(14 to 16 units)
Preheat the oven to 280°F.
Put the blueberries in an oven tray and bake for 35 minutes or until they are a bit dry. Take out and allow to cool.
Mix the popped quinoa, oatmeal, chia seeds and grated coconut in a bowl.
Put the peanut butter and agave syrup in a pot. Heat for around 5 to 6 minutes over medium heat. Add the quinoa mixture and stir well, then add blueberries and mix.
Put the mixture in an oven tray or loaf pan (8×10 inches approximately) over some parchment paper, spread the batter and press. Refrigerate for 2 to 3 hours.
Unmold and cut into bars in the size you prefer.