Blueberry-Cinnamon Granola Bars

Instructions

• Cover blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

• Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 min. Stir in crispy rice cereal and flaxseeds. Set aside.

• Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.

• Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hr. Cut into bars. Keeps well refrigerated in a zip-top bag for up to 1 week. Let stand at room temperature for 5 min before serving.