Place the water, hemp hearts, heavy cream, flax meal, chia seeds, brown sugar substitute, cinnamon, vanilla, and salt in a small saucepan over medium heat. The mixture will look loose at first, but the seeds start hydrating almost as soon as the pan warms.

Cook the mixture until it reaches a gentle low boil and stir constantly for about 3 minutes. It is ready to leave the heat when the spoon starts tracing through a thick, creamy porridge and the bottom of the pan stays clean as you stir.

Take the saucepan off the heat and divide the hot oatmeal between two bowls. The porridge keeps thickening as it sits, so it should look just slightly looser in the pan than you want in the bowl.

Finish each bowl with Greek yogurt, mixed berries, and a drizzle of almond butter. The cool yogurt and berries contrast nicely with the warm base, while the almond butter softens and swirls over the top.