Preheat the oven to 325°F.

In a large bowl, combine rolled oats, sliced almonds, coconut chips, pumpkin seeds, black sesame seeds, white sesame seeds, salt, and 1 1/2 tablespoons matcha powder.

In a separate saucepan, warm maple syrup, olive oil, and light brown sugar over low heat until sugar is dissolved.

Pour the warm syrup mixture over the oat mixture and mix well, adding more salt to taste if desired.

Spread the mixture in a single layer on a lined baking sheet.

Bake for 35-40 minutes, stirring every 10 minutes, until lightly golden brown.

Remove from oven and stir in freeze-dried blueberries and remaining matcha powder (to taste).

Cool completely to room temperature before storing.

Serve with yogurt, a drizzle of buckwheat honey, and a dusting of matcha powder.