Line 9-inch baking pan with enough parchment paper to overhang edges; set aside. In a small saucepan, heat peanut butter, honey and coconut oil over medium heat; cook for 3 to 5 minutes or until smooth and melted. Stir in vanilla.
In a large bowl, toss together rice cereal and peanut butter mixture until well coated. Fold in almonds and blueberries.
Press into prepared pan; refrigerate for 1 to 2 hours, or until set. Cut into bars.