I’ve been craving cranberries lately, so I made a tart cranberry-orange chia jam to spoon over creamy cheesecake yogurt. A sweet and salty maple-pecan oat crumble makes it feel a little like dessert. Prep four bowls ahead for busy mornings and add the crumble right before eating for a fun, festive breakfast!
The cranberry jam is tart and bright, especially straight out of the fridge, and it’s so good with the thick vanilla bean yogurt. Then you get those little salty maple pecan clusters in between bites, which is exactly what I want when I’m bored of my usual yogurt bowl.
This might sound complicated, but it’s quite simple: the chia seed jam is actually made in the microwave! The yogurt base takes less than 5-minutes and the oven does most of the work for the oat crumble.
I highly recommend eating these bowls when they’re really cold. I like to prep the chia seed jam in advance and let it sit in the fridge for a few hours (or overnight). And since I am a dietitian, you know that this recipe is nutritionally balanced and high in protein!
Reasons to Try These Delicious Bowls
This post does include Amazon affiliate links. At no additional cost to you, I receive a small compensation if a purchase is made.
Ingredients
This recipe makes 4 servings. I used these really pretty meal prep glass bowls for this recipe, and they’re great for yogurt bowls, oatmeal and overnight oats!
For the Cranberry Orange Chia Jam
- 2 cups fresh or frozen cranberries.
- 2 teaspoons fresh orange zest.
- 2 tablespoons of juice from the orange.
- 2-4 tablespoons maple syrup (adjust to taste). I found that 3 tablespoons was the perfect balance.
- 2 tablespoons chia seeds.
- 1/2 teaspoon of cinnamon.
- 2 tablespoons of water.
For the Yogurt Base
You can, of course, omit this step and just portion out 3/4 cup of vanilla Greek yogurt – but this makes it taste a little fancier.
- 1 cup whipped cream cheese, or softened block cream cheese.
- 2 cups plain Greek yogurt.
- 1–2 tbsp maple syrup or honey.
- 2 teaspoons vanilla bean paste or pure vanilla extract.
- 1–2 tsp orange zest.
Oat Pecan Topping
For crunch, texture and healthy fats! This step can be omitted, too, and you can make this recipe easier by topping with granola, chopped pistachios, pecans or crushed graham crackers.
- 1/2 cup old-fashioned rolled oats.
- 1/4 cup chopped pecans.
- 2 tbsp ground flaxseed.
- 1 tbsp maple syrup.
- 1 tsp melted butter or coconut oil.
- 1/4 tsp cinnamon.
- Pinch of salt.
Directions
This cranberry orange jam just really hit the spot and I was eating it in spoonfuls!
I love that the jam is so easy to make in the microwave and packs a serious nutritional punch. AnyDay Cookware made it especially easy and came in handy for this recipe, with its vented lid! If you love the jam as much as I do, make sure to check out 8 Ways to Use Chia Seed Jam with Recipes.
- Make the cranberry orange chia jam. Add cranberries and water to a deep microwave-safe bowl. Loosely cover the bowl with a microwave-safe lid, leaving a small gap for steam to escape. If using an Anyday dish, set the lid in place and pull the vent knob up.
- Microwave for 90 seconds, then carefully lift the lid away from your face and stir. Cover again and microwave in 30-second bursts until most of the berries have split and mash easily with a fork.
- Mash the berries, then stir in the maple syrup, finely grated orange zest, and 2 tablespoons of chia seeds. For best results, refrigerate the jam for at least 20 minutes – I prefer it really cold!
- Bake the maple pecan crumble. Preheat the oven to 325°F and line a small baking sheet with parchment paper. Stir together old-fashioned oats, finely chopped pecans, ground flaxseed, maple syrup, melted butter, cinnamon, and a pinch of salt. Press the mixture into a thin layer and bake for 14–18 minutes, until lightly golden. Let it cool completely on the pan before breaking it into small pieces.
- Make the cheesecake yogurt. Stir softened cream cheese, a little orange zest, Greek yogurt and vanilla bean paste. Taste and add a little maple syrup if you’d like it sweeter.
