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In a shallow bowl, whisk together ½ cup flour, ⅓ cup oats, ¼ cup brown sugar, and ¼ teaspoon salt. Using a pastry cutter or two knives, cut in 5 Tablespoons cold butter until mixture is crumbly. Stir in ½ cup figs and ⅓ cup almonds. Set aside.
Preheat oven to 350F degrees. Lightly grease and flour a 9-inch square baking or cake pan.
In the work bowl of a food processor, place 1 ½ cups flour, ¾ cup oats, 2 teaspoons baking powder, and ½ teaspoon salt; pulse until oats are ground, 7 to 8 times.
In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup butter and ¾ cup sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla and ½ teaspoon almond extracts.
With mixer on low speed, gradually add flour mixture to butter mixture alternately with ¾ cup yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in 2 cups figs. Spread batter in prepared pan. Top with Oatmeal Almond Streusel (Yes, I use all of it).
Bake until golden brown and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 20 minutes. Serve warm or at room temperature.