In food processor, puree oat groats flour, almond butter, almond milk, stevia, ginger, and cinnamon till creamy (If it’s too thick or thin, add either more almond milk or more oat groat flour). Set on wax paper in pop tart-shaped rectangles (make sure they are all thin-layered). Once they feel a little more firm, spoon fruit jelly onto every other one and then place one on top of the other to cover jelly. Fold edges to close pocket.
For the frosting, just spread some almond creme (almond butter with stevia) on top and sprinkle blueberry, raisin, or carrot, with stevia on top for decoration. Leave out on counter or set in fridge until they harden. Enjoy!