The Bojon Gourmet

0 Position a rack in the center of the oven and preheat to 375ºF.
1 Melt the butter in an 8-inch ovenproof skillet. Swirl to coat the sides, then pour into a small bowl and set aside.
2 In the buttery skillet, sprinkle half of the oats over the bottom of the pan, and sprinkle with 1 tablespoon each of the hemp, flax, and chia seeds, and a pinch of salt. Lay half of the peach slices and berries on top. Repeat the layering process: oats, seeds, salt, fruit. In a 2-cup measure or the equivalent, stir together the plant milk and maple syrup to combine. Slowly pour the milk mixture over the oats, and drizzle the melted butter over the top.
3 Carefully transfer the skillet to the oven; it will be quite full and liquidy, but don’t worry; the oats absorb a lot of moisture. Bake until puffed and set, 30-40 minutes.
4 To make the cashew cream, in a small bowl, stir together the cashew butter, maple syrup, and salt. Gradually work in the hot water, stirring until the sauce is smooth and drizzleable.
5 Drizzle the baked oatmeal with the maple cashew cream, then scoop out into bowls and serve warm, topped with extra almond milk, fruit, and cashew cream if you like.
6 Extras keep well, refrigerated airtight, for up to 3 days. Reheat before serving.