If using fresh blueberries, preheat oven to 175 degrees Celsius. Line a baking tray with baking paper and spread the blueberries evenly on the lined tray. Roast for 30-40 minutes, or until the berries burst and shrink. Remove from oven and let cool.
Line a square or rectangle baking tin with baking paper.
Mix together the granola and now dried blueberries. Add honey and mix gently until well-combined. The mixture should be quite sticky so add more honey if needed.
Firmly flatten the mix into the baking pan and place in the freezer for at least 2 hours.
Combine the Greek yoghurt and vanilla essence. Spread the mix evenly over the frozen granola bar. Place the baking tin back into the freezer for at least another 2 hours.
Once completely frozen, sprinkle with shredded coconut for decoration and slice the bar into 4cm by 4cm squares.
Store in the freezer.
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