Cut off the stems of the dried figs then place them in a small saucepan with 1 cup water, a pinch of salt, and lemon zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes. Once cooled, transfer to a food processor, add maple syrup and blend until pureed into a paste.

Next preheat the oven to 350°F and then line an 8 x 8” baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, salt, and baking soda) in a bowl then set aside.

In a separate bowl, combine the wet ingredients (syrup, vanilla extract, egg, and coconut oil) and stir together. Add the dry ingredients to wet and stir until just combined.

Spoon half of the batter into the lined baking dish and press it firmly to form a base layer. The dough will be sticky- using another layer of parchment paper to press down will help to keep it from sticking to your hands.

Next, scoop out the fig paste from the processor and press it into a thin layer using the sheet of parchment paper on top to prevent sticking. Drop parts of the remaining oatmeal batter on top to form a crumble. Gently press into the fig layer.

Bake in the oven for 25-30 minutes until the edges are light golden brown. Remove from the oven and allow to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.