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Place oats in a medium skillet over medium-low heat. Cook, stirring every so often, until lightly toasted and fragrant, 5- 7 minutes.
Transfer to a blender and blend on high until a very fine flour forms, 2- 3 minutes. Add coconut flakes and blend until mixture is very fine and begins to clump, about 2 minutes.
Add olive oil, coconut oil, cinnamon, ginger, salt and brown sugar and blend until smooth, about 1 minute. Mix in maple syrup until just combined. Transfer to a jar, cover and store at room temperature for up to 3 weeks.