Easy Keto Oatmeal Recipe
A creamy, low-carb oatmeal made from a keep-in-the-cupboard mix of hemp hearts, chia seeds, almond flour and coconut. One batch of mix is eight breakfasts at about 3.5g net carbs each.
Ingredients
Dry Mix (makes 8 servings)
- 2/3 cup hemp hearts provides the protein and the creamy body
- 2/3 cup almond flour fine blanched works best
- 2/3 cup unsweetened shredded coconut adds natural sweetness and fibre
- 1/4 cup flaxseed meal freshly ground if you can
- 1/4 cup chia seeds this is what creates the oatmeal thickness
- 2 tablespoons Swerve sweetener brown or granular; adjust to taste
- 1 teaspoon cinnamon Ceylon cinnamon for the best flavour
To Cook
- 10 2/3 cups unsweetened almond milk 1 1/3 cups per serving — you only heat what you are cooking now
Instructions
Make the Dry Mix
- Combine the hemp hearts, almond flour, shredded coconut, flaxseed meal and chia seeds in a large bowl. Whisk until evenly distributed.
- Stir in the Swerve and cinnamon. Taste the dry mix and adjust the sweetness now — it is much easier than correcting a cooked bowl.
- You now have about 2 2/3 cups of mix, which is eight servings at 1/3 cup each. Store what you are not using in an airtight container for up to 2 weeks.
Cook One Serving
- Heat 1 1/3 cups of unsweetened almond milk in a small saucepan over medium-low heat until warm but not boiling.
- Gradually whisk in 1/3 cup of the dry mix, then reduce the heat to low.
- Simmer 8–10 minutes, stirring frequently, until it thickens and coats the back of a spoon. Do not rush this — the chia needs the time to absorb the liquid, and low heat is what stops the almond flour scorching.
- If it is too thick, loosen it with almond milk a tablespoon at a time. Too thin, and another 2–3 minutes of simmering will fix it.
- Pour into a bowl and add your toppings — fresh berries, chopped pecans, or a drizzle of sugar-free maple syrup.
Notes
The dry mix is the point. Make it once, keep it in an airtight container for up to 2 weeks, and cook a single 1/3-cup portion whenever you want breakfast. Cooked oatmeal keeps 4 days in the refrigerator.
Temperature control decides this recipe. Medium-low keeps the almond flour from scorching while the chia thickens. Constant stirring stops it clumping.
Substitutions: sunflower or pumpkin seeds in place of hemp hearts; sunflower seed flour in place of almond flour for a nut-free version.
Variations: 2 tablespoons of unsweetened cocoa powder into the dry mix for a chocolate version; 1/4 cup of berries folded in during the last 2 minutes; or increase the coconut and add vanilla for a tropical bowl.