Ingredients

• 2 cups old-fashioned rolled oats
• 2/3 cup light brown sugar
• 1 cup pecans, divided
• 1/2 cup pumpkin seeds, divided
• 2/3 cup unsweetened coconut flakes, divided
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon salt
• 2 large eggs
• 2 cups milk or almond milk
• 1 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted
• 2 bananas, cut into slices
• 2/3 cup blueberries, divided

Instructions

1. Preheat oven to 350°F and spray a large baking dish with nonstick cooking spray
2. in a mixing bowl, add the oats, brown sugar, 3/4 cup of the pecans, 1/4 cup of the pumpkin seeds, 1/3 cup of the coconut flake, baking powder, cinnamon, and salt, and thoroughly combine.
3. in a separate mixing bowl, add the eggs, milk, and vanilla extract and whisk until the eggs are completely combined.
4. Pour the egg mixture and the melted butter into the dry ingredients and combine.
5. in a large baking dish, arrange the sliced bananas into one even layer, then sprinkle half of the blueberries over the bananas.
6. pour the oat mixture over the bananas and blueberries.
7. evenly distribute the remaining pecans,  pumpkin seeds, coconut flakes, and blueberries on the top of the oats.
8. Bake for 45 minutes, until the top is golden and the oats are set throughout. Serve warm, or refrigerate and reheat the next day.