Preheat the oven to 175 C. Place three, shallow 4" oven-safe dishes (see notes) on a baking tray, lined with a silicone mat to catch any overflowing juices. Alternately, use a 6" round dish if you don't want to make individual portions.<br></br>

In a mixing bowl, combine the oats, almonds, salt and cinnamon. Stir well, then add the olive oil and honey. Mix thoroughly till the oats are properly moistened.<br></br>

Now tip the frozen blueberries into a small bowl, sprinkle the arrowroot starch over them and stir to evenly disperse it across the berries.<br></br>

Divide the berries among the dishes equally, then top with the oats mixture. Press down lightly on the topping.<br></br>

Bake for 25 to 30 minutes or until the topping is browned and the blueberry juices are bubbling. If needed, give the topping a light stir to make sure the oats are getting evenly browned.<br></br>

Once baked, allow the crisp to rest for 10 minutes, then either serve warm with toppings of your choice, or let it cool completely to room temperature, then refrigerate for 1 to 2 days. The oats will soften as they absorb the juices, though the crisp should keep for a few more days in the fridge as well. Happy baking!