Ingredients
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1 3/4 cups old-fashioned rolled oats
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1 3/4 cups unsweetened almond milk
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1 cup whole-milk plain strained (Greek-style) yogurt
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1 1/2 tablespoons white or black chia seeds
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2 1/2 tablespoons pure maple syrup, divided
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4 teaspoons vanilla extract, divided
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4 cups fresh strawberries, divided
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1/2 teaspoon grated lemon zest
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6 ounces reduced-fat cream cheese, softened
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1 1/2 tablespoons half-and-half
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2 teaspoons lemon juice
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1/2 cup graham cracker crumbs (from 4 graham cracker sheets)
Directions
- Combine oats, almond milk, yogurt, chia seeds, 1 tablespoon maple syrup and 2 teaspoons vanilla in a medium bowl; stir well. Cover and refrigerate for at least 8 hours or up to 4 days.
- Meanwhile, hull and chop 3 cups strawberries; place in a medium bowl. Add lemon zest and the remaining 1 1/2 tablespoons maple syrup; toss gently to combine. Cover and refrigerate until ready to use or up to 4 days.
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Mix cream cheese, half-and-half, lemon juice and the remaining 2 teaspoons vanilla with a rubber spatula in a medium bowl until fluffy and smooth, about 1 minute. Cover and refrigerate until ready to use or up to 4 days.
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Spoon a scant 1/4 cup strawberry mixture into each of 4 (16-ounce) jars; spoon 1/2 cup oat mixture over the strawberry mixture in each jar. Top each with 1 1/2 tablespoons cream cheese mixture. Repeat the layers. Top each jar with 2 tablespoons graham cracker crumbs. Slice the remaining 1 cup strawberries; divide among the jars.
