Hot Version

1.   To a saucepan, add these ingredients: almond milk, hemp hearts, almond flour, pecan flour, inulin powder, chia seeds, heavy cream, salt, and unsalted butter. Cook over medium-low heat to bring to a light boil. Once lightly boiling, cook for 10 minutes, sprinkle in the glucomannan and stir immediately. Pour in the half cup of cream and stir. Cook for 5 minutes. Remove from stovetop. Add the vanilla and stir to combine. Let rest 10 minutes

2.   Divide into 4 bowls and add any toppings of your choice, see suggestions as per optional toppings 1, 2, 3, or 4. Enjoy!

FYI

3.   Store any leftovers in a covered container in the refrigerator for up to 5 days. You may want to add some (hot or cold) cream or almond milk to loosen and make creamier, if the keto oatmeal has become to thick