1. Add the pecans, walnuts, spices and the flax seed into a food processor and pulse mixture until it’s a coarse grain – but be sure to stop before it is ground into a powder. Set aside.
2. Whisk together the almond milk and eggs until the consistency becomes thick, a loose custard.
3. Blend the almond butter with the mashed banana and then add into the custard, mixing it well.
4. Stir in the coarse nut mixture.
5. Warm the mixture in a medium saucepan on the stove until the ‘no-oatmeal’ reaches the desired consistency. Stir frequently. This should only take a few minutes.
6. Sprinkle berries and pumpkin seeds on top. Then add more almond milk if desired.