Preheat the oven to 350°F and grease an 8" x 8" or 9" x 9" baking dish.

In a large bowl, combine 2 cups gluten-free rolled oats, 1/4 cup coconut sugar or granulated cane sugar, 1 tsp baking powder, 1/4 tsp sea salt, and 2 tsp ground cinnamon. Stir to blend evenly.

In a separate bowl, whisk together 2 1/2 cups full-fat canned coconut milk or non-dairy milk of choice and 2 large eggs until well combined.

Pour the wet mixture into the dry mixture and stir until evenly combined. If making the baked oatmeal ahead of time, cover the mixing bowl and refrigerate until ready to bake.

Stir into the combined batter: 1 cup blueberries, 1 banana (sliced), 1/4 cup unsweetened shredded coconut, 1/3 cup raisins, and 1/3 cup chocolate chips.

Add 1/4 cup almond butter by dropping spoonfuls over the batter and gently folding or swirling a few times so the almond butter is distributed (it may remain in streaks).

Transfer the batter to the prepared baking dish and smooth the top with a spatula.

Bake for 40 to 55 minutes, until the edges are golden brown and the center is set (a toothpick or knife inserted near the center should come out mostly clean).

Let cool for 10–15 minutes, then slice into squares. Serve warm topped with coconut whipped cream and drizzle with batch Paleo Salted Caramel if desired.