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1
If using fresh blueberries:
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2
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 the blueberries shrink. Remove from oven and cool completely.
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3
Set 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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4
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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5
In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
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6
In a small sauce pan over medium-low heat, bring coconut oil, brown sugar, and honey to a boil. Reduce heat to low and simmer until sugar dissolves, about 3-5 minutes. Pour sugar and honey 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 1 1/2 to 2 hours. Once mixture has set, use the overhanging parchment paper to remove from pan. Slice into 12 bars.
