Oats, figs and raisins–what could be bad? If you can find it or make it, a scoop of peach ice cream or sorbet would be perfect here. Subbing coconut sugar for brown sugar will give a slightly different look to the finished squares. The squares in the picture above are made with light brown sugar.
Makes 16 2 ×2-inch bars
1 cup quick-cooking oatmeal
2/3 cup diced (½ inch) dried figs
1/3 cup dark or golden raisins
¼ teaspoon ground cinnamon
¼ teaspoon baking powder
1/8 teaspoon each, ground cloves, freshly ground pepper and salt
1/3 cup coconut sugar or (packed) light brown sugar
4 tablespoons unsalted butter, at room temperature
2 eggs, at room temperature
1 tablespoon bourbon or 1 teaspoon vanilla extract
Heat oven to 350° F. Lightly grease an 8 × 8-inch square cake pan.
Toss the oatmeal, figs, raisins, cinnamon, baking powder, cloves, pepper and salt in bowl until figs are separated and coated with oats.
Beat the brown sugar and butter in medium bowl until thoroughly blended and creamy. Beat in eggs one at a time, then the bourbon. Fold oat mixture into butter mixture.
Spread batter evenly into prepared pan. Bake until golden brown and firm, about 30 minutes. Let cool for at least 30 minutes before cutting. Serve warm or let cool completely before cutting into 2 x 2-inch squares. Store cut bars in tightly covered containers at room temperature up to 1 week.