Ingredients:

Filling
36 medium-large fresh figs, quartered
½ cup coconut sugar
1 tablespoon lemon juice
1 teaspoon vanilla
½ teaspoon salt
¼ cup water, plus a little more if needed

Crumble
2 cups rolled oats
1½ cups almond flour
¾ cup coconut oil, melted
1 cup honey
2 teaspoons vanilla
1 teaspoon salt

Preheat the oven to 350°F.

For the filling: Add the figs, coconut sugar, lemon juice, vanilla, salt, and 1/4 cup water to a large skillet. Bring to a simmer over medium heat, then reduce the heat to low. Cover loosely and cook for about 20 minutes, stirring occasionally, until the figs are soft, caramelized, and jammy. Add a little more water if the mixture starts to get too dry.

Lightly blend the fig mixture with an immersion blender, leaving some pieces of fig for texture.

For the crumble: Combine the oats, almond flour, melted coconut oil, honey, vanilla, and salt in a bowl and mix well.

Line and lightly grease a 9x9-inch baking dish. Press about ⅔ of the crumble mixture firmly into the bottom. Spread the fig filling evenly over it, then sprinkle the remaining crumble on top.

Bake uncovered for 35–45 minutes, until the top is golden brown.

Let the bars cool completely before cutting. I actually like to refrigerate them before slicing because they firm up beautifully.