In a medium sauce pan over medium heat, saute the strawberries and rhubarb with 1 tsp coconut sugar and 1/8 tsp cinnamon for approximately 4 minutes. Rhubarb and strawberries should soften and be warm. Remove from heat.
Prepare 4 one cup ramekins, or a 9x9 baking dish with coconut oil or non-stick spray. Even divide the strawberry rhubarb mixture into the bottom of each ramekin.
In a large mixing bowl, combine the remaining ingredients: rolled oats through Silk creamer. Stir until combined. Then, evenly divide the cobbler mixture on top of the berries in each ramekin.
Place the ramekins on a baking sheet and bake for 30 minutes.
Serve hot --- on its own, or with a scoop of vegan So Delicious ice cream!