingredients:
- The fig jam: Green figs, brown sugar, and lemon juice come together to make a sweet and slightly tart filling.
- All-purpose flour: Acts as a structural base.
- Rolled oats: Adds a hearty texture. Quick oats will also work if that’s what you have on hand.
- Shredded coconut: Adds the distinct coconut flavor and a delightful texture.
- Brown sugar: Sweetens things up. You can use coconut sugar to make these refined sugar-free.
- Baking powder: Acts as a leavening agent for a lighter texture.
- Sea salt: Enhances and balances the other flavors.
- Coconut oil: For a moist texture and coconut flavor.
How to prepare your fig jam
Preparing the homemade fig jam is a breeze, simply add the ingredients to a pot, bring it to a boil, then let it simmer before mashing it with a potato masher. Here are some tips as you prep your figs for your jam:
- Keep the skins on! Just remove the stems; the skins will soften during cooking so they seamlessly blend into the jam.
- We opt for ripe green figs for this recipe, but you could use black figs if that’s what you have. As long as they’re fresh figs (not sulfured) they’ll work in this recipe. As the black ones tend to be a little sweeter, you may want to cut down on the sugar.
- The fig jam is so lush that you’ll be grateful if you make extra and store it in jars! It makes an adorable gift, or use it to elevate your next charcuterie boards next to some brie or parmesan cheese. Or amp up sandwiches, swirl into yogurt, or drizzle over pancakes or waffles.
- For some extra flavor, make this bourbon fig jam with vanilla.
Coconut Fig Squares Recipe
Ingredients
The Fig Jam
- 1 ½ lb very ripe green figs (about 9)
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
The Squares
- 1 ½ cups all-purpose flour (gluten-free, if needed)
- 1 ½ cups rolled oats
- ½ cup shredded coconut
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¾ cup coconut oil (melted)
Instructions
- Cut the stem off the figs and quarter them. Add them to a medium-sized pot over high heat. Add the brown sugar and lemon juice and bring the pot to a boil. Be careful as it will splatter. Reduce the heat to medium and let the jam simmer for 10 minutes, uncovered, stirring occasionally and mashing the figs with your spoon as they soften. Let the jam simmer for 5 minutes more without stirring. Spoon off the liquid that comes to the top of the jam. Use a potato masher to mash the jam until it is somewhat smooth.1 ½ lb very ripe green figs, 2 tablespoons brown sugar, 1 teaspoon lemon juice
- While the jam is cooking, prepare the rest of the fig squares. Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, letting the excess drape over the sides.
- In a large bowl, mix the flour, rolled oats, coconut, sugar, baking powder, and sea salt. Add the coconut oil and mix again. I find using my hands the easiest way once the coconut oil is added. Press ⅔ of the oat crumb mixture into the prepared baking pan. Bake in the preheated oven for 10 minutes.1 ½ cups all-purpose flour, 1 ½ cups rolled oats, ½ cup shredded coconut, ½ cup brown sugar, 1 teaspoon baking powder, ½ teaspoon sea salt, ¾ cup coconut oil
- Pour the fig jam over the baked crust in the pan then top with half of the remaining oat crumb and pat down gently. Sprinkle the remaining oat crumb over top.
- Bake the fig squares in the oven for an additional 20-25 minutes, or until the top is light golden brown. Remove from the oven and let it cool completely before removing from the pan and cutting into 12-16 squares, depending on how big you want the squares.
Nutrition
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Can I substitute melted butter for the coconut oil?
I haven’t tried using melted butter, but I suspect that it will work well!
These are the best fig bars.
Made these twice thanks to our fig bush. Came out tasty and filling. Great for morning, but hard to ignore when they’re around. I substitute coconut sugar for brown sugar and they came out great!
These were very dry. Too much crust and topping for the amount of filling. I weighed the figs first. This was my first time trying this recipe. I see how the recipe has potential to be delicious, and I may try it again with much more fig filling.
These bars are amazing!!! I used Himalayan pink salt as I didn’t have sea salt. I will make these with my fresh figs every year when they ripen on my tree!!
Fig Heaven!
I actually weighed each ingredient per grams, as every measuring bowl/tsp varies and may not get an accurate amount as you have gotten. The figs that are in stores around me are most likely not the same, as 1 1/2 lb was about 16 figs. Those who do want to give this a go, definitely weigh your ingredients!
I did make them in muffin pans and tart shells, which turned out wonderfully 🙂 If I could attach a photo I would! De-molding them was so much easy, the bar stuck together like peanut butter and jelly sandwiches!
Delicious! Thanks for sharing this gem!
Thank you for the recipe. However, I tried it yesterday and wouldn’t make it again. The proportions are way off, and if you follow this to the T (I actually weighed out three lbs. of fresh figs, which is about 30 figs), you end up with way too much for an 8×8 pan, and either too much jam or too much of the granola/grain portion. I tried to adjust as I went along, but the result isn’t worth it.
I was wondering, I have organic dried figs, could I use those instead of fresh? And how would I if I could? Your recipe sounds super marvelous! ? Thank you!
I’ve never tried this recipe using dried figs so I can’t say for sure. You’ll likely want to add some water when you’re making the jam. Or soak them first in hot water so they are soft. 🙂
Sounds yummy but you omitted the oven temperature in your recipe 🙁
350 degrees Fahrenheit. It’s in step #2 🙂
Super delicious with just enough sweetness!
I wanted to ask how these should be stored and for how long? (Tightly sealed, room temperature for 3 days?)
Exactly! After 3 days they’ll start to dry out. You can also freeze them for up to 3 months. 🙂
Can the bars be frozen?
Yes!
Absolutely Delicious! Very easy to make since I had previously already had made the fig jam. The family loved it and is one of our favorites now! Yum
I loved this recipe! I found it easy to follow, and weighed the figs to make sure I had enough. My figs were also small so I used about 12 figs. I would definitely make this again! Thank you so much for this fantastic recipe!
You’re very welcome!
I laughed at your comments about the lemon balls – off-white round things…. very funny you are.
I love a strong lemon flavour so these are enticing me to do some cooking and baking… thank you.
You’re so welcome!
These look amazing! Can you substitute instant oats for the rolled oats? Rolled oats are sold out everywhere!
Instant oats should work well, too!
This was a delicious way to use up some figs we were given! I found I needed to strain the fig jam as mine was very watery. But these were amazing ?
So happy to hear that you enjoyed the recipe!