These fig-packed chewy bars are packed with brain-healthy ingredients like almonds, oats, dates, and flavonoid-rich dried figs. Thanks to this roster of fiber-rich ingredients—and a cup of fresh coffee—these decidedly grown-up bars keep you feeling satisfied all morning.
* Excerpted from The Brain Health Kitchen by Annie Fenn (Artisan Books). Copyright © 2023
Photographs by Alexandra Grablewski
Coffee, Date and Oat Bars
12 bars
Ingredients
- Extra-virgin olive oil or olive oil cooking spray, for the pan
- 1½ loosely packed cups (170 g) pitted dates (10 to 12 large Medjool dates), roughly chopped
- 1 cup (250 ml) freshly brewed coffee
- 1 teaspoon orange oil, flavor, or extract
- 1 cup (140 g) toasted almonds
- 2 cups (200 g) rolled oats
- ½ cup (60 g) almond flour or meal
- 1 egg
- 1 teaspoon kosher salt
- 1 cup (200 g) dried figs, stems removed and coarsely chopped
Instructions
- 1 Set an oven rack in the center position and preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper so that the edges overhang, and coat with olive oil or cooking spray.
- 2 Place the dates, hot coffee, and orange oil in the bowl of a food processor. Let sit for 5 minutes to soften. Process on low speed until you have a mostly smooth paste, about 30 seconds. Scrape into a bowl.
- 3 Place the almonds in the food processor and process on low speed until coarsely chopped, about 30 seconds. Add the oats, almond flour, egg, salt, and ½ cup (150 g) of the date puree and process until the ingredients start to come together, about 30 seconds. Scrape down the sides of the bowl and process for another 30 seconds. Set aside 1 cup (215 g) of the oat mixture to use as a topping and transfer the rest to the prepared pan. Press firmly using your hands to make an even crust with an edge that comes 1 inch (2.5 cm) up the sides of the pan.
- 4 Spread the remaining date puree over top and smooth into an even layer. Sprinkle with the figs and the remaining oat mixture. Press the toppings firmly into the base so they adhere. Bake for 30 to 40 minutes, until the bars are golden brown on the edges and set in the center. Let cool completely before cutting into bars.
- 5 To store, wrap tightly and keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