- Assemble the bowls. Divide the yogurt among four bowls. Spoon the cooled cranberry chia jam over the yogurt and lightly swirl it with the tip of a spoon. Store the cooled crumble separately in an airtight container at room temperature so it stays crunchy. Sprinkle the maple pecan crumble on top just before eating.
- Store in the fridge in airtight containers for up to 5 days! Enjoy!
Let’s Talk About Why This Recipe Stands Out Nutritionally
Consuming a diet rich in fiber has so many benefits for our overall health, but where we are getting our fiber from matters, too!
I talk a lot about how there are different types of fiber and the varying benefits. Here you’re getting fiber from the cranberries and chia seeds in the jam, plus the oats, ground flaxseed, and pecans in the crumble.
The Greek yogurt brings the protein, and you get a little variety in one breakfast.
A Few Tips for Making These Yogurt Bowls
Get the jam really cold. I liked it so much better straight out of the fridge. If you have time, make it the night before so it’s ready to spoon over your yogurt in the morning.
Add extra juice from the orange if the jam is too thick. The chia jam thickens as it chills. If you want it easier to swirl, stir in fresh orange juice a teaspoon at a time. I like that it brings out the orange flavor a little more, too.
Allergy Recommendations
To make it gluten-free, use old-fashioned rolled oats labeled gluten-free in the crumble.
To make it dairy-free, use a thick higher protein dairy-free vanilla yogurt and swap the butter in the crumble for plant-based butter. For the cheesecake flavor, stir dairy-free cream cheese into the yogurt. The protein per bowl will vary depending on the yogurt you use.
If you have a nut allergy, omit the pecans or swap the crumble for a nut-free granola.
More Delicious Recipes
Cheesecake Yogurt Bowls with Cranberry Orange Chia Jam
Ingredients
- 2 cups fresh or frozen cranberries
- 2 teaspoons fresh orange zest
- 2 tablespoons juice from the orange
- 2-4 tablespoons pure maple syrup (I used 3)
- 2 tablespoons chia seeds
- ½ teaspoon cinnamon
- 2 tablespoons water
- 1 cup whipped cream cheese
- 2 cups plain Greek yogurt
- 1-2 tablespoons pure maple syrup or honey
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1-2 teaspoons orange zest
- ½ cup old-fashioned rolled oats
- ¼ cup chopped pecans
- 2 tablespoons ground flaxseed
- 1 tablespoon pure maple syrup
- 1 teaspoon melted butter or coconut oil
- ¼ teaspoon cinnamon
- Generous pinch of salt
Equipment
Method
- Add 2 cups of cranberries with the water to a deep microwave-safe bowl. Loosely cover the bowl with a microwave-safe lid, leaving a small gap for steam to escape. If using an Anyday dish, set the lid in place and pull the vent knob up.
- Microwave for 90 seconds, then carefully lift the lid away from your face and stir. Cover again and microwave in 30-second bursts until most of the berries have split and mash easily with a fork.
- Mash the berries, then stir in maple syrup, finely grated orange zest, and 2 tablespoons of chia seeds. For best results, refrigerate the jam for at least 20 minutes – I prefer it really cold!
- Preheat the oven to 325°F and line a small baking sheet with parchment paper. Stir together old-fashioned oats, finely chopped pecans, ground flaxseed, maple syrup, melted butter, cinnamon, and a pinch of salt. Press the mixture into a thin layer and bake for 14–18 minutes, until lightly golden. Let it cool completely on the pan before breaking it into small pieces.
- Stir softened cream cheese, a little orange zest, Greek yogurt and vanilla bean paste. Taste and add a little maple syrup if you’d like it sweeter.
- Divide the yogurt among four bowls. Spoon the cooled cranberry chia jam over the yogurt and lightly swirl it with the tip of a spoon. Store the cooled crumble separately in an airtight container at room temperature so it stays crunchy. Sprinkle the maple pecan crumble on top just before eating.
- Store in the fridge in airtight containers for up to 5 days! Enjoy!