Step 1

Preheat oven to 375 degrees F. 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.

Step 2

Set oven temperature to 350 degrees F. 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.

Step 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.

Step 4

In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.

Step 5

In a small sauce pan over medium-low heat, bring coconut oil, coconut sugar, and honey to a boil. Reduce heat to low and simmer until sugar dissolves, about 3-5 minutes.

Step 6

Pour sugar and honey mixture over dry ingredients and mix thoroughly, making sure everything gets coated.

Step 7

Gently fold in dried blueberries.

Step 8

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.

Step 9

Once the mixture has set, use the overhanging parchment paper to remove from pan. Slice into 12 bars.

Step 10

To make the Greek Yogurt Glaze (optional), whisk together all ingredients in a medium sized bowl until well combined. Drizzle the bars with yogurt glaze.

Step 11

Store bars in the refrigerator for up to 1 week.