Gluten Free. Paleo. Vegan. Raw.

Serves 2


21/2 Cups Almond Mylk (or your fav plant mylk)***
1 Cup GF Oats
2 Tbsps Chia Seeds
1 Vanilla Bean, seeded
1 tsp Ground Cinnamon
1/2 tsp All Spice
Pinch Celtic Sea Salt


1 Cup Pitted Halved Cherries (fresh or frozen, thawed)
1/2 Cherish Me bar, 3 pieces per bowl, 6 pieces total, or more! 
1/4 Cup Coconut Flakes
Optional:  Freeze dried cherries crumbled on top. 

***Quick No Strain Plant Mylk 

Blend 3 Tbsps of your fav nut butter, 21/4 Cups filtered water, 1-2 pitted medjool dates. Makes 21/2 Cups plant mylk.


Into a quart size glass jar place GF Oats and chia seeds and set aside. 

In a blender, blend almond mylk, vanilla bean seeds, cinnamon, allspice and sea salt.  Blend until well incorporated. 

Pour vanilla spiced mylk over the top of the oats and chia in glass. Shake well and refrigerate overnight, or for 8 hours. 

Remove from the fridge and warm gently on stove in a small pot (or use straight from fridge.)  If too thick add one Tbsp of filtered water at a time and stir until desired consistency is achieved. 

Pour into two bowls and garnish with toppings. Enjoy! 🍒

Storage: In an airtight sealed container in the fridge for up to three days.

Cherry Choccy Coco Porridge