Preheat your oven to 375 degrees F and lightly grease a square baking pan with butter or coconut oil. Set aside.
Slice the bananas into approximately ½ inch slices and arrange on the bottom of the baking pan. Evenly sprinkle ¾ cup of blueberries, ¼ tsp of the cinnamon, and 1 tbsp of honey on top (If your honey has crystallized, drop little bits of it over the bananas and blueberries). Cover the pan with foil and bake for 15 minutes.
While it’s baking, combine the ancient grains porridge blend, half of the nuts, baking powder, the rest of the cinnamon, nutmeg and salt in a medium bowl. Stir to combine and set aside. In another bowl, whisk the rest of the honey, almond milk, egg and vanilla extract together.
Remove the bananas and blueberries from the oven and evenly distribute the dry ingredients mixture over them. Pour the liquid mixture on top as evenly as possible. Sprinkle the rest of the blueberries and nuts on top.
Bake for another 30 minutes or until set and golden brown. Serve while still warm.