Chewy Blueberry Almond Granola Bars

Over medium-low heat, melt 2 teaspoons coconut oil in a medium skillet and toast oats for 4–5 minutes, stirring frequently. Roughly chop almonds.

In a large bowl, combine oats, puffed cereal, almonds, blueberries, vanilla, salt, flax meal, remaining coconut oil, almond butter, honey and caramel sauce. Mix to combine.

Cover an 8×8 inch baking dish with parchment paper or plastic wrap. Spray with cooking spray. Transfer mixture to the dish and press it to pack it tightly. Refrigerate for 1 hour.

Cut into 8 bars. Keep refrigerated for up to 10 days.