Directions

1. In a medium saucepan, heat 2 cups frozen blueberries, sugar, and lemon juice over medium-heat. Stir frequently and cook until berries have released their juices. Stir in the chia seeds (taking care to break up any clumps). Continue to cook until the mixture has thickened and the berries have broken down. Add 1/2 cup of fresh or frozen berries and continue cooking until berries are heated through. Remove from heat and set aside.

1. Pulse granola in a food processor until the texture has evened slightly (at least 1/2 of the granola should be similar in texture to coarse flour).
2. In a medium-sized bowl, cream together sugar and coconut oil. Mix in the water. Add the granola, flour, salt, and lemon zest. Mix well. The mixture should hold together when pinched - add a touch more water if needed. Set aside.

1. Pulse granola in a food processor until the texture has evened out slightly (no large chunks of granola).
2. Cream together the sugar and coconut oil. Mix in the water. Add granola, flour, and salt. Mix with your hands, making sure to encourage random sized bits of streusel.

1. Preheat oven to 350F.
2. Line an 8x8 pan with parchment paper. Press the crust mixture firmly into the pan.
3. Top the crust with an even layer of blueberry mixture.
4. Top the crust with a thick layer of streusel.
5. Bake for 30-40 minutes or until the streusel is just barely golden brown. Cool and slice into 12-16 bars.