Heat oven to 350°. Combine the oats, coconut, flaxseed meal, salt, pecans and blueberries. Stir in the bananas, chia seeds, lemon zest, coconut oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of the mixture into a 2½-inch round cookie cutter onto a baking sheet covered with parchment paper. Continue with remaining mixture.

Bake for 25 minutes or until fragrant and golden.