Preheat your oven to 350°F, and spread pecans evenly on a baking sheet. Toast for 7-10 minutes, or until pecans are fragrant and turning a light brown.
Next, bring blueberries to a simmer in a small pot on medium-high with the lid on. When they have thawed, take the lid off and simmer them on medium for about 10 more minutes.
For the oatmeal, bring soy milk and water to a boil, then add in the rolled oats and turn the heat down to low-medium.
Mash the banana, and mix it into the cooking oats along with the maple syrup, cinnamon, raisins, and ground flaxseed.
Turn the heat down to low, and keep oats on a low simmer for another 7-8 minutes until they reach your desired consistency, stirring occasionally. Then, cover the pot and set it aside.
Once blueberries and pecans are done, divide oatmeal into 2 bowls, top with blueberries, crumbled pecans, and coconut yogurt. Serve immediately, or keep everything separate if you are prepping ahead of time. Let everything fully cool before storing in the fridge.