butter, for greasing pan2 1/2 c. fresh blackberries (can add raspberries and blueberries if desired)
1 1/3 cups rolled oats (I use sprouted oats)
1 tsp baking powder
1/2 tsp ground ginger or cinnamon
pinch of sea salt
2 large eggs
1 1/2 c. coconut or almond milk
3/4 tsp vanilla extract
1/4 c. maple syrup, plus more for serving
1/2 c. pumpkin seeds
1/2 c. pecans or hazelnuts, roughly chopped
1/4 c. sunflower seeds
Preheat the oven to 325°F. Grease a loaf pan with butter. Pour the blackberries onto the bottom of the pan and spread so they are at an even height.
In a large bowl, mix together the oats, baking powder, ginger or cinnamon, and salt. Pour over the blackberries. Whisk the eggs, milk, and vanilla extract together in the same large bowl, then pour over the oats, evenly soaking the entire mixture.
In a small bowl, use your fingers to mix together the maple syrup, pumpkin seeds, nuts, and sunflower seeds until they are all evenly coated. Sprinkle the seed mixture over the top of the oatmeal. Bake for 50 minutes to 1 hour, until the oatmeal is set and the seeds are lightly browned and crunchy. Serve at any temperature with a drizzle of maple syrup. Keep leftovers in the fridge. Best if re-heated slightly before serving.