Nature’s Bakery Fig Bars: Made with Stone Ground Whole Wheat

Fig, Raspberry, Peach Apricot
$.99 per bar

Reviewed by:
On June 19, 2014
Last modified:February 8, 2017


Like a Newton, but SO MUCH BETTER, these 100% whole grain bars come in a plethora of real fruit flavors. My whole family loves the "nutty" whole wheat taste, and we each have a different favorite.

It isn’t often that I find a natural food company right in my backyard, so I was thrilled to discover Nature’s Bakery Fig Bars. In my family’s opinion, these substantial, whole grain healthy cookies kick Newton’s to the curb!

Nature's Bakery Fig Bars - Dairy-Free and Made with Stone Ground Whole Wheat

We picked up three flavors of Nature’s Bakery Fig Bars to sample at Expo West: Raspberry, Peach Apricot, and traditional Fig.

Tasting Notes for Nature’s Bakery Fig Bars

Each had a delicious “nutty” shell of stone ground whole wheat flour, rolled oats, and oat fiber. Perfectly lightly-sweetened with dried cane syrup and brown rice syrup.

On the inside, the thick fruit paste is quite similar to a Newton, but with a more genuine flavor. I could actually taste the real figs! My niece adored the Raspberry. It was a little tangy, but still sweet enough. The original Fig flavor was my favorite, but all of the Nature’s Bakery Fig Bars were devoured with smiles.

Nature's Bakery Fig Bars - Dairy-Free and Made with Stone Ground Whole Wheat

Nature’s Bakery Fig Bars come with two healthy cookies per package. These make for a perfect quick snack or a nutritious little dessert on the go. I’ve actually found them to be quite competitively priced at my local stores. Much less expensive than the typical bars or whole grain snacks.

Nature's Bakery Fig Bars - Dairy-Free and Made with Stone Ground Whole Wheat

The Facts on Nature’s Bakery Fig Bars

Dietary Notes: By ingredients, Nature’s Bakery Fig Bars are dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Nonetheless, check with the company on their manufacturing processes for all varieties if potential allergen cross-contamination is an issue for you. Processes and labeling are subject to change at any time for any company / product.

For More Product Information: Visit the Nature’s Bakery website at

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.