Cut off the stems of the dried figs and place them into a saucepan along with the cold water. Allow the figs to soak for 15 minutes and then add the honey, salt, and orange zest. Bring to a boil then reduce to a simmer and cook for 30 minutes. Set aside to cool for about 15 minutes and then transfer to a food processor to puree into a paste.
Next preheat the oven to 350°F and then line a 9 x 9” square baking dish with parchment paper. Combine the dry ingredients (oat flour, oats, walnuts, salt, baking soda, cinnamon and ground chia seed) in a bowl and then set aside.
In a separate large bowl, combine the wet ingredients (honey, vanilla extract, apple sauce 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 with 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 your hands. Lay it on top of the base layer in the baking dish and press until it forms a smooth middle layer. Lastly spoon the rest of the oatmeal batter on top and smooth down as evenly as possible.
Bake in the oven for 30 minutes until the edges are light golden brown. Remove from the oven and allow to cool for several hours. This will assure they hold together properly. Store in an airtight container in the refrigerator for up to 3 days.
*You can make your own oat flour by grinding 2 cups oats Be sure to use certified gluten-free products for allergies