Preheat oven to 350. Combine the first three ingredients (blueberries, lemon juice, and coconut sugar) in a bowl. Make sure the blueberries are coated thoroughly.
In a separate bowl, combine the oats, almond meal, coconut oil, pecans, maple syrup, cinnamon, and salt for the topping.
Spoon the blueberry mixture into two ramekins and top with the oatmeal topping.
Bake for 20-25 minutes, until tops are browned. Serve with vanilla ice cream!
Recipe Notes
For the non-health nuts, the following substitutions will work 1:1- white flour for almond meal, butter for coconut oil, and brown sugar for coconut sugar.