Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries {gluten-free & dairy-free}

INGREDIENTS

2 tbsp

salted vegan butter such as Miyoko’s (or coconut oil)

1 cup

GF old-fashioned rolled oats, divided use

2 pinches

salt (or more if using unsalted butter), divided use

2 tbsp

hemp seeds, divided use

2 tbsp

flax seeds, divided use

2 tbsp

chia seed, divided use

large, firm-ripe peach, pitted and sliced into 1/4-inch thick wedges, plus more for serving

1/2 cup

huckleberries, wild blueberries, or other berries, plus more for serving

1 3/4 cups

milk of choice (almond milk and cow’s milk both work) plus more for serving

2 tbsp

maple syrup, plus more for serving

1/4 cup

cashew butter

1 tbsp

maple syrup

salt

~4 tablespoons (60 ml) hot water