Buckwheat + Oats Granola Bars with Fig Jam!
Recipe type: Gluten Free, Vegan, Healthy, Snack
Serves: 6 bars
These granola bars are made from oats and buckwheat and filled with a super simple fig jam, making them perfect as a grab-n-go snack, or even crumbled on top of some yoghurt for a delicious breakfast!
Quickie Fig + Ginger Jam
  • 5-6 large figs
  • 1 thumb sized piece of ginger, grated
  • ½ lemon, juiced and zested
  • 3 tablespoons chia seeds
Granola Bars
  • 75g oat flour
  • 60g buckwheat flour
  • 1 tablespoon ground flaxseeds
  • ¼ teaspoon baking soda
  • 2 tablespoons coconut sugar
  • Pinch of pink Himalayan or sea salt
  • 40g oats plus 2 tablespoons, for sprinkling
  • 125ml nut milk
  • 2 tablespoons nut butter (I used hazelnut)
  • ½ lemon, juiced and zested
  • 1 teaspoon vanilla powder or extract
  • 1 serving quickie fig + ginger jam
  • ½ tablespoon desiccated coconut
For the Jam
  1. Wash and trim the tops off your figs and add to a food processor along the grated ginger and the lemon. Blend until the figs are broken down then transfer to a bowl. They should be quite liquid-y.
  2. Stir in your chia seeds and place in the fridge to set, as the chia seeds become a gel your figs will become a jam!
For the Bars
  1. Pre-heat your oven to 175ºC/350ºF and line a baking tray with baking parchment.
  2. In a large bowl, combine your oat and buckwheat flour with the ground flaxseeds, baking soda, coconut sugar, the oats, and salt.
  3. In a separate small bowl mix together your almond milk, nut butter, lemon juice and zest, and vanilla. Gently pour into the large bowl and mix everything together. It should form a rather sticky dough, so if yours is too dry add a tablespoon more milk.
  4. Lightly add ⅔ of the mixture onto the lined baking tray, lightly wet your hands, and press the mixture down as evenly as you can. Try and keep it 1 centimetres in height.
  5. Spoon and evenly spread your fig and ginger jam on top, and them lightly wet your hands again and crumble the remaining oat-y mixture over the jam and press down lightly. Sprinkle the rolled oats and the desiccated coconut on top and place in the oven.
  6. Bake for 20-25 minutes, until the top is nicely golden but not burnt.
  7. Let cool before slicing up and store in the fridge!
FLOURS - I make my own flours by grinding the oats, flax seeds, and activated buckwheat in a spice grinder. You could also do it in a food processor or simply buy them pre-ground!

JAM - If you don’t have a food processor, simply heat the figs with the lemon and ginger on a small pan in the stove until they’re soft enough to break down and mash with a spoon or fork. Let cool for a bit then stir in the chia seeds and let set in the fridge to thicken.

SWEETEN - I haven't made mine overly sweet, so if you've got a sweet tooth add some more coconut sugar and some maple syrup to the jam.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/buckwheat-oat-granola-bars-fig-jam