Preheat your oven to 350° and line an 8x8" pan with parchment paper or grease pan well
In a bowl, combine the milk and flax meal and give it a stir.
Next, add the mashed banana, oats, coconut oil, baking powder, spices, vanilla, and salt and stir until well combined.
Allow the oat mixture to sit for 15 to 30 minutes so the oats soak up the liquid a bit.
Gently fold in the berries, then pour the oat "batter" into prepared baking pan.
OPTIONAL: If using nut butter, you can plop globs of it throughout the pan and then gently swirly it in. The joy of the nut butter are the pockets of richness it creates, so try not to let the globs disperse too much!
If making the crumble topping, combine the coconut oil, coconut sugar, almond (or oat) flour, oats, cinnamon, and salt. With a fork, cut the mixture together until clumps start to form. Add in pecans or other nut, if using and stir into the crumble mixture. Pour evenly over the top of the oat batter in the 8x8" pan.
Bake in the oven, with or without the crumble topping, for 35 to 45 minutes, or until it's golden on top and set.
Enjoy warm! Refrigerate the leftovers and enjoy all week for a quick and easy breakfast... or dessert :) Store any leftovers, from beyond 5 days, in the freezer.