Start by preheating your oven to 350°F (175°C). This is crucial. A properly heated oven ensures your bars bake evenly and achieve that nice golden-brown color. While the oven warms up, gather your mixing bowls and prepare for the next steps.

In a large bowl, combine your Spectrum shortening, agave syrup, and sugars. Beat them together until they're well blended. This should take about two minutes. Now, add the vanilla extract, lemon juice, and egg. Mix these thoroughly until you have a smooth consistency.

In a separate bowl, whisk together the dry ingredients: xanthan gum, baking soda, salt, cinnamon, nutmeg, and cornstarch. Mixing them independently ensures they distribute evenly into the wet mixture.

Gradually add the dry ingredients to the wet mixture. Fold them together gently until you see no dry spots. Be careful not to overmix; just enough to combine.

Next, add in your gluten-free oats, blueberries, sliced almonds, and shredded coconut. This is where the bars get their personality. Fold these ingredients into the mixture, ensuring everything is well-coated.

Grease a 9 x 9-inch baking dish or line it with parchment paper. This helps prevent sticking and makes cleanup easier.

Spread your mixture evenly in the baking dish. Bake for 20-25 minutes until the edges turn golden and a toothpick inserted into the center comes out clean.

Let the bars cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely. Once cool, slice them into squares or bars.