Method

First, make the chia jam. Add the frozen strawberries to a saucepan and place over low heat. Stir occasionally, mashing the strawberries as they defrost and release their juices. Remove from heat, stir in the chia seeds, and set aside.

In a large bowl, combine the oats, almond drink, maple syrup, and Nush natrual spread. Stir until fully combined.

Grab four glass jars and spoon 1/8th of the oat mixture into the base of each jar. Top with roughly 40g of the Nush Protein strawberry yog, 1/4 of the chia jam, and then layer the remaining oat mixture and Nush Protein yog on top.

Place the lids on the jars and refrigerate overnight.

Serve the next day topped with sliced strawberries.