Ingredients:

  • 1/2 cup (60g) hemp hearts
  • 2 tbsp (24g) chia seeds
  • 2 tbsp (14g) ground flaxseed
  • 1 tsp (2g) pumpkin pie spice
  • 1/4 tsp (1.5g) sea salt
  • 1/4 cup (60g) pumpkin puree (unsweetened)
  • 1 cup (240ml) unsweetened almond milk
  • 1 tbsp (12g) monk fruit sweetener (powdered)
  • 1/2 tsp (2.5ml) vanilla extract
  • 2 tbsp (30ml) thick coconut cream (chilled)

Instructions:

  1. In a medium mixing bowl, combine the hemp hearts, chia seeds, ground flaxseed, pumpkin pie spice, and sea salt. Whisk until the spices are evenly distributed and the seeds are coated.
  2. Stir in the pumpkin puree, monk fruit sweetener, and vanilla extract until a thick paste forms.
  3. Slowly pour in the unsweetened almond milk, whisking constantly until the mixture is smooth and mahogany-colored.
  4. Divide the mixture evenly between two Mason jars. Seal the lids tightly and refrigerate for at least 6 hours, or preferably overnight.
  5. Just before serving, stir 1 tablespoon of chilled coconut cream into each jar. Fold it in gently until the oats look glossy and velvety.