- In a food processor, grind the almonds, macadamia nuts, and flaxseeds separately until finely ground.
- Tip the nuts and seeds into a saucepan. Add the shredded coconut, almond milk, stevia, vanilla extract and sea salt. Stir to combine and cook over a medium heat, stirring frequently until thick (around 7-10 minutes).
- While the oatmeal is cooking, place the blueberries in a small saucepan with a couple of tablespoons of water. Cook over a medium heat until blueberries have broken down and turned into a jelly.
- To serve, divide the oatmeal between two bowls and top with the blueberry jam, if you like. Sprinkle with cinnamon and enjoy!