Make the fresh fig filling by combining figs, brown sugar, lemon zest, salt, and vanilla extract in a medium heavy-bottom saucepan.
Heat over medium heat until the figs release their juices and the mixture comes to a slow boil.
Reduce heat and simmer for 45 minutes, stirring occasionally and mashing larger pieces with the back of a wooden spoon.
Remove from heat and cool; puree with an immersion blender or food processor for a smoother texture if desired.
Preheat the oven to 350 °F (175 °C).
Line a 9x13-inch pan with aluminum foil extending over the sides and spray with cooking spray.
In a large microwave-safe bowl, melt the butter.
Add flour, rolled oats, brown sugar, salt, baking powder, and vanilla extract to the melted butter and stir until fully combined with no streaks of flour.
Set aside 1 1/2 cups of the oat mixture.
Press the remaining mixture evenly into the bottom of the prepared pan using the bottom of a glass to form a solid layer.
Spread the fig jam evenly over the crust layer.
Crumble the reserved oat mixture over the jam layer.
Bake for 30-35 minutes or until the jam is bubbling and the top is golden brown.
Remove from oven and allow to cool completely.
Use the foil to lift the bars out of the pan and slice into 16 bars before serving.
