Make the granola. Preheat oven to 325 degrees F. Combine the rolled oats, walnuts, cinnamon, nutmeg, cloves, flour, a pinch of salt and brown sugar in a bowl. Make a well in the center, then add in the honey and canola oil. Stir to combine until oats are completely wet and no dry clumps remain.

Spread on a baking sheet (preferably lined with non-stick parchment paper) and bake for 15 minutes. Remove from oven, stir once, then cook another 5-10 minutes until golden brown. Remove from oven and let cool completely before touching. (The cooling process is what allows clumps to form! Granola will keep in an air-tight container for up to two weeks.)

Place the fresh cranberries and orange juice in a saucepan over medium heat. Stir often, until cranberries have burst and cooked through, about 10-15 minutes. Let cool.

Divide cranberries in jars, then top with 1/2 cup yogurt. Top with granola.