Line an 8x8-inch baking dish with parchment paper and set aside. In a large microwave-safe bowl, combine the brown rice syrup and almond butter. Microwave for 30 seconds until the almond butter melts, then stir together.

Add the ½ tsp vanilla, ¼ tsp salt, 3 cups brown rice cereal, ½ cup chopped almonds, ½ cup dried blueberries, lemon zest, and ¼ cup protein powder (or flax). Stir until well combined.

Transfer the mixture to the baking dish and cover with another piece of parchment paper. Using your hands, firmly press it down until even (the firmer you press, the better they hold together). Refrigerate to set for a few hours.

Meanwhile, make the glaze: open the refrigerated can of coconut milk and scoop the solidified cream into a medium bowl. Add the lemon juice, 1 tsp vanilla, and 2 tsp maple syrup, then stir until liquid (let it sit at room temperature about 10 minutes if needed). Whisk in the arrowroot powder until dissolved. Refrigerate at least 1 hour to set.

Once the bars are set, lift them out using the parchment paper and place on a cutting surface. Cut into 12 separate bars.

Transfer the glaze to a plastic baggie, snip off one corner, and gently pipe it onto each bar. Refrigerate again to set. Store in an airtight container in the refrigerator for up to 3 days.