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.
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.
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.
In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
Add coconut oil, coconut sugar, and honey to a mixing bowl. Cook 15 mins / Varoma / sp 2.
Pour mixture over dry ingredients and mix thoroughly, making sure everything gets coated.
Gently fold in dried blueberries.
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 the mixture has set, use the overhanging parchment paper to remove from pan. Slice into 12 bars.
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.
Store bars in the refrigerator for up to 1 week.