Blueberry Granola Bars

Preheat oven to 375ºF. 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.

Reduce oven temperature to 350ºF. 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 minutes.

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 1½ to 2 hours.

Once mixture has set, use 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 bars with yogurt glaze.

Store bars in the refrigerator for up to 1 week.