In a small saucepan, place the fresh cranberries, a small amount of water, and 2 tbsp of erythritol. Simmer on low heat until the cranberries break down and form a thick sauce. Set aside to cool.

In a bowl, mix all the oatmeal ingredients.

Spoon the cranberry sauce into the bottom of jars (or containers) you plan to use for serving. Then, layer the oatmeal on top, covering it with the melted chocolate (mixed with coconut oil)*. Sprinkle with crushed freeze-dried raspberries. Leave it in the fridge overnight, and enjoy it the next day. Enjoy!