Preheat the oven to 375 degrees F.
In a small bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until combined and set aside.
In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
Divide the fruit mixture between two oven-safe 7 ounce ramekins. Then add the oat mixture on top.
Bake 25 minutes until the edges start to bubble and the topping is slightly crispy.
Let stand 10 minutes before serving.
(Optional) Top each serving with a scoop of vanilla non-dairy ice cream, if desired.