Line a 9x13 square Pyrex pan with wax or parchment paper.

In a large bowl combine the oats, rice cereal, coconut, almonds, and salt. Mix together.

In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.

Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.

Make the Greek yogurt coating. In a small bowl, whisk together the yogurt and water. Start with about 2 tablespoons water and continue to add water as needed until you have a thick, but pourable, coating.

Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bar into the yogurt and allow any excess to drip off. Place bars back into the freezer for 1-2 hours and until yogurt coating has hardened. Bars are best when kept in the freezer.

Preheat oven to 325°F.

Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.

Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.