Work Week Lunch

0 Soak flaxseed and water mixture together in a small bowl to thicken.
1 Pulse one cup of oats in a food processor until finely ground. 
2 Transfer the ground oats to a medium bowl and combine with the remaining 1 cup oats, flax-water mixture, coconut oil, sugar, vanilla extract, and salt. The dough should be moist and stick together when squeezed or clumped together. 
3 Press 1 1/2 cups of oat mixture into the bottom of a loaf pan with parchment paper that's overlapping/hanging off the sides. 
4 Combine the blueberries, sugar, lemon zest and cornstarch in a separate medium bowl. Lightly mash the blueberries to release their juices. Stir to combine everything. 
5 Pour the blueberry mixture over the oat crust in the pan. Sprinkle the remaining oat mixture on top. Press the crumble topping gently into the blueberry layer. Bake for 35-40 minutes. Cool completely at room temperature before slicing into 8 small bars. 
6 Add 2 bars to large compartments of a meal prep container. Divide the yogurt and kiwi among the four containers in smaller compartments. Store in the fridge until ready to eat, up to 4 days.