In a medium saucepan, combine the strawberries and maple syrup together over medium heat. Cover with a lid and carefully bring to a simmer, stirring frequently. After 3-5 minutes, the strawberries will begin to release their juices. Use a potato masher to lightly smash them down.

Add the chia seeds and lemon juice and reduce the heat to a medium-low temperature. Continue cooking uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit. Be sure to remove it from the heat now, as it will continue thickening as it cools.

Let the chia jam sit and cool down for about 10-15 minutes before transferring to another vessel or jar. This will make a lot of jam, so you will have plenty leftover to store in the refrigerator for up to two weeks.

In a large glass bowl or tupperware container, add non-dairy milk, chia seeds, almond butter, maple syrup and vanilla extract. Stir well with a spoon to combine.

Add the oats and give it another good stir. Be sure the oats are completely submerged in the liquid in order to ensure an even setting process.

Cover with a lid or plastic wrap and let it set in the refrigerator overnight (or for at least 4-6 hours!)

When it is ready, give it another good stir and serve with extra almond butter (if you'd like) and homemade jam.