Preheat the oven to 375 degrees F.
Heat the coconut oil in a large 10-inch oven-safe cast-iron skillet over medium heat. Swirl the coconut oil to fully coat the bottom and sides of the skillet. Remove from heat.
Meanwhile, in a small bowl mix together the salt, chia seeds, hemp seeds, flax seeds, and cinnamon. Set aside.
Sprinkle approximately one-third of the oats directly into the bottom of the skillet in an even layer. Directly on top of the oats sprinkle half of the seed mixture. Arrange pear slices over the top of the oats and seeds and top with half of the walnuts and half of the raisins.
Repeat the above process. Start with one-third of the oats, followed by the remaining seed mixture. Slice the pears in half and then slice each half into ¼-inch thick slices lengthwise, making sure to remove seeds (see images). Arrange the pears on top of the oats.
Arrange the remaining oats, walnuts, and raisins around the pears and sprinkle with the pomegranate arils.
In a large measuring cup or mixing bowl whisk together the Vanilla Walnutmilk with the maple syrup.
Add half of the Walnutmilk and maple syrup mixture to the oats. Allow the oats to absorb the milk for 1-2 minutes before adding the remaining milk. Sprinkle with brown sugar, if desired.
Transfer skillet to the oven and bake for approximately 35-40 minutes.
As the oatmeal bakes, prepare the Walnutmilk Cream Sauce. Add the nut butter to a medium bowl and microwave at 10-second intervals until warm and easy to stir. Slowly whisk in the Walnutmilk until desired consistency is reached. If you prefer a sweeter cream sauce, add additional maple syrup as needed.
Remove skillet from the oven and serve drizzled with Walnutmilk cream sauce, additional pomegranates, sliced plums, pears, and Vanilla Walnutmilk, if desired. Enjoy!