Preheat the oven to 350 degrees F (180 degrees C). Spray 13”x 9" pan with coconut oil cooking spray or other non stick spray.
Add Oats (3/4 cup) to NutriBullet or food processor and process until they reach a fine flour consistency.
Add the processed oats, Oat Flour (1 cup), cooled Quinoa (1 cup), Baking Powder (1 teaspoon), Ground Cinnamon (1 teaspoon), and Vital Protein Marine Collagen (1/3 cup) to large bowl, stir until well blended.
To the bowl of your food processor, add Medjool Dates (7), Maple Syrup (1/4 cup), Banana (1), and Coconut Oil (1 tablespoon), process until smooth consistency, approx 10-20 seconds.
Add Lemon Juice (to taste), Vanilla Extract (1 teaspoon), and Egg (2). Process another 5-10 seconds.
Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in Fresh Blueberries (1 1/2 cup) and Chopped Pecans (1/4 cup).
Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
Store in an airtight container for 3-5 days or freeze for 1 month.