• Mindy Campbell

Fig Breakfast Bars

I love Figs, They are one of my favorite fruits, likely something to do with their soft exterior and simultaneously crunchy interior. Since these babies are packed with fiber- (both the kind that moves things through your digestive tract and slows things down), its probably not a good idea to have move than a couple each day, so to prevent myself from eating them all or going bad, I’ve inserted them into a baked good to be shared with friends or eaten for breakfast. This recipe is designed to supply you with one weeks worth of filling, naturally sweet, delicious breakfasts!


¾ cup egg whites or 5 egg whites and 1 full egg

6 small black figs whole, stems removed

4 small black figs sliced, stems removed

1 lemon, all the zest and juice

1 tsp vanilla

1 cup almond milk

¼ cup maple syrup, agave, or honey

1 tsp cinnamon

¼ tsp salt

¼ tsp baking soda

2 cups rolled oats

Special equipment:

Blender or food processor


1. Preheat oven to 350 degrees (F).

2. Blend six figs with almond milk, eggs, vanilla, and cinnamon in blender or food processor until well mixed, then pour into mixing bowl.

3. Add all remaining ingredients except for sliced figs to mixing bowl and combine.

4. Coat baking pan (9"x13") with non-stick spray or olive oil. Pour batter into baking pan.

5. Layer sliced figs on top of batter in baking pan.

6. Bake in pre-heated oven for at 40 minutes.

7. Let cool for 20 minutes and cut into 10 squares, if you have two for breakfast it will account for about one eggs worth of protein and two figs worth of fiber.


Recommended Serving Size: 2 squares for breakfast

Makes: 10 squares

I love eating these for breakfast. You can substitute blueberries and add bananas instead of sweetener.

- Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian

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Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN