- Serves: 1 Pan of Bars
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- 1 1/2 c. Gluten-Free Rolled Oats
- 1 heaping c. Walnuts
- 1 tsp. Ground Cinnamon
- 1/4 c. + 1 tsp. Maple Syrup
- 1/4 tsp. Salt
- 6 Organic Black Mission Figs, washed & stems removed
- 1 tbsp. Maple Syrup
- 2 tbsp. White or Black Chia Seeds
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Add oats, walnuts, salt, and cinnamon to the bowl of a food processor. Process for about 1 minute or until mixture is the consistency of sand, then transfer to a mixing bowl. Add maple syrup and combine. In the same food processor, add figs, 1 tablespoon of maple syrup, and chia seeds. Process for about 40 seconds, pausing halfway through to scrape down the sides. Let filling sit to allow chia seeds to bloom, about 12 minutes.
Dust work surface and rolling pin with gluten-free flour, then lightly dust dough. Turn out dough onto work surface and roll into a large rectangle, about 1/4 inch thick. Top half of dough with fig filling, then fold dough in half to cover filling. Seal edges with fork and transfer to prepared baking sheet.
Bake for 18-22 minutes of until edges are golden. Allow to cool completely before slicing into bars.