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.