Blueberry Granola Bars

• 1 cup Blueberries
• 2 cups Quick Cooking Oats
• 1/2 cups Unsweetened Coconut Flakes
• 1-3/4 cup Crispy Brown Rice Cereal
• 3 Tablespoons Flaxseed Meal
• 1 Tablespoon Chia Seeds
• 1/2 teaspoons Salt
• 4 Tablespoons Coconut Oil
• 1/4 cups Coconut Sugar
• 1/3 cups Honey
• FOR THE GREEK YOGURT GLAZE (optional):
• 1/4 cups Greek Yogurt
• 1 Tablespoon Coconut Oil, Melted And Slightly Cooled
• 1 cup Powdered Sugar

1. Preheat oven to 375u0b0F. 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.
2. Reduce oven temperature to 350u0b0F. 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.
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.
4. In a large mixing bowl, combine toasted oats, coconut flakes, crispy rice cereal, flaxseed meal, chia seeds, and salt.
5. Add coconut oil, coconut sugar, and honey to a mixing bowl. Cook 15 minutes.
6. Pour mixture over dry ingredients and mix thoroughly, making sure everything gets coated. Gently fold in dried blueberries.
7. Transfer mixture to prepared pan and press down firmly with a rubber spatula. Cover with plastic wrap and refrigerate for 11/2 to 2 hours.
8. Once mixture has set, use overhanging parchment paper to remove from pan. Slice into 12 bars.
9. To make the Greek Yogurt glaze (optional), whisk together all ingredients in a medium-sized bowl until well combined. Drizzle bars with yogurt glaze.
10. Store bars in the refrigerator for up to 1 week.

blueberries, oats, unsweetened coconut flakes, cereal, chia seeds, salt, coconut oil, ubc, honey, greek yogurt, ubc, coconut oil, powdered sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-granola-bars-3/ (may not work)