SERVES 2
PREP TIME: 5 minutes, plus 8 hours to soak (not including time to brew coffee)
COOK TIME: —
Missing your oat-filled bowls of overnight oats? If so, you’re going to love this keto-friendly, low-carb, Paleo version! Made perfect with hulled hemp seeds (aka hemp hearts), these grain-free breakfast bowls are a total win in my book. Just soak the ingredients overnight, as you would with oats, and enjoy in the morning, adding an extra splash of milk before consuming. If you have pumpkin pie spice kicking around, feel free to replace the individual spices with ¾ teaspoon pumpkin pie spice.
½ cup (75 g) hulled hemp seeds
⅓ cup (80 ml) milk (nondairy or regular), plus more for serving
⅓ cup (80 ml) brewed coffee (decaf or regular)
2 tablespoons canned pumpkin puree
1 tablespoon chia seeds
2 teaspoons erythritol, or 3 drops liquid stevia
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
Pinch of finely ground sea salt
TOPPINGS (optional):
Chopped raw or roasted pecans
Ground cinnamon
Additional hulled hemp seeds
Toasted unsweetened shredded coconut
- Place all the ingredients in a 12-ounce (350-ml) or larger container with a lid and stir until combined. Cover and set in the fridge to soak overnight, or for at least 8 hours.
- The following day, add more milk until the desired consistency is reached. Divide between 2 small bowls, top as desired, and enjoy.
STORE IT: Keep in an airtight container in the fridge for up to 3 days.
make it COCONUT-FREE:
Do not use coconut milk or top with shredded coconut.
make it DAIRY-FREE/VEGAN:
Use a nondairy milk.
make it NUT-FREE:
Use coconut milk or a seed-based nondairy milk. Do not top with pecans.
Per serving, made with full-fat coconut milk, without toppings:
calories: 337 | calories from fat: 240 | total fat: 26.7 g | saturated fat: 9.6 g | cholesterol: 0 mg
sodium: 89 mg | carbs: 9.4 g | dietary fiber: 6.8 g | net carbs: 2.6 g | sugars: 1.4 g | protein: 15 g
FAT : 71%
CARBS : 11%
PROTEIN : 18%
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