Set the vegan cream cheese out on the counter to soften up for about 30 minutes, alternatively, microwave briefly to soften.

In a medium bowl add the oats, chia seeds, and salt. Stir to combine.

In a separate bowl add the softened cream cheese and yogurt. Using a whisk, whisk to fully combine making sure there are no lumps.

Add the oat milk, lemon juice, maple syrup, and vanilla extract to the bowl with the yogurt and cream cheese. Stir until well incorporated. 

Add the wet ingredients to the oat and chia seed mixture. Stir all of the ingredients well to fully incorporate them, making sure there are no clumps of chia remaining.

Cover with plastic wrap or use a sealable container and place in the fridge overnight for at least 6 hours.

The next morning chop your fresh strawberries into small bite sized pieces.

Remove the overnight oats from the fridge, remove the plastic wrap and fold in the chopped strawberries.

Using a mason jar or a small bowl for each serving, spoon out ½ tablespoon of strawberry jam, then spoon on some of the overnight oat mixture until your jar is about ½ full. You can sprinkle some crushed-up graham crackers then another ½ tablespoon of jam, and spoon on more overnight oats mixture. Finish by sprinkling on more crushed graham crackers and a few chopped strawberry pieces.

Serve immediately.