Preheat the broiler.
In a medium mixing bowl, combine the Pepitas (1/2 cup), Pistachios (1/2 cup), Chia Seeds (1 tablespoon), Black Sesame Seeds (1 tablespoon), Maple Syrup (2 tablespoon), Coconut Oil (1 teaspoon) and Sea Salt (1/4 teaspoon), and toss until evenly coated.
Spread the mixture on a parchment-lined baking sheet. Roast under the broiler until toasted, about 4 minutes, stirring once halfway through to prevent uneven cooking.
Allow the seeds to rest on the baking sheet until cooled slightly. Toss to make sure the remaining syrup adheres, then allow to cool completely. Break apart into chunks and store in an airtight container until you’re ready to make the oatmeal.
In a medium saucepan, combine the Full-Fat Coconut Milk (1 can), Maple Syrup (3 teaspoon), Ground Turmeric (1 1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), and Ground Ginger (1/4 teaspoon). Bring to a simmer, whisking until everything is well-combined.
As soon as bubbles form, add the Gluten-Free Rolled Oats (1 cup) and reduce the heat to medium-low. Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 to 15 minutes.
Ladle the oatmeal into bowls and top with the brittle. Serve alongside extra Maple Syrup (to taste) for more sweetness if desired. Enjoy!