Ingredient:

• Strawberry chia jam (yields about 1 cup, you might want to double these amounts so you’ll have more for later)
• 1 bag (12 ounces) frozen organic strawberries or other berries*
• 2 to 3 tablespoons honey, maple syrup or agave nectar
• 1 tablespoon chia seeds
• Toasted oatmeal
• 1 to 2 tablespoons coconut oil or butter
• 2 cups rolled oats
• 1 ½ cups + 2 tablespoons water
• ½ cup milk of choice (I used light coconut milk)
• Generous pinch kosher or sea salt
• Pinch of ground cinnamon (optional)
• Pinch of ground ginger (optional)
• Optional mix-ins: flax seeds, shredded coconut, toasted nuts, etc.
• Coconut whipped cream
• 1 can (14 ounces) full fat coconut milk, chilled at least 10 hours (the coconut milk MUST be full fat and MUST be refrigerated for at least 10 hours. Put a mixing bowl in the freezer or refrigerator to chill while you’re at it.)
• 1 tablespoon honey, maple syrup or agave nectar
• ½ teaspoon vanilla extract