Preheat oven to 325°F.

In a large saucepan, bring the milk to a simmer over medium heat.

Stir the flaxseed meal, blueberries and dates into the milk. Remove from heat and set aside until cool.

In a food processor or blender, grind the cereal flakes into a fine flour. Add chopped walnuts and pulse until the mixture is finely ground.

Add the cooled milk mixture, vanilla, maple syrup and salt to the food processor or blender. Pulse until incorporated and then blend until well combined.

Using a tablespoon, scoop spoonfuls onto a lined sheet pan.

Bake for 23-25 minutes. Allow to cool for about 10 minutes before enjoying.