Preheat oven to 180°C.
In a large bowl, add oats, flour, coconut palm sugar, baking powder, cinnamon and salt. Using a spatula, mix well.
Add egg, coconut oil and apple sauce and continue to mix well until all incorporated.
Line a square 20cm x 20cm baking tray with baking paper and lightly cover with oil spray.
In a medium bowl, add blueberries, rice malt syrup, lemon zest, corn flour and vanilla extract. Stir well with spatula.
Place 3/4 of the dough in prepared baking dish, flatten using your hands or back of a spoon.
Spread filling over the top evenly followed by ¾ of the seeds. With the remaining dough, rub between finger tips and crumble all over the filling, finishing by scattering the seeds.
Bake for 45 minutes.
Remove from the oven and let cool completely before slicing into 16 squares.
Store in fridge for up top 3 days in airtight container. Can freeze for up to 3 months.