Preheat oven to 375º F.
In a medium sized mixing bowl, mash bananas well. This recipe gets its very subtle sweetness from the bananas, so using ripe bananas helps. I also will use frozen bananas, thawed out and mashed.
To the mashed bananas, add almond milk, coconut oil, and eggs, and whisk to combine.
If your family likes sweet oatmeal, feel free to add maple syrup, honey or coconut sugar to the wet ingredients. We prefer it unsweetened, and then we add a bit of sweetness to the top.
Add the baking powder and sea salt to the wet ingredients, and whisk, and then add the oatmeal and mix together.
Into a 9x9 baking dish, add half of the oatmeal mixture. Spread the oatmeal out into an even layer across the bottom of the dish.
Top the oatmeal layer with half of the blackberries. Drizzle 1/3 cup SunButter over the blackberries.
Repeat with the rest of the oatmeal and the other 1 1/4 cup blackberries. Sprinkle the top with pumpkin seeds.
Bake the oatmeal for 35 -40 minutes, until set in the center.
Drizzle the baked oatmeal with the other 1/3 cup of SunButter.
Serve this delicious breakfast with whipped cream, maple syrup, or honey, based on preference.