Preheat oven to 350 degrees Fahrenheit. Grease two baking sheets with nonstick cooking spray.

Combine oats, flaxseed meal, white whole-wheat flour, and baking powder.

Add honey, vanilla, eggs, oil, and almond milk. Mix until well combined (the dough should be firm and not too wet).

Wrap or cover the dough and place in the refrigerator for 15 minutes.

Meanwhile, prepare the filling. Combine blueberries, lemon juice and stevia.

Remove dough from fridge. Divide in two. Flour a surface to work with the dough. Roll each piece out into a 10- by 12-inch rectangle. Cut each rectangle lengthwise into thirds using a sharp knife. Spoon berry mixture down the center of each piece. Carefully fold one length of the dough over the filling and then the other, gently pinching to seal closed.

Transfer the dough strips to the prepared baking sheets, seam side down. Cut each strip into three bars and place one inch apart. Bake for 15 minutes. Let cool. Store in an airtight container, refrigerator, or freezer.