Preheat your oven to 350 °F.

To prepare the blueberry filling:

1. Combine blueberries, sugar, flour, lemon juice and zest, and water in a medium sauce pan.
2. Stir over medium heat until the berries begin to pop and the mixture thickens.
3. Remove from heat and set aside.

To prepare the crust/crumble:

1. Spread the oats, almonds, and sesame seeds across a parchment-lined rimmed baking sheet. Place in the 350 °F oven and toast the mixture for 15 minutes, tossing occasionally.
2. Meanwhile, combine the flour, brown sugar, cinnamon, salt, and baking soda in a large bowl. Mix well.
3. Cut the butter and shortening into the flour mixture until the fat is evenly distributed. (I used a heavy fork.)
4. Add the toasted oats, almonds, and sesame seeds to the bowl and continue the cutting action — you should succeed in crushing most of the almond slivers — until well mixed. (Note: you may want to let the oat mixture cool completely before adding it, but I added it after resting just a few minutes without issue.)
5. Add the beaten egg and water to the bowl and stir/cut to integrate it. The mixture should be damp and stick together when pressed.

To bake the breakfast bars:

1. Line an 8x8 baking dish/pan with parchment.
2. Dump about ¾ of the crust/crumble mixture into the pan and press (just reuse that cutting fork) into the bottom at a uniform thickness.
3. Pour the blueberry filling on top of the crush and gently spread it to cover the crust completely.
4. With your fingertips drop the remaining crust/crumble across the top of the filling.
5. Bake at 350 °F for 30 minutes, or until the crumble topping is golden-brown.
6. Do not remove from the baking dish/pan — cool on the counter for 45 minutes before tranferring to the refrigerator to cool another hour or two.

For service:

1. Lift the parchment out of the baking dish/pan and place on solid surface. Fold down the edges of the parchment.
2. Cut into 12 to 16 bars.
3. Refrigerate any uneaten bars.