Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, combine the rolled oats, brown rice krispies, shredded coconut, chopped almonds, chia seeds, and salt. Stir well to evenly distribute the ingredients.
In a separate microwave-safe bowl, combine the peanut butter, honey, and vanilla. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and pourable.
Pour the peanut butter mixture over the dry ingredients. Mix thoroughly using a rubber spatula until all the dry ingredients are evenly coated with the wet mixture.
Fold in the dried blueberries until they are evenly distributed throughout the mixture.
Transfer the mixture to the prepared baking dish. Press it down firmly and evenly with the spatula to ensure the bars hold together well.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool in the pan for about 10 minutes.
While the base is cooling, combine the water and gelatin in a small bowl. Let it sit for a few minutes to bloom. Then, in another bowl, mix the Greek yogurt, honey, and a pinch of salt together until smooth. Stir in the bloomed gelatin and vanilla extract until well combined.
Once the base has cooled slightly, spread the yogurt mixture over the top evenly. Sift powdered sugar over the yogurt layer to create a sweet topping.
Refrigerate the bars for at least 2 hours or until firm. Once set, use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles, and enjoy!
