Place cranberries on baking sheet and drizzle with 2 tablespoons of maple syrup. Spread maple using silicone pastry brush to coat the cranberries evenly.
Roast for about 7 minutes.
While the cranberries are roasting, in a medium pan add coconut milk, whole gain oats and 1 tablespoon of maple syrup and bring to a boil, reduce heat and simmer until fully cooked.
When it is ready add the oatmeal in a serving bowl.
Top with the roasted cranberries, pecan and chia.
Serve immediately.
Enjoy!
Notes
You can swap the coconut milk for any type of milk.
Feel free to use honey instead of maple syrup if you prefer.
To store: I recommend that you serve this oatmeal immediately, especially if you've already added the toppings. You could store the oatmeal in the fridge for a couple of days in an airtight container.
To reheat: Reheat the oatmeal on the stovetop or microwave.
To freeze: Freeze oatmeal in a freezer-safe container for up to 3 months.