Place a cup of oats in a sauce pan and cover with 1/2 cup of water, 1/2 cup of almond milk and 1/4 cup coconut milk. Bring to boil and immediately turn down to low.
While oats are simmering, chop up hazelnuts and pumpkin seeds. Heat a small bit of coconut oil (or more) and add nuts and cinnamon. Stir until browned.
Combine and top with maple syrup.