0 Preheat the oven to 350°F, and then line an 8x8-inch baking pan with parchment paper, leaving a little bit of an overhang.
1 Place the oats, pistachios, and walnuts into a blender or food processor and pulse until broken down (note: they do not have to be a fine powder – in fact, a little chunk gives more texture).
2 In a medium bowl, combine the wet ingredients, including the melted coconut oil, peanut butter, brown sugar, honey, eggs, applesauce, and vanilla.
3 In a separate bowl (or using the blender pitcher or food processor bowl to save a dish), combine the dry ingredients, including the rolled oats, salt, baking soda, pistachios, walnuts, coconut, sesame seeds, and cranberries.
4 Transfer the dry ingredients to the wet ingredients stir to combine.
5 Bake for 20-25 minutes.
6 While the cake is baking, make the coconut whipped cream frosting: scoop the cream from the top of the cans of coconut milk, leaving the water behind, and place the cream in a mixing bowl. Add the honey and vanilla extract, and using either a stand mixer or hand mixer, mix on high speed until the cream is smooth, forms soft peaks, and is slightly increased in volume. Chill until ready to frost.
7 Let the oatmeal cake cool for 5-10 minutes in the pan, and then remove it and place it on a cooling rack.
8 Frost, slice, and enjoy!
