Preheat your oven to 375 degrees F and spray an 8x8in baking dish with non-stick spray. Set aside.
In a large bowl, whisk together the oats, brown sugar, ground flaxseed, baking powder, pumpkin pie spice, ground cinnamon, nutmeg and salt. Set aside.
In another large bowl, whisk together the applesauce, pumpkin puree, almond milk, egg, butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together until just moistened.
Very gently and carefully, fold in the blueberries.
Bake the oatmeal for 25-30 minutes or until it has puffed up just a bit and is golden brown on top.
Remove from heat and let stand for 2-3 minutes.
Serve immediately with almond milk, coconut milk, or Greek yogurt.