Preheat oven to 350 degrees F (176 C) and grease a 2-quart (or similar size) baking dish with coconut oil (or vegan butter).
Prepare flax eggs in a medium-size mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
While the oven is preheating (and isn't quite at 350), add shredded coconut to a bare baking sheet and bake until just slightly golden brown - about 3-4 minutes. Watch carefully as it browns quickly. Set aside.
To a large mixing bowl, add oats, almonds, half of the toasted coconut (reserve the rest for serving), dried fruit, coconut sugar, and salt. Stir to combine.
Add maple syrup and non-dairy milk to the flax eggs and whisk thoroughly to combine. While whisking, pour in the coconut oil and whisk thoroughly to combine. (NOTE: If the mixture gets clumpy, microwave for 10-20 seconds to re-melt coconut oil. However, it will melt in the oven while baking so it's not a big concern.) Add wet to dry and mix.
Pour oatmeal into prepared dish and bake for 37-40 minutes, or until slightly golden brown and firm in the middle. Then increase heat to 400 degrees F (204 C) and bake 5-8 minutes more to brown the edges and crisp the top.
Serve warm with desired toppings, such as coconut whipped cream (or coconut milk or almond milk), extra toasted coconut, and fruit. Best when fresh, though leftovers keep covered in the refrigerator 2-3 days. Reheat in a 350 degree oven, or the microwave.
*Recipe adapted from Real Simple. *Nutrition information is a rough estimate calculated without additional toppings. *For information on freezing, see this resource.