Preheat your oven to 350°F (175°C).

Toast the oats and nuts by spreading them evenly on a baking sheet and baking for 8–10 minutes, stirring halfway through. Let cool completely.

In a mixing bowl, combine Greek yogurt, honey, vanilla extract, and lemon zest. Stir gently until smooth.

Add the cooled oats and nuts, chia seeds, flaxseed meal (if using), and salt. Fold gently to keep the mixture light and airy.

Carefully fold in the fresh berries without crushing them.

Line an 8×8 inch (20×20 cm) pan with parchment paper. Pour the mixture into the pan and spread evenly.

Refrigerate for at least 4 hours or preferably overnight to let the bars set.

Once set, lift the parchment paper to remove the block and slice into 8 to 10 bars.

Store bars in an airtight container in the refrigerator for up to 4 days or freeze individually for up to 2 months.