In a medium saucepan over medium heat, combine quartered fresh figs, brown sugar, lemon zest, salt, and vanilla extract. Stir frequently until the mixture bubbles and thickens, about 45 minutes.

For a smoother filling, blend it until silky, then set aside to cool slightly.

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with foil and lightly coat it with cooking spray.

In a large mixing bowl, combine melted butter, all-purpose flour, rolled oats, brown sugar, baking powder, salt, and vanilla. Mix until a thick, sticky dough forms.

Reserve 1.5 cups of the oat mixture for the topping. Press the remaining dough evenly into the bottom of the prepared baking pan.

Spread the cooled fig filling evenly over the crust, then sprinkle the reserved oat mixture on top.

Bake for 30-35 minutes until bubbling and golden brown. Let cool completely on a wire rack.

Once cooled, use the foil edges to lift the bars out and slice into squares or rectangles.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.