Warm your oven to 325° F and spread the rolled oats and pumpkin seeds on a baking sheet. Toast them for about 12 to 15 minutes, stirring once or twice until they smell nutty and are lightly golden brown. Keep a close eye so they don’t overcook.
Line a 9x13 pan with parchment paper or plastic wrap for easy removal later.
Transfer the toasted oats and pumpkin seeds into a large bowl and mix in the puffed rice cereal, dried blueberries, sea salt, and matcha powder until everything is evenly distributed.
In a small pot, gently heat the honey (or brown rice syrup), tahini, coconut oil, and vanilla over medium heat until the mixture is smooth and combined.
Pour this warm liquid over the dry ingredients and stir quickly to coat all pieces thoroughly before it sets.
Press the mixture firmly and evenly into the prepared pan using the back of a spatula or your hands.
Place the pan in the refrigerator for about an hour to let the bars firm up.
Once chilled and set, cut into your preferred size squares or rectangles.
Keep them wrapped and refrigerated to maintain freshness, although they’re fine to carry without chilling when you’re on the move.
