Preheat oven to 350 F. Line a 9x9 inch square pan with parchment paperIn a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using. in a small pot melt together the honey and coconut oil over medium heat. Bring to a boil. Boil 30 seconds. Remove from the heat. Stir in the vanilla. Pour over the oats. Mix well to coat. Dump the oats into the prepared pan. Using the back of a 1/2 cup measuring spoon, firmly press the mix into an even layer, really packing it tight. Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into the bars.To make the glaze. Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using. Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don't let them really dry. Store in an air-tight container.