In a sauce pan warm combine coconut milk, water, rolled oats, vanilla and cinnamon on medium heat. Stir consistently until mixture becomes thick and begins to bubble, about 6 minutes.
Fold in blueberries and cook for an additional 2 minutes, until oats are cooked through.
Transfer oatmeal to a rectangular baking dish, ensuring it is evenly distributed. Allow to cool at room temperature, then refrigerate for 30 minutes or overnight.
Meanwhile, in a small bowl combine berries, lemon juice and sugar. Toss to combine and set aside.
Remove cold oatmeal from fridge. Using a round cookie cutter, cut out 4-6 rounds of oatmeal.
In a pan on medium heat, add coconut oil.
Once melted and hot, add oatmeal rounds. Cook for 3-4 minutes, or until a crisp skin forms, then flip and repeat.
To plate, place a crisp round of oatmeal on a plate and top with a spoonful of berries. Serve hot.