Preheat the oven to 350 degrees.

Combine the rolled oats, flour, baking soda, baking powder, and salt in a large mixing bowl.

In a food processor or blender, blend the spinach with the granny smith apple and one to two tablespoons of water. Pour the mixture into a separate bowl and add the brown sugar, coconut milk, and shredded coconut.

Mix the wet ingredients with the dry ingredients, then add the dried blueberries and cranberries. Spread the batter into a lightly greased baking dish and bake for 30 to 40 minutes, or until the top is golden brown and firm to the touch. Allow to cool completely and sprinkle with more rolled oats before cutting and serving.