Crunchy Walnut Fig Bars

There’s something special about the combination of sweet figs and crunchy walnuts that makes these bars impossible to resist. As someone who loves baking simple treats, I’ve found myself making these fig and walnut bars more times than I can count. They’re perfect for those moments when you want something that feels a bit fancy but doesn’t require hours in the kitchen.

I started making these bars as an afternoon snack for my family, but they’ve become my go-to recipe whenever I need to bring something to a potluck or book club meeting. The best part? They’re just as good the next day, which means you can make them ahead of time and skip the last-minute baking stress. Plus, they’re the kind of treat that works just as well with your morning coffee as they do for dessert.

If you’re looking for a reliable recipe that combines natural sweetness with nutty goodness, these bars are exactly what you need. Trust me, once you try them, you’ll understand why they’ve earned a permanent spot in my recipe collection.

What Kind of Figs Should I Use?

For these bars, you’ll be working with both fig preserves and dried figs, giving you lots of figgy options to play with. The most common dried figs you’ll find at the store are Black Mission figs or Turkish figs (also called Smyrna figs) – either variety works great in this recipe. Mission figs tend to be a bit sweeter and darker in color, while Turkish figs have a more subtle honey-like sweetness. When choosing your dried figs, make sure they’re still soft and pliable – if they’re too hard, you can soften them by soaking in warm water for about 10 minutes before chopping. As for the fig preserves, most grocery stores carry them year-round, and you can use any brand you like – just check that it’s actual fig preserves rather than a fig-flavored spread.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for these tasty bars:

• Rolled oats: Quick oats can work in a pinch, though the texture will be slightly different. Just don’t use instant oats – they’ll turn mushy.
• Fig butter/preserves: Can’t find fig preserves? Try date paste, prune butter, or any thick fruit preserves like apricot or raspberry. The flavor will be different but still delicious!
• Walnuts: Feel free to swap walnuts with pecans, almonds, or even hazelnuts. For nut-free options, try sunflower seeds or pumpkin seeds.
• Pumpkin pie spice: No pumpkin pie spice? Use 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch each of ginger and allspice.
• Brown sugar: You can use all white sugar if needed – just add 1 tablespoon of molasses for that same rich flavor. Dark brown sugar works too.
• Butter: For a dairy-free version, use coconut oil or a plant-based butter substitute in equal amounts. Just make sure it’s room temperature before using.

Watch Out for These Mistakes While Baking

The biggest challenge when making fig and walnut bars is achieving the right texture – using melted butter instead of softened butter can make your crust too dense and greasy, while overmixing the dough will lead to tough, hard bars instead of tender, crumbly ones.

Temperature control is crucial here – cold butter won’t blend properly with the dry ingredients, but butter that’s too warm will make your bars spread too much, so aim for butter that’s soft enough to leave an indent when pressed but still cool to the touch.

When spreading the fig preserves, leave a small border around the edges to prevent the filling from bubbling over and sticking to your pan, and make sure to press the top crumb layer gently but firmly onto the filling to help it stay in place while baking.

For the best texture and easy cutting, let the bars cool completely in the pan – trying to cut them while warm will result in messy, crumbly pieces instead of neat squares.

What to Serve With Fig and Walnut Bars?

These sweet and nutty fig bars make a perfect afternoon treat that pairs wonderfully with your favorite hot beverages. A cup of strong black coffee or Earl Grey tea helps balance out the natural sweetness of the figs and brings out the warm spices in the bars. For a cozy weekend brunch setup, serve these bars alongside some fresh fruit like pears or apples, and maybe add a dollop of vanilla yogurt or whipped cream on the side. If you’re packing these for a picnic or lunchbox, they go great with a cold glass of milk or an iced latte to wash down all those delicious oats and walnuts.

Storage Instructions

Keep Fresh: These fig and walnut bars stay fresh when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together. They actually taste even better the next day, as the flavors have time to meld together!

Refrigerate: Want them to last longer? Pop them in the fridge in a sealed container, and they’ll keep well for up to 2 weeks. The cool temperature helps maintain their texture and keeps the fig filling nice and firm.

Freeze: These bars are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers, and they’ll stay good for up to 3 months. When you’re ready to enjoy them, just thaw them overnight in the fridge or for a couple of hours at room temperature.

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 400-420 g

Ingredients

• 2 cups old-fashioned oats
• 2 cups plain flour
• 3/4 cup packed light brown sugar
• 1/4 cup cane sugar (organic preferred)
• 1/2 tsp baking soda
• 1/2 tsp spice blend for pumpkin pie
• 1/2 tsp finely ground sea salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 10 oz fig preserves or fig butter
• 3 to 4 dried figs, chopped (optional)
• 1/2 cup walnuts, coarsely chopped

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 350℉ (175℃).

While the oven is heating, line a 9×9-inch baking pan with parchment paper, ensuring there is about an inch of overhang on two sides to create a sling.

This will help you lift the bars out easily once they are baked.

Step 2: Mix Dry Ingredients for the Crumble

• 2 cups old-fashioned oats
• 2 cups plain flour
• 3/4 cup packed light brown sugar
• 1/4 cup cane sugar (organic preferred)
• 1/2 tsp baking soda
• 1/2 tsp spice blend for pumpkin pie
• 1/2 tsp finely ground sea salt

In a large mixing bowl, combine the oats, plain flour, light brown sugar, cane sugar, baking soda, pumpkin pie spice, and sea salt.

Stir everything together thoroughly to ensure the mixture is even and well-combined.

This base will form both the crust and the topping of your fig bars.

Step 3: Add Butter to Make Crumble Dough

• 1 cup (2 sticks) unsalted butter, at room temperature
• dry mixture from Step 2

Cut the unsalted butter into cubes and add it to the bowl of dry ingredients.

Using your fingers, gently knead and work the butter into the mixture until it’s thoroughly incorporated.

Continue until you’ve created a shaggy, crumbly dough that sticks together when pinched.

This might take a few minutes, but it’s worth it for the perfect texture!

Step 4: Press Crust and Assemble Filling

• crumble dough from Step 3
• 10 oz fig preserves or fig butter
• 3 to 4 dried figs, chopped (optional)

Scoop about two thirds of the crumble dough from Step 3 into your prepared pan.

Press it gently but firmly into an even layer, covering the entire bottom.

Next, spoon the fig preserves or fig butter evenly over the crust, leaving about a 1/4-inch border around the sides.

Sprinkle the chopped dried figs on top of the fig layer for extra fruity texture.

I often use a spoon to dollop the preserves, then carefully spread them so the crust doesn’t tear.

Step 5: Add Crumble Topping and Walnuts

• remaining crumble dough from Step 3
• 1/2 cup walnuts, coarsely chopped

Sprinkle the remaining crumble dough from Step 3 over the fig filling, covering from edge to edge.

Scatter the coarsely chopped walnuts on top.

Very gently press the crumb topping and nuts into the jam to help everything adhere.

For added crunch and flavor, I like to use freshly toasted walnuts if you have them on hand.

Step 6: Bake and Cool the Bars

Transfer the pan to the preheated oven and bake for 30–40 minutes, or until the crumble topping is lightly golden and slightly puffed.

It’s okay if the filling starts to bubble up a bit.

Once done, remove the pan from the oven and set it on a wire rack to cool completely before slicing into bars.

I always suggest waiting until the bars are fully cool—they hold together much better and taste even better at room temperature!