Keto Oatmeal with Hemp Hearts

Square photo of a white dish with keto oatmeal topped with walnuts, pumpkin seeds, blueberries and raspberries.

5 from 1 vote

Keto Oatmeal with Hemp Hearts

This creamy keto oatmeal is warm, cozy, and can be ready before you’ve even finished your coffee. It’s made on the stovetop with hemp hearts, flaxseed, and chia seeds. I love how they thicken up into something hearty and a little nostalgic. Each spoonful has that nutty, lightly chewy texture that makes you forget you’re eating low carb. Top it off with walnuts and pumpkin seeds, and suddenly breakfast feels indulgent again, not like a compromise.

Prep Time5

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 324.2kcal

Author: Wendy Polisi

Ingredients

1 cup almond milk
¼ cup hemp hearts
2 tablespoons ground flaxseeds
2 tablespoons chia seeds
2 tablespoons Powdered Monk Fruit Allulose Blend any keto sweetener works; or 3 tablespoons keto maple syrup
1 teaspoon ground cinnamon
½ teaspoon vanilla extract or maple extract
⅛ teaspoon sea salt
1 tablespoon pumpkin seeds
1 tablespoon walnuts

Instructions

Place the almond milk in a saucepan and bring to a simmer. Stir in the hemp seeds, flax seeds, chia seeds, maple syrup, cinnamon, vanilla extract and salt.
Cook over low heat for 3 to 5 minutes. Remove from the heat and let stand for about 5 minutes.
Transfer to serving bowls, and top with the pumpkin seeds and walnuts.

Notes

You can make this for meal prep and store leftovers in the fridge for up to five days. Reheat in the microwave, adding the milk of choice as necessary to achieve the desired consistency.

Nutrition