preheat oven to 350* F and lightly grease a 9x9 or 10-inch round baking dish with coconut oil.
mix oats, 1/3 cup almonds, 1/4 cup almond meal flour, ground flaxseeds, chia seeds, cinnamon, baking powder, ginger, and salt together in a large bowl.
place rhubarb, 1 1/3 cups of the berries, 2 tablespoons of almond meal flour, 1 teaspoon raw honey, ½ tablespoons chia seeds, and 1-4 liquid stevia drops in baking dish.
evenly spread the dry ingredients overtop the berry mixture.
whisk the milk, well-mashed banana, maple syrup, melted coconut oil, and vanilla extract together.
pour the wet mixture over the oats, hit/drop the baking dish [carefully] on the counter 1-2 times.
poke the top surface all around with a fork so the wet mixture penetrates through. do not stir.
top with remaining chopped almonds and berries.
bake for 35-45 minutes, until golden brown and the surface is set [not mushy]. bake closer to the 35 minutes for gooier consistency.
remove from oven and let sit for 5-8 minutes before serving. bake will firm a bit as it sits.
serve with non-dairy milk of choice, almonds, fresh berries, and maple syrup if desired. serve with non-dairy ice cream of choice [raw ice cream company cinnamon vanilla or coconut bliss, etc].