Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Start with the filling, by placing blueberries, lemon juice, and rosemary into a pot and heat over medium heat for about 15 minutes. Stir every so often.

Add 1-2 tablespoons of honey at the end to bring up the sweetness a bit.

Make the dough by adding whole wheat flour, oats, flax seeds and baking powder to a food processor.

Mix until everything is broken down and well combined.

In a separate bowl, whisk together 2 tablespoons honey, vanilla, egg and coconut oil.

Pour the liquid mixture into the food processor and pulse until it starts to come together and form a ball. Add 1-2 tablespoons of milk as needed to moisten and make the ball form.

Place dough on a piece of wax or parchment paper and roll out into a 10x12 inch rectangle.

Cut into thirds with a knife.

Spoon blueberry filling onto the dough down the middle of each section.

Fold on side to the center of the section lengthwise. Then fold the other side on top of that one and gently press to seal.

Cut each section into 1-2 inch pieces and place onto a baking sheet, seam side down.

Sprinkle each bar with raw sugar.

Bake the bars for 12-15 minutes.