Toast the pecans: Heat a small dry skillet over medium heat. Add the chopped pecans and toast, shaking the pan frequently, for 3–5 minutes until fragrant and lightly browned. Transfer to a plate.

Sauté the apples: In the same skillet, combine the diced apples, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, for 5–7 minutes until the apples are tender around the edges but still slightly firm in the center.

Cook the oats: Meanwhile, bring the soy milk to a gentle simmer in a medium saucepan. Stir in the rolled oats and salt. Simmer, stirring occasionally, for about 8–10 minutes until thick and creamy.

Finish the oats: Remove the saucepan from the heat and let it rest for 1 minute. Whisk in the vanilla protein powder, vanilla extract, and date syrup until completely smooth and creamy.

Prepare the berries: Portion the mixed berries into bowls and sprinkle each serving with chia seeds.

Brew the coffee: Brew and prepare the coffee to your liking.

Assemble: Portion the oats into bowls. Top each serving with the cinnamon apples, toasted pecans, and hemp hearts. Serve alongside berries with chia seeds and coffee.