In a microwave safe bowl, microwave the blueberries for 30 seconds to 1 minute and then set aside.
In a high-speed blender blend the coconut yogurt, water, and stevia and mix till well blended. Pour into a measuring cup and set aside.
In layers pour part of the coconut mixture into the mold about ¼ inch full, then add a few pieces of the gluten-free oats and then add a dollop of the blueberry mixture. Then pour another portion of the coconut yogurt into the mold followed by more oats and more blueberry mixture. Repeat this until the mold is filled to the top. Optional: During the second and third round you can push the oats and the berries down with your finger or a spoon. Do this for all 10 molds.
Cover the mold with the lid, add sticks, and add to the freezer. Freeze overnight or for 6 hours.
Once frozen run the mold under hot water to loosen the lid. Remove the lid. Then run the mold under hot water to loosen the actual pops, and pull the pops out.
Store pops in the freezer in a ziplock bag for up to 4 months.