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1
Preheat oven to 375u00b0F. Line a baking sheet with parchment paper and spread blueberries on baking sheet. Place in oven for 25-30 minutes, or until blueberries shrink. Remove from oven and cool completely.
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2
Reduce oven temperature to 350u00b0F. Spread oats and coconut flakes on baking sheet and toast in oven for 5-7 minutes, or until lightly golden. Remove from oven and let cool.
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3
Prepare a 10 x 15 inch (or 9 x 13 inch) pan with parchment paper, making sure there is enough paper to overhang the edges. Set aside.
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4
In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
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5
Add coconut oil, coconut sugar, and honey to a mixing bowl. Cook 15 minutes.
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6
Pour mixture over dry ingredients and mix thoroughly, making sure everything gets coated. Gently fold in dried blueberries.
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7
Transfer mixture to prepared pan and press down firmly with a rubber spatula. Cover with plastic wrap and refrigerate for 11/2 to 2 hours.
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8
Once mixture has set, use overhanging parchment paper to remove from pan. Slice into 12 bars.
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9
To make the Greek Yogurt glaze (optional), whisk together all ingredients in a medium-sized bowl until well combined. Drizzle bars with yogurt glaze.
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10
Store bars in the refrigerator for up to 1 week.
