Prepare an 8x8-inch baking pan by spraying with cooking spray and lining the bottom with wax paper with overhang on two sides.

In a large bowl, combine the dry ingredients: rice cereal, oats, flaxseed meal, flaxseeds, blueberries and pine nuts.

In another smaller bowl, combine the honey, agave sweetener and almond butter. Heat this mixture up either in the microwave (30 seconds at a time, stirring in between) or on the stove just until the mixture is smooth and you can stir everything together easily. Stir in the vanilla extract.

Add this mixture to the dry ingredients and stir with a wooden spoon. You may need to use your hand to make sure all the ingredients are incorporated completely. Press the mixture onto the prepared baking sheet and make sure to really press down. I lined the top with wax paper and used the bottom of a glass to press down. Cool on a wire rack (if your liquid mixture was pretty hot) then refrigerate for at least a half hour to help the bars set. I cut mine in 8 1x2-inch bars. Wrap the bars in plastic wrap and store in the refrigerator.