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Breakfast recipe · from the recipe book

Strawberry Chia Jam Overnight Oats

Creamy vanilla oats soaked in quick blender oat milk, layered with a thick, tangy strawberry jam and topped with raspberries and crunchy almonds.

Strawberry Chia Jam Overnight Oats

Ingredients

  • 3½ cups280 gOld-fashioned rolled oatsdivided
  • 3⅓ cups800 gWatercold
  • 2 tsp8 gVanilla extract
  • 2 tbsp40 gMaple syrupdivided
  • ⅛ tsp1 gSalt
  • 2 cups300 gFrozen strawberries, unsweetenedthawed
  • 1 oz30 gChia seeds
  • 2 tsp4 gLemon zest
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 cup120 gRaspberries
  • 3½ tbsp whole32 gAlmondssliced

Steps

  1. Thaw the frozen strawberries in a bowl in the fridge or on the counter for about 1 hour before starting, keeping their juices.
  2. Make the oat milk: blend one-seventh of the oats (about 40 g) with the cold water and salt on high for 45 seconds until smooth and milky. Leave it unstrained for extra creaminess.
  3. Whisk the vanilla and half of the maple syrup into the oat milk.
  4. In a large bowl, stir the remaining oats (about 240 g) into the vanilla oat milk.
  5. Make the jam: mash the thawed strawberries and their juices with a fork. Stir in all of the chia seeds, then the lemon zest and the remaining half of the maple syrup. Let it sit 10 minutes until the chia seeds swell and the jam thickens.
  6. Into each of 4 jars, spoon a quarter of the strawberry jam, then a quarter of the oat mixture, then a quarter of the Greek yogurt on top.
  7. Cover and refrigerate at least 8 hours or overnight, until the oats are soft and the jam has set.
  8. In the morning, top each jar with a quarter of the raspberries and a quarter of the almonds, and stir the layers together as you eat.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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