To make the sauce, add the sauce ingredients to a medium sized pot over medium high heat. When the blueberries start to pop and release their juices, reduce the heat to a simmer. Simmer, covered, for 10 minutes, then remove the sauce from heat. Allow it to sit and thicken up a bit for 10-15 minutes. You'll have about 1 1/2 cups sauce, and it will keep, covered, for up to 5 days in the fridge.
To make the oats, add the chopped date, water, salt, flax, and turmeric to a small saucepan. Bring to a boil. Lower the heat to a simmer. Simmer, covered, for 10 minutes, or until the oats are creamy, stirring a few times and added an extra splash of water or milk as needed. Serve the oats with a half cup of the blueberry sauce.