In a small bowl, mix oat flour, rolled oats, coconut sugar, cinnamon, and coconut oil or butter. Stir until the mixture resembles coarse crumbs. Set aside to allow flavors to meld.

In a high-speed blender, combine frozen blueberries, banana, yogurt, almond butter, non-dairy milk, gluten-free oats, vanilla extract, and cinnamon. Blend until smooth and creamy; adjust consistency with more liquid as needed.

Pour the smoothie into a glass and generously top it with the prepared crumble mixture. Serve immediately for the best crunchiness!