Step 1: Make the Fig Filling

1. Prepare the figs: If your figs are very dry, soak them in warm water for about 10 minutes and then drain.

2. Cook the filling: In a medium saucepan, combine the chopped figs, water, and brown sugar. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 15-20 minutes. Stir occasionally to ensure that the figs don’t stick to the pan.

3. Mash and season: Once the figs have softened, use a fork or a potato masher to break them down into a chunky paste. Stir in the lemon juice, vanilla extract, cinnamon, ginger, and salt. Allow the mixture to cook for another 5 minutes until it becomes thick and jammy.

4. Cool completely: Remove from heat and set aside to cool while you prepare the crust.

Step 2: Prepare the Pan and Oven

1. Preheat the oven to 350°F (175°C).

2. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

3. Lightly grease the parchment paper to prevent sticking.

Step 3: Make the Oat Mixture

1. In a large mixing bowl, combine the oats, flour, brown sugar, baking soda, salt, and cinnamon.

2. Add the cold butter in small cubes. Use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs, with some larger pieces remaining.

3. Add the egg and milk or heavy cream to the mixture, stirring gently until the dough just comes together. Be careful not to overmix.

Step 4: Assemble the Bars

1. Press ⅔ of the oat mixture firmly into the prepared pan to form the bottom crust.

2. Spread the cooled fig filling evenly over the oat crust, leaving a small border around the edges.

3. Crumble the remaining oat mixture over the fig filling, pressing it down lightly.

Step 5: Bake the Bars

1. Bake for 28-32 minutes or until the top is golden brown and the edges are set.

2. Avoid overbaking—the center should remain slightly soft.

3. Let the bars cool completely in the pan before cutting (this should take at least 2 hours).

Step 6: Cut and Serve

1. Once cooled, use the parchment paper overhang to lift the bars out of the pan.

2. Cut into 16 squares with a sharp knife. Wipe the knife between cuts for clean edges.