Preheat your oven to 375 degrees Fahrenheit and lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides).
In a small bowl, add the flaxseed meal and water together to a bowl, stirring and letting it set + thicken for 5 minutes; This makes the 'flax eggs'.
In a large bowl, whisk together the flour, rolled oats, baking powder, cinnamon, and salt until combined.
Add in the flax eggs, coconut oil, almond butter, vanilla, Agave, and milk to the dry ingredients, stirring everything together using a rubber spatula until combined and moist, but thick enough to have scoop. NOTE: If too dry, add additional milk, 1 Tbsp at a time. Fold in blueberries, setting aside 1/4 cup for the top.
Scoop batter in the prepared loaf pan (evenly spreading it out), add the remaining blueberries to the top (lightly pressing them in), and sprinkle a bit of oats, and bake it for 55-60 minutes, or until the centers come out clean once tested using a toothpick.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
Slice and enjoy!
To serve, slice, top with almond butter (optional) and enjoy.