Combine the trimmed and halved figs with the sugar and lemon juice in a bowl. Cut and scrape a vanilla bean and add the beans and pod into the fig mixture. Let it macerate for at least one hour.
Preheat the oven to 350°F. Line a 9x13" pan with parchment paper so it hangs over the sides.
Combine the flour, oats, cinnamon, baking powder, brown sugar, baking powder, and salt in the bottom of a large bowl. Pour in the melted butter and mix until completely combined. Split the dough in half and use the bottom of a measuring cup to spread it out. Bake for 15-20 minutes or until the edges begin to turn golden. Remove and let it cool.
In the bottom of a large pot fitted with a candy thermometer, bring the fig mixture to a boil. Cook until it reaches the jam stage, 220°F. The figs should be falling apart and a thick consistency. Remove from the heat and let cool.
Spread the fig mixture on the pre-baked bottom crust and top with the rest of crust topping, pushing it together as tightly as possible. Bake for 20 minutes then rotate and bake another 20 or until edges are browned.
Remove from the oven and let cool completely before serving. If you remove it from the pan too early the top crust cracks. Cut into 16 pieces.
You can use dried figs instead of fresh, by measuring out 6 and a half cups of dried figs. Then cut them in half for macerating with ½ cup of water.