We love prepping this recipe the night before we plan to enjoy it. Not only do we save time in the morning, but we get to enjoy the most delicious jar of homemade Keto “oatmeal” with all of the creamy and tasty flavors of the Fall season!
Prep Time: 15 minutes
Cooking Time: 0 minutes + 2-8 hours to set in the fridge
Keto “Oatmeal” Layer:
¼ cup ground flaxseed
¼ cup chia seeds
¼ cup hemp seeds
Pinch of sea salt
2 cups very hot water
Pumpkin Pie Layer:
½ cup canned pumpkin puree
¼ teaspoon sea salt
2 teaspoons pumpkin pie spice
2 tablespoons Keto maple syrup
4 tablespoons full-fat plain Greek yogurt
2 tablespoons chopped toasted pecans
Add Keto “oatmeal” to a mixing bowl and stir well together until well-combined. Let sit on the counter and thicken for 15 minutes. Pour in equal amounts into two jars.
In a separate bowl, mix the pumpkin puree, sea salt, pumpkin pie spice and Keto maple syrup. Divide equally and top both jars of Keto “oatmeal”, creating a new layer.
Garnish each jar with two tablespoons each of Greek yogurt and a tablespoon each of chopped toasted pecans. Seal each jar and place in the fridge for at least 2 hours if making in the morning, or the night before you plan to consume it.
Serving between 2, storing any leftovers in an airtight container in the fridge for up to 5 days.
Net Carbs: 4