Preheat the oven to 375ºF and line an 8x8-inch square pan with parchment paper. Set aside.

Soften the figs. Add all of the ingredients for the figs into a small saucepan and bring to a gentle simmer over medium heat. Turn the heat to low and cook for 5 minutes. Remove from the heat and let cool.

Prepare the oat crust and topping. Add the oats, flour, baking powder, and cinnamon to the food processor and process until combined.

Add the maple syrup, coconut oil, and vanilla extract. Process for 2-3 minutes or until combined. Scrape down the sides if necessary. Add the egg and process again.

Scoop about ⅔ of the crust into the lined pan and spread evenly on the bottom of the pan. Use a spatula to press the crust firmly into the bottom of the pan.

Transfer the rest of the oat mixture to a small bowl.

In the same food processor, prepare the filling. Add all of the ingredients from the saucepan (including the water) to the food processor. Process on high until the mixture is smooth and combined.

Scrape the mixture on top of the crust and spread it out evenly. Add the remaining oat mixture to the top of the fig filling. Spread it out as much as possible. Some fig filling will show. Sprinkle the optional turbinado over the top.

Bake for 12 minutes, turn the pan 180º, and bake for an additional 10 minutes. Remove from the oven and let it rest for 2 minutes.

Lift the parchment paper and transfer the bars to a cooling rack. Let the bars cool completely before slicing.