1 cup gluten free oats
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch of ground cloves
pinch of sea salt
1 Tablespoon maple syrup
2 Tablespoons cranberry reduction (see below)
1/4 cup (plus two teaspoons) vanilla coconut yogurt
2 Tablespoons chia seeds
1 1/2 cups unsweetened coconut milk

Cranberry Reduction:
1 cup fresh cranberries (use organic jarred if you cannot find fresh)
zest of one orange plus 1 Tablespoon fresh squeezed orange juice
zest of one lemon plus 1 Tablespoon fresh squeezed lemon juice
pinch of ground cinnamon
pinch of ground nutmeg
pinch of sea salt
1/3 cup water
*** combine all ingredients in a small saucepan and bring to a gentle boil until cranberries break down and “pop”, reduce heat to low and simmer until thickened, about 10 minutes***


1. Add oats, cinnamon, ginger, cloves, salt, maple syrup and coconut yogurt to a medium sized bowl. Stir to combine.

2. Fold in chia seeds and add coconut milk, stirring constantly, until all ingredients are moistened and there is extra liquid throughout (oats will absorb extra liquid and thicken up in the fridge overnight).

3. Scoop oat mixture into 2 mason jars or airtight containers. Top each jar with 1 tablespoon cranberry reduction and 1 teaspoon coconut yogurt. Using the edge of a spoon, gently swirl together cranberry reduction and yogurt on top of the oat mixture.

4. Cover oats and refrigerate overnight. Can be stored in the fridge for up to 3 days. Serve cold or warm.