Ingredients:

  • 1/2 cup (75g) fresh strawberries, diced small
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) maple syrup
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15g) softened cream cheese
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tsp (5g) chia seeds
  • 1 graham cracker (15g), crushed
  • 1 pinch sea salt

Instructions:

  1. Dice your strawberries into small, uniform pieces. Combine them in a bowl with lemon juice and 1 tsp maple syrup. Note: This allows the berries to release their juices.
  2. Let the berries sit for 5-10 minutes. until they look glossy and have formed a light syrup.
  3. In your jar, whisk the softened cream cheese and Greek yogurt. Stir until the mixture is completely smooth and velvety.
  4. Stir in the remaining 1 tbsp maple syrup, vanilla extract, and almond milk. Note: Whisking these into the fats first ensures a consistent flavor.
  5. Fold in the rolled oats and chia seeds. Stir gently until no dry clumps of oats remain.
  6. Spoon half of the creamy base into the bottom of the jar.
  7. Carefully add the macerated strawberries and their syrup as a middle layer.
  8. Top with the remaining cheesecake base to seal the berries in.
  9. Sprinkle the crushed graham crackers and a pinch of sea salt on top.
  10. Seal the jar and refrigerate for at least 6 hours. until the oats have fully softened and thickened.