Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup brown sugar
- 1 cup butter
- 1/2 tsp salt
- 1 3/4 cup rolled oats
- 1 3/4 cup flour
- 1/2 tsp vanilla
- 1 cup sugar
- 8 oz dried figs
- 1/2 cup hot water
- 1/2 cup nuts
- =
Directions
Cream sugar and butter until light and fluffy. Add oats, salt, vanilla and flour, mix until blended. For filling (last 4 ingredients): Combine sugar, California FIGS and water. Cook over medium heat 15 minutes, or until creamy, stirring frequently. Line a well-greased shallow pan (8 X 12-inch) with half the flour mixture. Add the filling, and sprinkle remaining flour mixture on top as evenly as possible. Bake in 350 °F. Oven 30-35 minutes or until lightly brown. Cool and serve.