In a small sauce pan, bring figs, water, and lemon juice to a boil. Simmer for several minutes until it starts to thicken. Remove from heat and let it cool for ten minutes or so.
Use a food processor or an immersion blender to process the fruit unless smooth. Be very careful--hot fruit splatter is not fun! Set it aside to cool as you ready everything else.
Preheat oven to 350 degrees. Line a 9x13 casserole pan with parchment paper and apply nonstick spray. Melt the butter and let it cool a few minutes.
In a large bowl, whisk together the oats, flour, sugar, baking soda and salt. Add the butter and eggs and stir until just combined.
Press half of the oat mixture into the prepared baking dish. [Handy tip: use a sheet of wax paper and a heavy glass to compress the layer.] Evenly spread the fig mixture to the edges.
Use your hands to compress the remaining dough into small discs and pieces, and set this on top as evenly as you can. Gently compress it again.
Bake for about 30 minutes, or until lightly browned at edges. Completely cool on wire rack.
OM NOM NOM!