Soak flaxseed and water mixture for 5 minutes to thicken.

Pulse 1 cup of oats in a food processor until finely ground. Combine ground oat flour, remaining whole oats, flax/water mixture, coconut oil, monk fruit sweetener, vanilla extract and salt in a medium mixing bowl. Mixture should be moist and stick together when squeezed.

Press 1 ½ cups of oat mixture into the bottom of a loaf pan with parchment paper overlapping sides.

Combine blueberries, monk fruit sweetener and cornstarch in a separate bowl. Lightly mash blueberries to release juice and stir to coat blueberries in sweetener and cornstarch.

Pour blueberries over oat crust. Sprinkle remaining oat mixture over blueberries. Press crumble to adhere to the blueberry layer. Bake for 35-40 minutes. Cool completely at room temperature before slicing into 8 small bars.

Add 2 bars to large compartments of 4 white meal prep containers. Divide yogurt and kiwi between remaining smaller compartments.