I recently shared my love for hemp hearts, so I’m sharing another recipe with you! This is a variation of the “oatmeal” I shared last time, making it a little more seasonally appropriate. It’s perfect for breakfast on a cold morning, but I’ve enjoyed it for lunch and even dinner too! Full of healthy fats and a comforting pumpkin pie flavour, you are guaranteed to love it!
3/4 c unsweetened original almond milk
1/2 c hemp hearts
1 tbsp chia seeds
5 drops liquid stevia
1/2 to 1 tsp pumpkin spice (I like mine strong, so I use a full teaspoon)
3 heaping tablespoons of pumpkin puree (not the pumpkin pie filling that is already seasoned and filled with sugar!)
1/4 c almond flour
In a small sauce pan, mix all ingredients except the almond flour, until combined. Heat over medium heat until it lightly boils. Continue to cook over medium heat for 2-3 minutes. Remove from heat and stir in the almond flour, this will help it thicken a little more. Let cool for a minute. Add some raw or roasted pumpkin seeds and even a little cream, and it’s a delicious and filling meal to warm you up on a cold day!